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Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake

A delicious cranberry orange cake perfect for breakfast with tangy cranberry and orange flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • oven
  • mixing bowl
  • Electric Mixer
  • spatula
  • baking pan

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour plus 1 tablespoon for dusting
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter softened
  • 1 cup white sugar + 1 tablespoon for topping
  • 1 tablespoon orange zest one large or two small oranges
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon vanilla
  • ½ cup yogurt or kefir or buttermilk
  • ¼ cup orange juice freshly squeezed
  • 2 cups fresh cranberries or frozen

Instructions
 

Preparation

  • Preheat the oven to 350℉/180℃. Line the pan with parchment paper and grease the other two sides of it. Set aside.
  • In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.
  • In a large bowl, add the softened butter, white sugar, and orange zest. Beat on medium speed with an electric mixer for 2-3 minutes until fluffy. Scrape the bowls as needed.
  • Add in the wet ingredients; egg, egg yolk, vanilla, yogurt, and orange juice. Continue mixing for another 2-3 minutes until smooth.
  • Add the dry ingredients into the wet and gently mix until a batter forms. Do not over-mix!
  • Gently toss the fresh cranberries in 1-2 tbsps of flour before adding them into the mixing bowl. Then add into the bowl and mix in a few times.
  • Add the batter into the prepared pan and spread evenly. Sprinkle extra white sugar on top if desired.
  • Bake the cake for 35-45 minutes. Allow the cake to cool, slice, and enjoy!
  • This cake is best eaten the day of or the next day. Store in the fridge for up to 5 days in an airtight container.

Notes

To make ½ cup of buttermilk, stir ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg
Keyword Breakfast, cake, Cranberry, Cranberry Orange Breakfast Cake, dessert, orange
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