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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe
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★★★★★

5.1 from 25 reviews

This Cranberry Orange Breakfast Cake is a moist and flavorful treat perfect for starting your day. Infused with fresh orange zest and juice, and studded with tart cranberries, this cake balances sweetness and tang, making it an ideal companion to your morning coffee or tea. The use of Greek yogurt adds a tender crumb while keeping the cake moist and rich without being overly heavy.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup granulated sugar
  • 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

Add-ins

  • 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 and ensure easy removal of the cake.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture becomes light and fluffy, about 3-5 minutes. This step is crucial for a light texture.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them. Next, mix in the orange zest and freshly squeezed orange juice until the batter is smooth and fragrant.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, alternating with the Greek yogurt or sour cream. Begin and finish with the dry ingredients, folding gently to avoid overmixing which could result in a dense cake.
  6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter to ensure even distribution without breaking the berries.
  7. Pour Batter into the Pan: Transfer the batter into your prepared baking dish, spreading it evenly with a spatula for uniform thickness and even baking.
  8. Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature for a delightful breakfast or snack.

Notes

  • Use fresh or frozen cranberries; if frozen, no need to thaw before adding.
  • For extra flavor, you can add ½ tsp vanilla extract to the wet ingredients.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • To make it dairy-free, substitute butter with coconut oil and Greek yogurt with dairy-free yogurt.
  • If you prefer a sweeter cake, sprinkle some coarse sugar on top before baking for a crunchy crust.

Nutrition

Keywords: cranberry orange cake, breakfast cake, holiday breakfast, crumb cake, easy morning cake

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