Description
Cranberry Orange Breakfast Cake is a moist and flavorful cake combining fresh cranberries and citrusy orange, making it the perfect treat for breakfast, brunch, or an afternoon snack. It’s topped with a sweet orange glaze for extra zest.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract (optional)
- Zest of 1 large orange
- 1/2 cup fresh orange juice
- 1 1/2 cups fresh or frozen cranberries
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the fresh orange juice. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the cranberries. If using frozen cranberries, coat them in a little flour before folding them into the batter to prevent them from sinking.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by whisking together powdered sugar and orange juice. Add more juice if needed for a thinner consistency.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the orange glaze over the cooled cake.
- Serve and enjoy with a cup of coffee or tea.
Notes
- Add chopped nuts like walnuts or pecans to the batter for extra texture.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- For a vegan version, substitute eggs with flax eggs and use dairy-free butter and non-dairy milk.
- To make muffins instead, divide the batter into a muffin tin and bake for 18-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
