Cranberry Orange Breakfast Cake
Cranberry Orange Breakfast Cake is a delightful way to start your day! With its vibrant flavors of fresh cranberries and the zesty kick of orange, this cake brings warmth and brightness to your breakfast table. Perfect for a family gathering or a cozy brunch, it’s sure to impress everyone who takes a bite. Plus, it’s simple to make!
What Goes into This Cranberry Orange Breakfast Cake
Here’s what you’ll need to whip up this scrumptious cake:
- 250 g all-purpose flour (2 cups)
- 7 g baking powder (1 ½ teaspoons)
- 2 g baking soda (½ teaspoon)
- 1 g salt (¼ teaspoon)
- 200 g granulated sugar (1 cup)
- 120 g Greek yogurt or sour cream (½ cup)
- 115 g unsalted butter, softened (½ cup or 1 stick)
- 2 large eggs
- Zest from 1 large orange
- 120 ml freshly squeezed orange juice (½ cup)
- 200 g fresh or frozen cranberries, halved if large (2 cups)
Step-by-Step Cranberry Orange Breakfast Cake Recipe
- Preheat your oven to 175°C (350°F). Grease and flour a 23×23 cm (9×9-inch) baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and orange juice until everything is well combined.
- Gradually fold in the dry mixture, alternating with the Greek yogurt. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the cranberries until they are evenly distributed throughout the batter.
- Pour the batter into the prepared dish and spread it out evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
How to Serve Cranberry Orange Breakfast Cake
Serving this cake is as fun as making it! Slice it into squares and place them on a beautiful platter. It’s delicious on its own, but you might want to pair it with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness. For a brunch treat, serve it alongside fresh fruit or yogurt. A steaming cup of coffee or tea complements it perfectly, making your morning even more enjoyable!
Expert Tips for Cranberry Orange Breakfast Cake
- Use Fresh Ingredients: For the best flavor, use fresh cranberries. If they’re out of season, frozen cranberries work just as well—just don’t thaw them before adding.
- Zest Wisely: Ensure you only zest the orange peel and not the bitter white pith underneath for a bright, fresh flavor.
- Add Nuts: If you love a little crunch, consider folding in some chopped walnuts or pecans for added texture.
Cranberry Orange Breakfast Cake FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake the night before and store it in an airtight container. It tastes amazing even the next day!
Can I use another fruit instead of cranberries?
Yes! This recipe works well with blueberries or raspberries, giving you delicious variations. Just be sure to adjust the sugar slightly based on the sweetness of the chosen fruit.
Do I need to serve this cake warm?
While serving it warm enhances the flavors, you can enjoy it at room temperature too. It’s delicious either way!
This Cranberry Orange Breakfast Cake is not only a treat for your taste buds but also a beautiful centerpiece for your breakfast or brunch. Give it a try—your mornings will thank you!
Cranberry Orange Breakfast Cake
Ingredients
Dry Ingredients
- 250 g all-purpose flour 2 cups
- 7 g baking powder 1 ½ teaspoons
- 2 g baking soda ½ teaspoon
- 1 g salt ¼ teaspoon
Wet Ingredients
- 200 g granulated sugar 1 cup
- 120 g Greek yogurt or sour cream ½ cup
- 115 g unsalted butter, softened ½ cup or 1 stick
- 2 large eggs
- 1 large orange, zest from
- 120 ml freshly squeezed orange juice ½ cup
Fruits
- 200 g fresh or frozen cranberries, halved if large 2 cups
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease and flour a 23x23 cm (9x9-inch) baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and orange juice until everything is well combined.
- Gradually fold in the dry mixture, alternating with the Greek yogurt. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the cranberries until they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared dish and spread it out evenly.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
