Description
This Cranberry Orange Breakfast Cake is a moist and flavorful treat perfect for sharing with family and friends. Bursting with fresh cranberries and bright orange zest, it’s a delightful combination of tart and sweet that pairs wonderfully with your morning coffee or tea. The cake uses simple pantry ingredients and Greek yogurt to keep it tender and rich without being too heavy.
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
Add-ins
- 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 ensure the cake doesn’t stick.
- 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 with the granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes. This step helps incorporate air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to combine thoroughly. Then mix in the orange zest and freshly squeezed orange juice until evenly incorporated into the batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing and maintaining the cake’s light texture.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries to distribute them evenly throughout the batter without breaking them up.
- Pour Batter into the Pan: Pour the prepared batter into the greased and floured or parchment-lined baking dish. Spread it evenly using a spatula to promote uniform baking.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, ensuring the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute fresh cranberries with frozen ones; just do not thaw to avoid bleeding color into the batter.
- For a dairy-free version, use a non-dairy yogurt and dairy-free butter alternative.
- Make sure not to overmix the batter after adding the flour to keep the cake tender and moist.
- Zesting the orange adds fresh citrus flavor, so use organic oranges if possible to avoid pesticide residue on the zest.
- This cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
