Description
This Cranberry Orange Breakfast Cake is a delightful blend of tart cranberries and bright orange flavor, making it an ideal breakfast treat or snack. Moist and bursting with citrus, it’s perfect for holidays or a cozy morning indulgence.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Sugar for Creaming:
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup unsalted butter, softened
- 2 large eggs
- Zest from 1 large orange
- 1/2 cup freshly squeezed orange juice
Cranberries:
- 1 1/2 cups fresh or frozen cranberries, halved if large
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3–5 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in orange zest and orange juice until combined.
5. Gradually fold in the dry ingredients, alternating with Greek yogurt. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in cranberries until evenly distributed in the batter.
7. Pour the batter into the prepared baking dish and spread evenly with a spatula.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve warm or at room temperature.
Notes
If using frozen cranberries, do not thaw before folding into the batter.
Greek yogurt and sour cream can be used interchangeably based on your preference.
This cake stores well in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.