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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe

This Cranberry Orange Breakfast Cake is a delightful blend of tart cranberries and bright orange flavor, making it an ideal breakfast treat or snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices
Calories 222 kcal

Equipment

  • 9x9 inch baking dish

Ingredients
  

Dry Ingredients (except sugar)

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt

Sugar (for creaming)

  • 1 cup granulated sugar

Wet Ingredients

  • 0.5 cups Greek yogurt or sour cream
  • 0.5 cups unsalted butter softened
  • 2 large eggs
  • 1 large orange zest from
  • 0.5 cups freshly squeezed orange juice

Cranberries

  • 1.5 cups fresh or frozen cranberries halved if large

Instructions
 

Prepare the Pan

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.

Mix the Dry Ingredients (Except Sugar)

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.

Add Eggs and Flavorings

  • Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and freshly squeezed orange juice until well combined.

Combine Wet and Dry Ingredients

  • Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix until just combined - do not overmix.

Fold in Cranberries

  • Gently fold the cranberries into the batter until evenly distributed.

Pour Batter into the Pan

  • Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Bake

  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

Moist and flavorful, it’s perfect for holiday gatherings or as a simple indulgence any morning.

Nutrition

Serving: 1sliceCalories: 222kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 360IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword breakfast ideas, Cranberry Orange Breakfast Cake
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