Description
A delightful breakfast cake combining sweet and tart flavors of cranberries and orange, perfect for any morning or brunch.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream the softened butter with sugar until light and fluffy.
- Beat in the eggs one by one, ensuring each is well combined.
- Stir in milk, vanilla extract, and orange zest until smooth.
- In another bowl, whisk the flour together with baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
- Gently fold in the cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 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