Indulge in a Delicious Cranberry Orange Breakfast Cake
There’s something truly special about the interplay of tart cranberries and bright citrus. This Cranberry Orange Breakfast Cake is a delightful way to start your day or to treat guests at brunch. Its moist texture and zesty flavor make it a perfect companion to your morning coffee or afternoon tea. Having made this cake on various occasions, each time, I’m reminded of how well it bridges the gap between sweet and tangy. It’s simple enough for a weeknight treat yet elegant for holiday gatherings.
Why You’ll Love This Dish
This recipe is not just another breakfast item; it’s an experience! Here’s why you should absolutely make this cake:
- Flavor Explosion: The combination of fresh cranberries and sweet orange zest creates a bright and uplifting flavor profile. Each bite feels like a burst of sunshine.
- Quick and Easy: With straightforward ingredients and simple steps, this cake can be whipped up in no time, making it ideal for busy mornings.
- Family Favorite: The sweetness of the sugar and the tartness of the cranberries resonate with both kids and adults, ensuring it’s devoured in no time.
“I made this cake for a Sunday family brunch, and it was a hit! The perfect balance of sweet and tart kept everyone coming back for seconds.” – A Happy Baker
Step-by-Step Overview
Creating a delectable Cranberry Orange Breakfast Cake involves a few simple steps, ensuring a successful bake every time. Start by prepping your ingredients and workspace for a seamless baking adventure. You will combine dry and wet ingredients, incorporate fresh cranberries, and bake to golden perfection.
Here’s how we bring this delicious cake together!
What You’ll Need
Gather these essential items to make your Cranberry Orange Breakfast Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh cranberries, chopped
- 1/4 cup orange juice
Substitutions: If fresh cranberries aren’t available, you can use dried cranberries for sweetness. Additionally, you can swap the all-purpose flour with a gluten-free blend to cater to dietary needs.
Directions to Follow
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each one is thoroughly mixed.
- Add the vanilla extract and orange zest, combining well.
- Gradually mix the dry ingredients into the butter mixture, alternating with the orange juice until everything is just combined.
- Gently fold in the chopped cranberries, being careful not to overmix.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Best Ways to Enjoy It
Once your Cranberry Orange Breakfast Cake is ready, get creative with your serving. A dusting of powdered sugar on top can elevate presentation, while a dollop of whipped cream can add a luxurious touch. It pairs excellently with a side of yogurt or fresh fruit, making it a well-rounded morning meal. For a cozy afternoon treat, enjoy it with a steaming cup of tea or coffee.
Keeping Leftovers Fresh
Storing your Cranberry Orange Breakfast Cake is simple. Wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, freeze it! Just slice the cake, place it in an airtight container or a resealable freezer bag, and enjoy it within 2-3 months. Always make sure to label the storage container with the date to ensure freshness!
Helpful Cooking Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation and a smoother batter.
- Zest with Care: Use a microplane to zest your orange, as it provides a fine zest that integrates nicely into the batter.
- Don’t Overmix: Once you add the flour, mix until just combined to keep the cake tender.
Creative Twists
Add your personal flair to this recipe! Here are a few ways to experiment:
- Nutty Addition: Fold in chopped walnuts or pecans for a delightful crunch.
- Spice It Up: Incorporate a pinch of cinnamon or nutmeg for added warmth.
- Tropical Variation: Replace cranberries with pineapple for a different, yet equally delicious twist.
Your Questions Answered
What’s the prep time for this recipe?
You’ll spend about 15-20 minutes preparing your ingredients and mixing the batter.
Can I use frozen cranberries?
Yes, frozen cranberries can be used! Just make sure to chop them while still frozen and increase the baking time slightly if necessary.
How do I safely store leftovers?
Wrap the cake in plastic wrap and store it in the fridge for up to 5 days, or freeze for longer-term storage.
This Cranberry Orange Breakfast Cake is not just a recipe; it’s an opportunity to create lasting memories with family and friends. Enjoy baking, sharing, and tasting this delightful treat!
Print
Cranberry Orange Breakfast Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cranberry Orange Breakfast Cake combines tart cranberries and bright orange zest for a delightful morning or brunch treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup fresh cranberries, chopped
- 1/4 cup orange juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is thoroughly mixed.
- Add the vanilla extract and orange zest, combining well.
- Gradually mix the dry ingredients into the butter mixture, alternating with the orange juice until just combined.
- Gently fold in the chopped cranberries, being careful not to overmix.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Serve with a dusting of powdered sugar, whipped cream, or alongside yogurt and fresh fruit. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg