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Cranberry Orange Breakfast

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.
Moist and flavorful, it’s perfect for holiday gatherings or as a simple indulgence any morning. With easy-to-follow instructions, this recipe is perfect for bakers of all levels!
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Prep Time 15 minutes
Baking Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 Servings
Calories 222 kcal

Ingredients
  

Dry Ingredients (except sugar):

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Sugar (for creaming):

  • 1 cup granulated sugar

Wet Ingredients:

  • 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

Cranberries:

  • 1 ½ 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.

Video

Keyword breakfast ideas, Cranberry Orange Breakfast Cake