Why Make This Recipe
Cranberry Orange Breakfast Cake is a delicious and cheerful way to start your day. The sweet and tart flavors of cranberries mixed with the bright, fresh taste of orange create a perfect balance. This cake is not just for breakfast; it can be enjoyed any time of day as a snack or dessert. It’s also easy to make and requires simple ingredients that you might already have at home.
How to Make Cranberry Orange Breakfast Cake
Ingredients
- 1 cup fresh cranberries
- 1 orange (zested and juiced)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Incorporate the orange juice and zest into the mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serve as a delightful breakfast or snack.
How to Serve Cranberry Orange Breakfast Cake
You can serve this cake warm or at room temperature. It pairs well with a cup of coffee or tea. For an extra touch, add a dusting of powdered sugar on top or serve it with a dollop of whipped cream. You can also add some fresh orange slices as a garnish for a colorful presentation.
How to Store Cranberry Orange Breakfast Cake
To store the cake, keep it in an airtight container at room temperature. It can last for about 3 days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to wrap it well to prevent it from drying out.
Tips to Make Cranberry Orange Breakfast Cake
- Make sure your butter is softened to room temperature for easy creaming with the sugar.
- Use fresh cranberries for the best flavor. If you can’t find fresh ones, you can use frozen cranberries, but do not thaw them before adding to the batter.
- Don’t over mix the batter; mix just until combined to keep the cake nice and fluffy.
Variation
You can add nuts like walnuts or pecans for extra crunch. If you’re looking for a healthier option, consider substituting half the all-purpose flour with whole wheat flour or adding some oats to the mix.
FAQs
Can I use dried cranberries instead of fresh ones?
Yes, you can use dried cranberries, but you might want to soak them in warm water for about 10 minutes to soften them before adding to the batter.
Can I make this cake ahead of time?
Absolutely! This cake stays fresh for a few days, making it a great make-ahead option for busy mornings.
Can I freeze the Cranberry Orange Breakfast Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
Cranberry Orange Breakfast Cake
Ingredients
Cake Ingredients
- 1 cup fresh cranberries Use fresh for best flavor; frozen may be used without thawing.
- 1 medium orange, zested and juiced Use fresh juice and zest.
- 1.5 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option.
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Make sure it’s at room temperature.
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract
- 0.5 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Incorporate the orange juice and zest into the mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Fold in the cranberries gently.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serve.