Description
This Cranberry Orange Breakfast Cake is a delightful and moist baked treat that combines the tartness of fresh cranberries with the bright flavor of orange zest and juice. Perfect for breakfast or brunch, this cake is softly textured with Greek yogurt and has a lovely balance of sweet and tangy flavors. It’s easy to prepare and makes for a beautiful addition to any morning spread.
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
Other
- 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 and ensure easy release after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture provides the necessary structure and leavening for the cake.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes 3-5 minutes and incorporates air to help the cake rise.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully combine. Then, add the orange zest and freshly squeezed orange juice, mixing until the flavors are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet mixture by alternating with the Greek yogurt, starting and ending with the dry ingredients. Mix gently and just until combined to avoid overworking the batter, which can make the cake dense.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries, ensuring they are evenly distributed throughout the batter without breaking them up.
- Pour Batter into the Pan: Transfer the batter into the prepared 9×9-inch baking dish, smoothing the surface evenly with a spatula.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set. Then, transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for the best flavor and texture experience.
Notes
- You can substitute sour cream for Greek yogurt if preferred; both add moisture and tanginess.
- If using frozen cranberries, do not thaw them before folding in to prevent the batter from turning purple.
- For an extra touch, sprinkle the top with a little sugar before baking for a slight crunch.
- Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.
