Cranberry Orange Breakfast Cake
Cranberry Orange Breakfast Cake blends zesty orange and tart cranberries in a tender, moist cake, perfect for festive holiday mornings or cozy everyday breakfasts with minimal effort. This simple recipe delivers festive breakfast bakes bursting with sweet-tangy flavor.
Ingredients
- 2 cups 240g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 200g granulated sugar
- ½ cup 115g unsalted butter, softened
- ½ cup 120g Greek yogurt or sour cream
- 2 large eggs
- Zest of 1 large orange about 1 tbsp
- ½ cup 120ml fresh orange juice
- 1 ½ cups 150g fresh or frozen cranberries (halved if large)
- Substitution: Use gluten-free flour; blueberries for cranberries; sour cream for yogurt.
Instructions
Prep Pan
- I preheat the oven to 350°F (175°C) and grease a 9×9-inch pan, lining with parchment for these Cranberry Orange Breakfast Cake bakes.
Mix Dry Ingredients
- I whisk 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl for these citrusy morning cakes.
Cream Butter and Sugar
- I beat ½ cup butter and 1 cup sugar until fluffy (3 minutes) for these tart cranberry treats.
Add Wet Ingredients
- I mix in 2 eggs one at a time, then add 1 tbsp orange zest and ½ cup juice for this simple recipe.
Combine Batter
- I alternate adding dry ingredients and ½ cup yogurt to the butter mixture, mixing until just combined for these festive breakfast bakes.
Fold in Cranberries
- I gently fold in 1 ½ cups cranberries, spread batter in the pan, and bake 35–40 minutes until a toothpick is clean for these tart cranberry treats.
Cool and Serve
- I cool in the pan for 10 minutes, transfer to a rack, and slice for these citrusy morning cakes.