Save Start your morning with a burst of bright citrus and tart berries. This Cranberry Orange Breakfast Cake features a tender crumb flecked with vivid orange zest and juicy cranberry pieces, offering a cozy and refreshing start to any day.
Save This easy-to-make American classic takes just 15 minutes to prepare, making it ideal for busy mornings or festive brunch gatherings. The combination of sweet vanilla and zesty orange creates a sophisticated flavor profile that everyone will enjoy.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries, coarsely chopped
- Powdered sugar, for dusting (optional)
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Step 2
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Step 3
- In a separate bowl, cream softened butter with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Step 4
- Add milk, eggs, and vanilla extract to the creamed butter. Beat on medium speed until smooth.
- Step 5
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Step 6
- Fold in orange zest and chopped cranberries gently with a spatula until evenly distributed.
- Step 7
- Pour batter into the prepared cake pan and spread evenly.
- Step 8
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10
- Dust with powdered sugar just before serving, if desired. Slice and enjoy.
Zusatztipps für die Zubereitung
To ensure a tender crumb, be careful not to overmix the batter once the dry ingredients are incorporated. This cake can be made a day in advance and stored in an airtight container to keep it moist and fresh.
Varianten und Anpassungen
Feel free to substitute the cranberries with blueberries or raspberries depending on your preference. For an extra layer of texture, add 1/2 cup of chopped walnuts or pecans for a satisfying crunch.
Serviervorschläge
Serve a slice of this cake with a dollop of whipped cream or thick Greek yogurt for added richness. A light dusting of powdered sugar just before serving adds a beautiful, finished look.
Save With its vibrant colors and balanced sweet-tart profile, this Cranberry Orange Breakfast Cake is a guaranteed crowd-pleaser. Whether enjoyed warm from the oven or as a prepared treat, it brings a touch of brightness to every breakfast table.
Recipe FAQ
- → How long does it take to prepare?
The active preparation time for this baked good is quite short, just 15 minutes. The majority of the time is spent baking, which takes about 40-45 minutes.
- → Can I use frozen cranberries?
Yes, you can absolutely use either fresh or frozen cranberries. If using frozen, there's no need to thaw them beforehand; simply fold them into the batter as directed.
- → Are there any substitutions for cranberries?
Certainly! If cranberries aren't your preference or aren't available, blueberries or raspberries make excellent substitutes. Use the same quantity as you would for cranberries.
- → How should I store leftovers?
Once cooled, this item stores very well. Keep it in an airtight container at room temperature for up to 3-4 days to maintain its freshness and tender crumb.
- → Can I add other ingredients for texture?
Yes, for an added layer of texture and flavor, consider folding in 1/2 cup of chopped walnuts or pecans along with the cranberries. This provides a delightful crunch.
- → What is the best way to serve this?
It's wonderful on its own, perhaps lightly dusted with powdered sugar. For a richer experience, serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of Greek yogurt.