Cranberry Orange Breakfast Cake

A Delightful Morning Treat Awaits

I remember the first time I baked a Cranberry Orange Breakfast Cake. The aroma of freshly citrus-infused batter filled my kitchen, and I couldn’t help but feel a wave of nostalgia wash over me. This cake is more than just a sweet start to the day; it’s a celebration of flavors that perfectly blend tartness and sweetness, making it an ideal companion for a cozy brunch or an afternoon tea. With its beautiful golden crust and hints of zesty orange, this breakfast cake will quickly become a family favorite, just as it did in mine.

What Makes This Recipe Special

Why should this Cranberry Orange Breakfast Cake have a place in your kitchen? For starters, it’s incredibly easy to make and doesn’t require any fancy techniques. Perfect for both novice and seasoned bakers alike, its vibrant flavors make it a great way to brighten up a typical morning. Whether you’re hosting a festive brunch or just treating yourself, this cake is sure to impress.

“This cake is a game-changer! It’s so easy to make, and my family couldn’t get enough of it. The combination of tart cranberries and sweet orange is simply divine!” – A satisfied baker

Your Easy Cooking Guide

Imagine walking into your kitchen and in less than an hour, having a delightful cake that fills the air with incredible scents. Making Cranberry Orange Breakfast Cake is as straightforward as it comes! You’ll begin by creaming butter and sugar, adding in fresh ingredients, and effortlessly combining them to create a batter that’s bursting with flavor. The steps are simple, but the results are nothing short of spectacular.

Gather Your Ingredients

• 1 cup fresh cranberries
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Feel free to substitute fresh cranberries with dried cranberries if needed, but keep in mind the texture will be different. Additionally, using freshly squeezed orange juice enhances the citrus flavor even more!

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Beat in the eggs one at a time, fully incorporating each before adding the next, followed by the orange juice and zest.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually introduce the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing; you want your cake to be fluffy!
6. Carefully fold in the cranberries, ensuring they are evenly distributed without crushing them.
7. Pour the batter into the prepared cake pan and smooth out the top.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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Tips for Serving

This Cranberry Orange Breakfast Cake is delightful on its own, but you can elevate the experience even more. Consider serving it with a dollop of whipped cream or a light dusting of powdered sugar. For an extra burst of flavor, pair with a side of orange marmalade or a fresh fruit salad. It also goes wonderfully with a steaming cup of tea or coffee, making it the perfect way to start your day or host brunch.

Best Way to Store Cranberry Orange Breakfast Cake

To keep your Cranberry Orange Breakfast Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it later, refrigerate it for up to a week or freeze for up to three months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing to prevent freezer burn.

Helpful Hints

Here are some extra tips to ensure your cake turns out perfectly:

• Make sure your butter is softened to room temperature; this will help create that light and fluffy texture.
• For added moisture, you could replace a tablespoon of the all-purpose flour with a tablespoon of yogurt.
• Always fold in cranberries gently to maintain their integrity and texture.

Creative Twists

If you’re looking to switch things up, try adding a pinch of cinnamon or nutmeg for a warm spice kick. You could also experiment with the citrus flavor by adding lemon or grapefruit zest. For a completely different profile, incorporate white chocolate chips or chopped nuts into the batter for added texture and sweetness.

Your Questions Answered

Q: How long does it take to prepare this cake?
A: Preparation for this cake will take about 15-20 minutes, with a baking time of 30-35 minutes.

Q: Can I use frozen cranberries?
A: Absolutely! If using frozen cranberries, there’s no need to thaw them; just toss them directly into the batter.

Q: How can I ensure my cake stays moist?
A: Using room temperature ingredients, not overmixing the batter, and storing the cake properly all contribute to retaining moisture.

Enjoy this flavorful Cranberry Orange Breakfast Cake that checks all the boxes for a sweet start to your day! Happy baking!

Cranberry Orange Breakfast Cake

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• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

A delightful breakfast cake featuring the perfect blend of tart cranberries and sweet orange flavors, ideal for brunch or afternoon tea.

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Ingredients

Scale 1x2x3x

• 1 cup fresh cranberries
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, incorporating each before adding the next, followed by the orange juice and zest.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined, being careful not to overmix.
6. Fold in the cranberries without crushing them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve with whipped cream or a dusting of powdered sugar. This cake pairs wonderfully with tea or coffee.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 15g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg

Keywords: breakfast cake, cranberry orange, brunch recipe, easy cake, baking