Cranberry breakfast cake

Did you just say BREAKFAST CAKE? Yup! Tart yet sweet, you’ll want to make this one ahead of time for Thanksgiving and Christmas morning. Did I mention it’s egg-, dairy- and nut-free? Yum!

Ingredients

1/2 cup plant-based half and half (or dairy half and half)

1 tsp lemon juice

1/2 cup unsalted plant-based butter at room temperature

1 cup granulated sugar

1 flax egg or large egg, at room temperature

1 1/2 tsp vanilla extract

2 tsp baking powder

1 tsp salt

2 cups all purpose flour

2 cups whole cranberries, you can use frozen, but don't thaw.

2 Tbsp sanding sugar

Instructions

Preheat the oven to 350F and line a 9x9 pan with a 2 sheets of parchment paper with long ends, so you can lift it out later for easy slicing.

Mix the half and half with lemon juice and set aside.

Cream the soft butter and sugar together for about 4 minutes, scraping down the sides of your bowl as needed, until light and fluffy.

Beat in the egg and extracts, followed by the baking powder

Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Mix until the flour is incorporated

Gently fold in the cranberries, making sure to get them evenly distributed but not crushed. If you like you can reserve a handful of cranberries to pop onto the top of the cake before baking.

Spread the batter (it will be quite thick) evenly into your pan. Add your extra cranberries to the surface of the cake, pushing them in gently.

Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it.

Let cool for 15-20 minutes in the pan then remove the cake to cool completely, or slice while still slightly warm.

Store the leftover cake in the pan on the counter covered with foil.

Recipe adapted from The View from Great Island