Description
This Cranberry Orange Breakfast Cake combines tangy cranberries and fragrant orange zest in a tender, moist cake perfect for a delightful morning treat or brunch. With a soft crumb and a subtle citrus flavor, it’s easy to prepare and ideal for sharing.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Flavorings
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries, coarsely chopped
Optional
- Powdered sugar for dusting
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and evenly distributed.
- Cream Butter: In a separate bowl, use an electric mixer on medium speed to cream the softened unsalted butter until it becomes light and fluffy, approximately 2 minutes.
- Blend Wet Mixture: To the creamed butter, add the milk, eggs, and vanilla extract. Beat the mixture on medium speed until smooth and fully combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Flavorings: Gently fold in the orange zest and the coarsely chopped cranberries using a spatula until they are evenly distributed throughout the batter.
- Transfer Batter: Pour the batter into your prepared cake pan, spreading it out evenly to ensure uniform baking.
- Bake Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely before serving.
- Finish and Serve: Just before serving, dust the cake with powdered sugar if desired. Slice and enjoy your delicious cranberry orange breakfast cake.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
- Frozen cranberries can be used; no need to thaw before adding.
- Do not overmix the batter to ensure a tender crumb.
- Ensure cranberries are evenly distributed to prevent them from sinking to the bottom.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
