This delightful Cranberry Orange Breakfast Cake is the perfect way to start your day! With its moist texture and a harmonious blend of sweet, tart cranberries and zesty orange, this cake is sure to brighten up any breakfast or brunch table. The cake is easy to prepare and can be enjoyed warm or at room temperature, making it an ideal treat for lazy mornings or festive gatherings.
Why You Will Love This Recipe
You will love this recipe for its incredible balance of flavors and textures. The tartness of the cranberries complements the sweetness of the cake beautifully, while the fresh orange juice and zest add a refreshing citrus twist. The use of Greek yogurt or sour cream ensures a moist crumb, and the cake is simple enough for novice bakers yet impressive enough to serve at special occasions. This breakfast cake is not just a treat for the taste buds; it also fills your kitchen with a delightful aroma that will entice everyone to gather around the breakfast table.
Introduction
Imagine waking up to the sweet and tangy aroma of freshly baked cake wafting through your home. This Cranberry Orange Breakfast Cake is exactly that—a deliciously moist cake that combines the bright flavors of orange with the tartness of cranberries. Perfect for brunches, holiday mornings, or simply as a delightful afternoon snack, this cake is versatile and easy to make. Whether served alongside a steaming cup of coffee or a refreshing glass of orange juice, it’s sure to become a favorite in your household.
Ingredients:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
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)
Preparation:
Step 1:
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.
Step 2:
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This dry mixture will provide the structure for your cake.
Step 3:
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 3-5 minutes. This step is crucial as it incorporates air into the batter, giving your cake a lovely rise.
Step 4:
Add the eggs to the butter mixture one at a time, mixing well after each addition. Then, add the orange zest and freshly squeezed orange juice, mixing until the batter is smooth and well combined.
Step 5:
Gradually fold in the dry ingredients alternately with the Greek yogurt, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake. Finally, gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Step 6:
Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7:
Once baked, cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Serving Suggestions:
This Cranberry Orange Breakfast Cake can be served warm or at room temperature. For an extra touch, consider dusting the top with powdered sugar or serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or a refreshing glass of orange juice for a delightful breakfast experience.
Tips:
- For a deeper flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
- If using frozen cranberries, there’s no need to thaw them; just fold them directly into the batter.
- To make this cake even more festive, you can add chopped walnuts or pecans for a crunchy texture.
- Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Prep Time:
20 minutes
Cook Time:
35-40 minutes
Total Time:
55-60 minutes
Nutritional Information:
- Calories: Approximately 320 per serving
- Protein: 5g
- Sodium: 150mg
Conclusion
This Cranberry Orange Breakfast Cake is a delightful addition to any breakfast or brunch spread. Its balance of sweet and tart flavors, combined with a moist and tender crumb, makes it a standout choice for any occasion. Whether you’re enjoying it with family on a quiet Sunday morning or serving it at a festive gathering, this cake is sure to impress. So, gather your ingredients, preheat your oven, and treat yourself to this delicious breakfast cake that is as beautiful as it is tasty!
Questions and Answers about this Recipe
1. Can I use dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries, but they will give a different texture and sweetness. If you choose dried cranberries, consider reducing the sugar slightly, as dried cranberries are often sweetened.
2. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend. Ensure that the blend contains xanthan gum or add it separately to mimic the texture of regular flour.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Store it in an airtight container at room temperature, and it will stay fresh and delicious.
4. What can I serve with this cake?
This cake pairs wonderfully with coffee, tea, or a glass of fresh orange juice. You can also serve it with yogurt or a fruit salad for a more balanced breakfast.
5. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, the cake needs more time to bake.
