Description
This Cranberry Orange Breakfast Cake is a moist and flavorful cake perfect for morning gatherings or brunch. Tart cranberries combined with fresh orange zest and a tender crumb make this cake irresistible.
Ingredients
- 1 1/2 cups cranberries, fresh or frozen
- Zest of 1 large orange
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup freshly squeezed orange juice
- 1/2 cup unsalted butter, melted
- 1/2 cup Greek yogurt or sour cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Add melted butter, orange juice, orange zest, and Greek yogurt (or sour cream) and mix until smooth.
- Gently fold dry ingredients into wet ingredients until just combined. Fold in cranberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10–15 minutes before slicing and serving.
Notes
- For extra flavor, sprinkle a light glaze of powdered sugar mixed with orange juice over the top once cooled.
- Fresh cranberries are preferred, but frozen can be used without thawing.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American