Description
This Cranberry Orange Breakfast Cake is a delightful, moist cake bursting with fresh citrus flavor and tangy cranberries. Perfect for a cozy morning treat or brunch, it combines the zestiness of orange with the tartness of cranberries in a tender crumb. Made with simple ingredients like Greek yogurt and butter, it offers a balance of richness and freshness.
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
- 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.
- Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process should take about 3-5 minutes and helps incorporate air into the batter.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure even distribution. Then mix in the orange zest and freshly squeezed orange juice until fully combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter so they are evenly distributed without bursting.
- Pour Batter into the Pan: Transfer the batter into the prepared 9×9-inch baking dish and spread it evenly using a spatula.
- Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve either warm or at room temperature for best flavor.
Notes
- You can use either fresh or frozen cranberries; if using frozen, do not thaw before folding into the batter to avoid color bleeding.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Make sure not to overmix the batter once the flour is added to keep the cake tender.
- Use a toothpick test to check doneness to avoid overbaking, which can dry out the cake.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
