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Cranberry Orange Breakfast Cake Recipe

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★★★★★

4.9 from 98 reviews

This Cranberry Orange Breakfast Cake is a moist and flavorful baked treat, combining the tartness of fresh cranberries with the bright citrus zing of orange zest and juice. Perfect for a special breakfast or brunch, this cake uses simple ingredients like Greek yogurt and butter to create a tender crumb with a delightful balance of sweet and tangy flavors.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients & Others

  • 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
  • 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 flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. 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 will take approximately 3 to 5 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation. Next, mix in the orange zest and the freshly squeezed orange juice until evenly combined.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
  6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed throughout.
  7. Pour Batter into the Pan: Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to promote uniform baking.
  8. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  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.

Notes

  • If using frozen cranberries, do not thaw before folding into the batter to prevent color bleeding.
  • Substitute sour cream for Greek yogurt if preferred without changing the texture significantly.
  • Ensure not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • For extra citrus flavor, sprinkle a teaspoon of orange zest on top before baking.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Cranberry Orange Cake, Breakfast Cake, Citrus Cake, Holiday Breakfast, Brunch Cake, Moist Cake, Fruit Cake

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