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Cranberry Orange Breakfast Cake Recipe

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4.3 from 2 reviews

This Cranberry Orange Breakfast Cake is a vibrant, moist cake bursting with fresh cranberries and zesty orange flavor, perfect for starting your day with a sweet and tangy treat. With a soft crumb and a lightly sugared top, this cake combines the brightness of citrus with the subtle tartness of cranberries, making it an ideal brunch centerpiece or a delightful snack any time.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1 cup white sugar (+ 1 tbsp for topping)
  • 1 tbsp orange zest (one large or two small oranges)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tbsp vanilla extract
  • 1/2 cup yogurt (or kefir or buttermilk)
  • 1/4 cup orange juice (freshly squeezed preferably)

Dry Ingredients

  • 2 cups all-purpose flour (+ 1 tbsp for dusting the cranberries)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt

Other

  • 2 cups fresh cranberries (or frozen)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Line a cake pan with parchment paper and grease the other two sides to prevent sticking. Set the prepared pan aside.
  2. Combine Dry Ingredients: In a medium-sized bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
  3. Cream Butter, Sugar, and Zest: In a large bowl, beat the softened butter, white sugar, and orange zest on medium speed with an electric mixer for 2 to 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
  4. Add Wet Ingredients: To the creamed mixture, add the egg, egg yolk, vanilla extract, yogurt, and orange juice. Continue mixing on medium speed for another 2 to 3 minutes until the batter is smooth and well combined.
  5. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until a batter forms. Be careful not to over-mix to maintain a tender crumb.
  6. Prepare Cranberries: Toss the fresh cranberries with 1 to 2 tablespoons of flour to absorb excess moisture, especially if washed. Then fold the cranberries into the batter gently a few times.
  7. Assemble and Top: Pour the cake batter into the prepared pan and spread it evenly with a spatula. If desired, sprinkle the top with an additional tablespoon of white sugar for a sweet, slightly crunchy topping.
  8. Bake: Place the pan into the preheated oven and bake for 35 to 45 minutes. Oven times may vary; test for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
  9. Cool and Serve: Allow the cake to cool completely in the pan before slicing. Serve fresh for best texture and flavor.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cake is best enjoyed within the first two days.

Notes

  • Using fresh cranberries will provide the best texture and flavor, but frozen cranberries can be used if thawed and drained.
  • The orange zest and juice add brightness; ideally use organic oranges for zesting to avoid pesticide residues.
  • Whipping the butter and sugar thoroughly creates a light texture.
  • Do not over-mix the batter once the dry ingredients are added to avoid a tough cake.
  • The cake topping of sugar is optional but adds a nice slight crunch and sweetness.
  • For a dairy-free option, substitute yogurt with a plant-based yogurt and butter with a vegan alternative.

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