Description
This Cranberry Orange Breakfast Cake is a delightful and moist cake perfect for a festive breakfast or brunch. It combines tart cranberries with bright orange zest and juice for a refreshing flavor, complemented by a tender crumb baked to golden perfection. Easy to make and ideal for holiday mornings or a cozy weekend treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/2 cup sour cream or plain yogurt
Fruit
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
Topping
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender cake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract and orange zest for fragrance and flavor.
- Add Liquids: Mix in the orange juice and sour cream (or plain yogurt) until the batter is smooth and well combined, which adds moisture and a slight tang to the cake.
- Combine Dry and Wet Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cake tender.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking them up.
- Transfer and Top: Spread the batter evenly into the prepared baking pan. If desired, sprinkle the top with turbinado sugar for a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving to let the flavors set and avoid crumbling.
Notes
- This cake can also be baked in a round springform pan for a more traditional presentation.
- Keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra sweetness, drizzle with a light orange glaze made from powdered sugar and orange juice.
