Description
A delightful Cranberry Orange Breakfast Cake that combines fresh cranberries and zesty orange in a moist, fluffy cake perfect for a morning treat or brunch. This easy-to-make cake features a tender crumb and a subtle citrus flavor, finished with a light dusting of powdered sugar for an elegant touch.
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
- Zest of 1 large orange
Additional Ingredients
- 1 cup fresh or frozen cranberries, coarsely chopped
- Powdered sugar for dusting, optional
Instructions
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent.
- 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, which should take about 2 minutes.
- Blend Wet Mixture: Add the milk, large eggs, and vanilla extract to the creamed butter. Beat the mixture on medium speed until it forms a smooth, homogenous batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overworking the batter, which could make the cake dense.
- Fold in Flavorings: Gently fold in the orange zest and coarsely chopped cranberries using a spatula, making sure they are evenly distributed throughout the batter without crushing the berries.
- Transfer Batter: Pour the prepared batter into the greased and floured cake pan and spread it out evenly with a spatula for uniform baking.
- Bake Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely to room temperature.
- Finish and Serve: Just before serving, optionally dust the cake with powdered sugar. Slice the cake and enjoy this delicious homemade breakfast treat.
Notes
- Using fresh or frozen cranberries both work well; if using frozen, do not thaw to avoid the batter becoming too wet.
- Do not overmix the batter to ensure the cake remains light and fluffy.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Optional: Add a glaze made from powdered sugar and orange juice for extra citrus flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
