Cranberry Orange Breakfast Cake
A delightful breakfast cake filled with fresh cranberries and zesty orange, perfect for family gatherings or brunch.
Servings: 9 slices
Calories: 250kcal
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.
Notes
For added sweetness, consider pairing it with whipped cream or powdered sugar. Serve alongside fresh fruit or yogurt for a delightful brunch.