Cranberry Orange Breakfast Cake

It’s a Breakfast Delight to Remember

I can still recall the aroma of freshly baked cakes wafting through my kitchen on chilly mornings, wrapping me in a comforting embrace. The Cranberry Orange Breakfast Cake is one of those recipes that holds a special place in my heart. With its zesty undertones of orange and bursts of tart cranberries, this cake makes any breakfast or brunch feel like a celebration. Perfectly simple yet delightful, it transforms ordinary mornings into something extraordinary, which is why it’s become a go-to in my household.

What Makes This Recipe Special

There’s something truly enchanting about combining sweet and tart flavors, and this recipe delivers just that. It’s not just a cake; it’s a piece of art that promises to brighten your breakfast table. Perfect for family gatherings, casual brunches, or even as a delightful afternoon snack, this dish is sure to impress.

“Absolutely love this cake! It’s the perfect balance of sweet and tart, and it’s so easy to make. I can’t get enough of it!” – A Happy Baker

With minimal ingredients and a straightforward process, it’s also budget-friendly, making it an excellent choice for anyone looking for an indulgent treat without breaking the bank.

Step-by-Step Overview of Making Cranberry Orange Breakfast Cake

Preparing this delectable cake is a breeze. You’ll mix creamy butter with sugar, fold in tart cranberries, and infuse it with the vibrant zest of oranges. The entire process is straightforward, making it an ideal recipe for both seasoned bakers and novices alike. You’ll be enjoying your cake within an hour!

What You’ll Need

Here’s a quick rundown of the essentials for this delightful cake:

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

Tip: To reduce sugar content, you can experiment with a sugar substitute. Also, if cranberries aren’t in season, frozen ones will work just fine!

Cooking Steps

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream the softened butter with sugar until light and fluffy.
3. Beat in the eggs one by one, ensuring each is well combined.
4. Stir in milk, vanilla extract, and orange zest until smooth.
5. In another bowl, whisk the flour together with baking powder, baking soda, and salt.
6. Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
7. Gently fold in the cranberries until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan, spreading it evenly.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Best Way to Serve

This cake isn’t just tasty but visually appealing too! Dust with a light sprinkle of powdered sugar before serving for a lovely touch. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It’s also fantastic alongside a fresh fruit salad or a warm cup of coffee, making it a delightful addition to any breakfast spread.

Best Way to Store Cranberry Orange Breakfast Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and place it in the fridge, where it’ll last for about a week. For longer storage, consider freezing individual slices wrapped in plastic wrap, then in foil for up to three months. Always remember to let it cool completely before storing for best results!

Pro Chef Tips

Here are a few tips to elevate your baking game:

• Room Temperature Ingredients: Bring eggs and butter to room temperature for better mixing and a lighter cake texture.
• Don’t Overmix: When combining wet and dry ingredients, mix just until combined to avoid a dense cake.
• Add a Crunch: For added texture, consider sprinkling chopped nuts on top before baking.

Creative Twists

If you’re feeling adventurous, try incorporating different flavors! Swap out cranberries for blueberries for a sweeter touch, or use lemon zest instead of orange for a slightly tangy alternative. You could even drizzle a simple icing on top for a more decadent dessert vibe.

Your Questions Answered

Q: Can I use frozen cranberries?
A: Yes, frozen cranberries work well! Just be sure to rinse off any ice before incorporating them into the batter.

Q: How can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend, and make sure to check that your baking powder is gluten-free.

Q: What’s the best way to reheat leftover cake?
A: For a warm treat, pop it in the microwave for 10-15 seconds or until heated through. If you prefer a crispy edge, warm it in the oven at 350°F for about 5-7 minutes.

Give this Cranberry Orange Breakfast Cake a try, and I promise you’ll fall in love with it, just like I did!

Cranberry Orange Breakfast Cake

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• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

A delightful breakfast cake combining sweet and tart flavors of cranberries and orange, perfect for any morning or brunch.

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Ingredients

Scale 1x2x3x

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

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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 mixing bowl, cream the softened butter with sugar until light and fluffy.
3. Beat in the eggs one by one, ensuring each is well combined.
4. Stir in milk, vanilla extract, and orange zest until smooth.
5. In another bowl, whisk the flour together with baking powder, baking soda, and salt.
6. Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
7. Gently fold in the cranberries until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan, spreading it evenly.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Dust with powdered sugar before serving. Pair with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to three days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 14g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: breakfast cake, cranberry orange, brunch recipes, baked desserts