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Cranberry Orange Breakfast Cake Recipe

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★★★★★

4.9 from 145 reviews

This Cranberry Orange Breakfast Cake is a moist, tangy, and slightly sweet cake perfect for starting your morning. The combination of fresh cranberries and bright orange zest and juice creates a refreshing flavor profile, while the Greek yogurt adds moisture and a slight tang. Baked to golden perfection, it’s an ideal treat for breakfast or brunch that pairs wonderfully with coffee or tea.

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

  1. 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 removal of the cake.
  2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the flour.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step incorporates air for a tender crumb.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to maintain an emulsified batter. Then mix in the orange zest and freshly squeezed orange juice until combined, adding fragrant citrus flavor and moisture.
  5. 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, which can lead to a dense cake.
  6. Fold in Cranberries: Gently fold in the cranberries so they are evenly distributed throughout the batter without crushing them.
  7. Pour Batter into the Pan: Pour the cake batter into the prepared baking dish and spread it evenly using a spatula, preparing it for even baking.
  8. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. 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 warm or at room temperature for the best taste experience.

Notes

  • For best results, use fresh cranberries, but frozen can be used if fresh are not available. Thaw slightly and drain any excess moisture before folding in.
  • If you prefer a sweeter cake, you can sprinkle some raw sugar or coarse sugar on top before baking for a crunchy topping.
  • This cake stores well in an airtight container at room temperature for 2 days or can be refrigerated for up to 5 days.
  • To reheat, warm individual slices in a microwave for about 10-15 seconds.
  • Substitute Greek yogurt with sour cream if desired; both provide moisture and tenderness.

Keywords: cranberry breakfast cake, orange cranberry cake, holiday breakfast cake, moist breakfast cake, fruit breakfast cake

Find it online: https://cookcrisis.com/cranberry-orange-breakfast-cake-recipe/