Description
Indulge in the delightful flavors of our Cranberry Orange Breakfast Cake, a perfect blend of tart cranberries and zesty orange that brightens your mornings or elevates casual brunches. This moist and flavorful cake is a breeze to prepare, making it an excellent choice for bakers of all skill levels. With its beautiful golden crust and tender crumb, this cake is not only ideal for holiday gatherings but also serves as a nourishing snack throughout the day. Enjoy it warm or chilled, paired with fresh fruits or a drizzle of glaze for an extra touch of sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup Greek yogurt (or sour cream)
- ½ cup unsalted butter (softened)
- 2 large eggs
- Zest from 1 large orange
- ½ cup freshly squeezed orange juice
- 1 ½ cups fresh or frozen cranberries (halved if large)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch baking pan.
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy (3–4 minutes).
- Add Greek yogurt, eggs, orange zest, and orange juice to the butter mixture; mix until combined.
- Gradually fold in dry ingredients until just combined; gently add cranberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until golden brown; check with a toothpick.
- Allow cooling in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg