Description
This Cranberry Orange Breakfast Cake combines tart cranberries and bright orange zest for a delightful morning or brunch treat.
Ingredients
Scale
- 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