Cranberry Orange Breakfast Cake Recipe
This Cranberry Orange Breakfast Cake is a delightful, moist, and flavorful cake that combines the tartness of fresh cranberries with the bright citrus notes of orange. Perfect for a festive breakfast or brunch, it features a tender crumb enriched with Greek yogurt and a hint of orange zest and juice, baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 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
- 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 ensure the cake releases easily after baking.
- 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 this dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This process aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully incorporate. Then, mix in the orange zest and freshly squeezed orange juice until everything is well blended, imparting a fresh citrus flavor.
- 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. Mix gently just until combined to avoid overworking the batter and keeping the cake tender.
- Fold in Cranberries: Gently fold in the halved fresh or frozen cranberries, distributing them evenly throughout the batter without breaking them up.
- Pour Batter into the Pan: Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is cooked through.
- 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 for a delicious breakfast treat.
Notes
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter.
- Frozen cranberries can be used but do not thaw them before folding into the batter to avoid bleeding color.
- Orange zest can be substituted with lemon zest if preferred for a different citrus flavor.
- Ensure not to overmix the batter once the dry ingredients are added to maintain a light texture.
- The cake keeps well for up to 2 days at room temperature, stored in an airtight container.
Keywords: cranberry orange cake, breakfast cake, holiday cake, citrus cake, easy cake recipe, moist cake, brunch dessert
Find it online: https://islawhite.com/cranberry-orange-breakfast-cake-recipe/
