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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe
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4.9 from 25 reviews

This Cranberry Orange Breakfast Cake is a delightful blend of tart cranberries and bright orange flavor, making it an ideal breakfast treat or snack. Moist and flavorful, it’s perfect for holiday gatherings or as a simple indulgence any morning. With easy-to-follow instructions, this recipe is perfect for bakers of all levels!

Ingredients

Dry Ingredients (except sugar):

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

Sugar (for creaming):

  • 1 cup granulated sugar

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

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.
  2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and freshly squeezed orange juice until well combined.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix until just combined – do not overmix.
  6. Fold in Cranberries: Gently fold the cranberries into the batter until evenly distributed.
  7. Pour Batter into the Pan: Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
  8. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Nutrition

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