Description
A delightful breakfast cake featuring the perfect blend of tart cranberries and sweet orange flavors, ideal for brunch or afternoon tea.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, incorporating each before adding the next, followed by the orange juice and zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined, being careful not to overmix.
- Fold in the cranberries without crushing them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 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