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Cranberry Orange Breakfast Cake

A delightful and easy-to-make breakfast cake combining the flavors of cranberries and oranges, perfect for busy mornings or brunch gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use room temperature butter for better mixing.
  • 1/2 cup orange juice
  • 1 tablespoon orange zest Use a microplane for the best zest.
  • 2 large eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh or frozen cranberries Frozen cranberries can be used straight from the freezer.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, beat together the butter, orange juice, orange zest, and eggs until well blended.
  4. Add the wet mixture to the dry ingredients and mix until just combined.
  5. Gently fold in the cranberries and vanilla extract.
  6. Pour the batter into the prepared cake pan and spread evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Let cool before serving. Enjoy your delicious Cranberry Orange Breakfast Cake!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months. Consider pairing with honey or Greek yogurt.