Pumpkin-Spice Cranberry Muffin Breakfast Cake
Pumpkin Spice Cranberry Muffin Breakfast Cake combines tart cranberries, warm pumpkin pie spices, and a wheat germ streusel topping for a cozy autumn breakfast or holiday brunch centerpiece.
Calories per serving: 441kcal
Ingredients
~~ Pumpkin-Spice ~~
~~ Cake ~~
- 2 cups (250 g) *all-purpose flour
- 2 teaspoons (1.97 teaspoons) baking powder
- ¾ teaspoon (0.74 teaspoon) salt
- 2 teaspoons (1.97 teaspoons) pumpkin spice
- 10 tablespoons (9.86 tablespoons) butter, (1 1/4 sticks), softened
- 1 ½ cups (300 g) sugar
- 2 large (2 large ) eggs, at room temperature
- 1 ½ teaspoons (1.48 teaspoons) vanilla extract
- ¾ cup (177.44 ml) milk, at room temperature
- 1 ¾ cups (175 g) fresh cranberries, (or frozen, thawed)
~~ Streusel Topping ~~
- 8 tablespoons (7.89 tablespoons) butter, (1 stick), cut into 8 pieces, room temperature
- 2 tablespoons (1.97 tablespoons) *all-purpose flour
- ¼ cup (28.75 g) wheat germ
- ½ cup (100 g) sugar
- ½ cup (110 g) brown sugar, packed
- 1 teaspoon (0.99 teaspoon) pumpkin spice
Instructions
- Mise en place
- Preheat oven to 350 °F (177 °C). Grease a 9 x 12-inch (22.86x30.48 cm) baking pan (or springform, Bundt, or Bundt pan (see notes) lightly with buttered or oil.
~~ Spice ~~
- Mix the pumpkin spice. You will be using it for both the cake itself and the streusel. Store excess spice mix and a closed jar.
~~ Cake ~~
- In a small bowl, sift together flour, baking powder, salt, and pumpkin pie spice.
- Cream the butter until it is smooth. Add the sugar and continue beating until the butter is light and fluffy.
- Add the eggs one at a time, beating all the while.
- When the eggs are thoroughly mixed in, add the vanilla.
- Stop the mixer and scrape down the sides. Add about a third of the dry ingredients and about a third of the milk. Beat until mixed then add another third of the flour, and milk. Add a small amount of the flour and the remaining milk. Beat. Add the remaining flour and beat until thoroughly mixed. Stop the mixer.
- Fold in cranberries gently with a spatula.
~~ Streusel Topping ~~
- In a food processor, pulse flour, wheat germ, sugars, butter, and pumpkin spice until crumbly (about 10 pulses). Or mix dry ingredients and rub in butter with your fingers.
- Pour the batter into prepared pan.
- Top with the streusel. Spread the streusel as evenly as possible.
- Bake on center rack until the top is starts to brown and a toothpick comes out clean when poking the cake, about 45 minutes.
- Let cake rest 20 minutes before serving. This cake is great warm, but also wonderful cold topped with vanilla ice cream or whipped cream.
Notes
Pan Options: Bake in a 9-inch *springform pan for easy release, a 9x13 for potlucks (more topping coverage), or a *Bundt for a holiday upside-down presentation.
Decoration: For holidays, garnish Bundt version with fresh cranberries and rosemary sprigs in the center for a festive centerpiece.
Appliance Tip: A KitchenAid *stand mixer makes quick work of the creaming step a perfect item to add to your Amazon Wish List during October Prime Big Deal Days.
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