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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe
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★★★★★

4.9 from 5 reviews

This Cranberry Orange Breakfast Cake is a delightful, moist cake bursting with fresh cranberries and zesty orange flavor. Perfect for a cozy morning treat or brunch, it combines the tartness of cranberries with the sweet citrus aroma of orange, all in a tender crumb cake. Easy to prepare and bake, this recipe delivers a refreshing start to your day.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup granulated sugar
  • 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

Fruit

  • 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 to prevent sticking and ensure easy removal of the cake.
  2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will evenly distribute the leavening agents and salt throughout the flour.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This aerates the mixture and helps create a tender crumb, usually taking about 3-5 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to incorporate them fully. Then mix in the orange zest and freshly squeezed orange juice until combined, infusing the batter with bright citrus flavor.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients, folding gently to avoid overmixing which can toughen the cake.
  6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter to distribute them evenly without crushing, preserving their tart flavor and texture.
  7. Pour Batter into the Pan: Transfer the batter into the prepared baking dish using a spatula, spreading it evenly to ensure uniform baking.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean, indicating the cake is fully baked.
  9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes for easier handling, then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature as a delicious breakfast or snack.

Notes

  • For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
  • Use fresh cranberries for best texture; if using frozen, do not thaw before folding into the batter to prevent color bleeding.
  • You can sprinkle a bit of coarse sugar on top before baking for a crunchy topping.
  • Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • This cake can also be frozen for up to 3 months; thaw overnight in the fridge before serving.

Nutrition

Keywords: cranberry breakfast cake, orange citrus cake, easy breakfast recipes, moist breakfast cake, cranberry orange dessert

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