The aroma of a cranberry orange breakfast cake wafts through the kitchen, mingling warm citrus notes with the sweet-tart scent of cranberries. Each slice promises a delightful balance of flavors that will make your taste buds dance.
Picture this: a cozy weekend morning, sunlight streaming through your window while you savor each bite of this fluffy delight. This cake is more than just a breakfast option; it’s a ticket to blissful mornings.
Why You'll Love This Recipe
- This cranberry orange breakfast cake is incredibly easy to whip up, making it perfect for busy mornings.
- The bright flavors make every bite feel like a celebration.
- Its vibrant colors are sure to brighten your breakfast table or brunch spread.
- Enjoy it as-is or customize with your favorite add-ins for extra personality!
I still remember the first time I served this cranberry orange breakfast cake at a family brunch; the smiles on everyone’s faces said it all.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for a wholesome texture that holds all the delicious flavors together.
- Granulated Sugar: Sweeten the cake just enough to complement the tartness of the cranberries without overwhelming them.
- Baking Powder: A must for that fluffy rise; make sure it’s fresh so our cake doesn’t fall flat!
- Salt: Just a pinch enhances the overall flavor and balances the sweetness.
- Eggs: Use large eggs; they help bind everything together and provide moisture.
- Unsalted Butter: Melted butter adds richness and depth; be sure to let it cool slightly before adding it to the batter.
- Orange Zest and Juice: Fresh zest adds brightness while juice enhances flavor and keeps our cake moist.
- Fresh Cranberries: Opt for tart, plump cranberries; frozen ones work too but may require draining excess moisture.
- Sour Cream or Greek Yogurt: Adds moisture and tanginess that elevates this breakfast treat to another level!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make cranberry orange breakfast cake
Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter or cooking spray for easy release.
Mix Dry Ingredients Together: In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well blended; this ensures even distribution of ingredients throughout the batter.
Combine Wet Ingredients in Another Bowl: In another bowl, whisk together eggs, melted butter, orange juice, and sour cream until smooth. The mixture should look creamy and inviting!
Add Zest and Cranberries: Gently fold in the orange zest and cranberries into your wet mixture. Get ready for those bursts of color and flavor that will come alive in every slice!
Combine Wet and Dry Mixtures Carefully: Gradually add dry ingredients into wet ingredients, folding gently with a spatula until just combined. Avoid overmixing; we want that fluffy texture!
Pour Batter into Prepared Pan and Bake : Pour the batter into your prepared pan. Smooth out the top gently with a spatula before placing it in the oven. Bake for about 30-35 minutes or until golden brown.
Enjoy this delightful journey of flavors as you create your own cranberry orange breakfast cake!
You Must Know
- The cranberry orange breakfast cake is a delightful morning treat, perfect for any occasion.
- The combination of tart cranberries and zesty oranges creates a flavor explosion that will brighten your day.
- Plus, it’s great for sharing, but you might not want to!
Perfecting the Cooking Process
Start by creaming butter and sugar before adding eggs, then mix dry ingredients separately. This sequence ensures that the cake rises beautifully and has a light texture.
Add Your Touch
Consider adding walnuts or pecans for crunch or swapping out cranberries for blueberries. These simple changes can transform this breakfast cake into a personal favorite.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For reheating, microwave slices for about 10 seconds to enjoy warm.
Chef's Helpful Tips
- To achieve the best texture, always use room temperature ingredients when baking.
- This helps create a smooth batter that rises evenly.
- Don’t skip the zest; it amplifies the flavor significantly.
- Lastly, avoid overmixing to prevent a dense cake!
Baking this cranberry orange breakfast cake became a beloved tradition in my family after my daughter declared it “the best cake ever.” Her friends devoured it at her birthday brunch, and I felt like a superstar chef!
FAQ
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well; just do not thaw them beforehand.
How can I make this gluten-free?
Substitute regular flour with a 1: 1 gluten-free baking blend for excellent results.
What can I serve with cranberry orange breakfast cake?
Pair it with yogurt or whipped cream for added creaminess and flavor balance.
Cranberry Orange Breakfast Cake
Cranberry Orange Breakfast Cake is a delightful morning treat that combines the zesty brightness of oranges with the tartness of fresh cranberries. This fluffy cake is perfect for cozy breakfasts or brunches, making every bite a delicious celebration. Easy to whip up and customizable, it promises to be a favorite at any gathering, bringing smiles and warmth to your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup unsalted butter (melted)
- ½ cup sour cream or Greek yogurt
- 1/3 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1 cup fresh cranberries (or frozen, unthawed)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, melted butter, orange juice, and sour cream until smooth.
- Fold in orange zest and cranberries into the wet mixture.
- Gradually combine dry ingredients with wet ingredients; fold gently until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added crunch, consider mixing in walnuts or pecans. To make this recipe gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. Store leftovers in an airtight container at room temperature for up to three days.
