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Cranberry Orange Breakfast Cake

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A light and airy breakfast cake bursting with the sweet-tartness of cranberries and zesty orange flavors, perfect for any occasion.

Ingredients

Scale
  • 1 cup fresh or frozen cranberries, thawed if using frozen
  • 1/2 cup fresh orange juice (from about 2 oranges)
  • 1 tablespoon orange zest (from one fresh orange)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. Cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the orange juice, zest, and vanilla extract until well combined.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pan and spread it evenly.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil if browning too quickly.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Substitutions for dietary preferences include gluten-free flour, dairy-free butter, and egg alternatives. Store leftovers in an airtight container.

Nutrition

Find it online: https://us.recipesfood.org/cranberry-orange-breakfast-cake/

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