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Cranberry Orange Breakfast Cake Recipe

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4.3 from 12 reviews

This Cranberry Orange Breakfast Cake is a moist and flavorful treat combining tart cranberries and bright orange zest and juice. Perfect for holiday mornings or as a delightful snack, this easy-to-make cake offers a delightful balance of sweet and tangy flavors, suitable for bakers of all skill levels.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients (except sugar):

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Sugar:

  • 1 cup granulated sugar

Wet Ingredients:

  • ½ cup Greek yogurt or sour cream
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • Zest from 1 large orange
  • ½ cup freshly squeezed orange juice

Cranberries:

  • 1 ½ cups fresh or frozen cranberries, halved if large

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a mixer on medium speed until the mixture becomes light, fluffy, and pale in color. This usually takes about 3-5 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time, thoroughly mixing after each addition to ensure they are fully incorporated. Then mix in the orange zest and freshly squeezed orange juice until evenly combined to build the bright flavor.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients, gently mixing until just combined to avoid overmixing which can toughen the cake.
  6. Fold in Cranberries: Gently fold in the halved fresh or frozen cranberries to evenly distribute them throughout the batter without crushing.
  7. Pour Batter into the Pan: Pour the prepared batter into the greased or parchment-lined baking dish, spreading it evenly with a spatula to ensure uniform baking.
  8. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; when it comes out clean or with a few moist crumbs, the cake is ready.
  9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature as a delicious breakfast or snack.

Notes

  • Use fresh or thawed cranberries for best results; if using frozen, do not thaw completely to prevent color bleeding.
  • You can substitute sour cream for Greek yogurt without changing the texture significantly.
  • For added texture, sprinkle some coarse sugar on top before baking.
  • Store leftovers airtight at room temperature up to 2 days or refrigerated up to 5 days.
  • This cake freezes well; wrap tightly and freeze for up to 2 months.

Find it online: https://zaracooking.com/cranberry-orange-breakfast-cake-recipe/