Cranberry Orange Breakfast Cake
A delicious and cheerful cake that combines sweet cranberries with the bright flavor of orange, perfect for breakfast, snacks, or dessert.
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.
Notes
Serve warm or at room temperature. Pairs well with coffee or tea. Add powdered sugar on top or garnish with fresh orange slices.