Description
Cranberry Orange Breakfast Cake Recipe bursting with tangy cranberries, zesty orange, and moist batter. Perfect for a cozy morning treat!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 tbsp fresh orange zest (from 2–3 oranges)
- ⅓ cup (80ml) fresh orange juice
- ½ cup (120g) sour cream or plain yogurt
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 cups (200g) fresh or frozen cranberries (no need to thaw if frozen)
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh orange juice
- ½ tsp orange zest
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and position a rack in the center. Grease and flour a 9-inch springform pan or line with parchment paper for easy removal. Combine the flour, baking powder, baking soda, and salt in a medium bowl, whisking to eliminate any lumps. In a separate small bowl, whisk together the orange juice, sour cream, vanilla, and almond extract until smooth.
- Step 2: Create the Batter Base In a large mixing bowl, beat the softened butter until creamy (about 1 minute). Add the sugar and orange zest, then beat on medium-high speed for 3-4 minutes until the mixture becomes pale and fluffy – don’t rush this step as it creates the structure for your Cranberry Orange Breakfast Cake. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
- Step 3: Combine Wet and Dry Ingredients Reduce mixer to low speed and add the dry ingredients alternately with the wet mixture in three additions, starting and ending with the dry ingredients. Mix just until combined – overbeating at this stage will develop too much gluten, resulting in a tough cake. The batter should be thick but smooth, with a silky consistency that slowly falls from a spoon.
- Step 4: Fold in Cranberries Toss cranberries with 1 tablespoon of flour (this helps them stay suspended in the batter rather than sinking). Using a rubber spatula, gently fold the cranberries into the batter with a light hand. The goal is to distribute them evenly while maintaining as much air in the batter as possible. Transfer the batter to your prepared pan, smoothing the top gently with an offset spatula.
- Step 5: Bake to Perfection Bake your Cranberry Orange Breakfast Cake for 45-55 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. If the top begins to brown too quickly, loosely tent with foil after about 30 minutes. Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely. If adding the glaze, whisk together powdered sugar, orange juice, and zest until smooth, then drizzle over the slightly warm cake for a glossy finish that locks in moisture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories per serving
- Sugar: 25 grams
- Sodium: 300 mg
- Fat: 15 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 70 mg