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
Scale
- 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.