A delightful Cranberry Orange Breakfast Cake featuring a moist crumb, fresh cranberries, and zesty orange flavor, perfect for a cozy morning treat or brunch.
Total Time:55 minutes
Yield:9 servings
Ingredients
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 prevent sticking.
Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes.
Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then incorporate the orange zest and freshly squeezed orange juice, blending until fully combined.
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, mixing carefully until just combined to avoid overmixing.
Fold in Cranberries: Gently fold the cranberries into the batter until they are evenly distributed throughout.
Pour Batter into the Pan: Transfer the batter into the prepared baking dish and spread it evenly using a spatula.
Bake: Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Slice and serve warm or at room temperature as desired.
Notes
You can substitute sour cream for Greek yogurt if preferred for a slightly tangier flavor and moist texture.
Use frozen cranberries without thawing by halving them to prevent them sinking to the bottom of the batter.
Orange zest can be adjusted based on preference for more or less citrus flavor.
To make the cake gluten-free, substitute all-purpose flour with a gluten-free baking flour blend, ensuring it contains xanthan gum.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For extra sweetness and decoration, consider glazing with a simple orange glaze made from powdered sugar and orange juice.
