Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake

Introduction

Start your day on a bright note with this delightful Cranberry Orange Breakfast Cake. This cake combines the tartness of fresh cranberries with the zesty brightness of orange, creating a perfect morning treat. It’s easy to make and incredibly satisfying, making you excited for breakfast or a coffee break.

Why You’ll Love This Recipe

• Quick & Easy: Simple steps make this cake a breeze to prepare.
• Fresh Ingredients: Utilizes fresh cranberries and orange juice for a burst of flavor.
• Perfect for Any Occasion: Great for breakfast gatherings, brunches, or as a sweet snack.
• Crowd-Pleaser: The unique blend of flavors impresses everyone from family to friends.
• Comfort Food: Brings warmth and comfort with every slice, leaving you satisfied and happy.

Ingredients Needed

• For the Cake:
• 1 cup fresh cranberries
• 1 cup granulated sugar
• 1/2 cup fresh orange juice
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange
• For the Dry Mix:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

How to Make Cranberry Orange Breakfast Cake

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking.
2. Prepare the Cake Pan: Grease a 9-inch round cake pan with butter or cooking spray to prevent sticking.
3. Mix Wet Ingredients: In a large bowl, combine 1 cup of sugar, melted butter, egg, fresh orange juice, vanilla extract, and orange zest. Mix well until everything is nicely blended.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step is important to evenly distribute the leavening agents.
5. Mix Together: Slowly add the dry ingredients to the wet mixture. Mix gently until just combined; avoid overmixing to keep the cake tender.
6. Fold in Cranberries: Gently fold in the fresh cranberries to avoid breaking them.
7. Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Enjoy it warm or at room temperature.

Serving and Storage Tips

Serve this cake warm with a dusting of powdered sugar or a drizzle of glaze for a special touch. To store, keep the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week if you prefer a longer shelf life. Reheat in a microwave for a few seconds before serving.

Helpful Notes

• Tips for Perfect Cake: Be gentle when folding in the cranberries to keep them whole for a beautiful look.
• Variations: You can add walnuts or pecans for extra crunch or try substituting the cranberries with blueberries for a different flavor.

Conclusion

This Cranberry Orange Breakfast Cake is truly a delightful start to any day. With its perfect balance of sweet and tart flavors, it’s a recipe that will quickly become a favorite in your kitchen. Don’t forget to leave a comment and a star rating if you enjoyed this recipe! Share your experience and feel free to share it on social media, too. What unique variations did you try? Let us know below!

Frequently Asked Questions (FAQ)

Can I use frozen cranberries?

Yes, you can use frozen cranberries. Just make sure to thaw and drain them before adding to the batter.

How do I make this gluten-free?

You can use a 1:1 gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.

Is this recipe freezer-friendly?

Absolutely! You can freeze slices of the cake. Wrap them tightly in plastic wrap and then place them in an airtight container for up to 3 months. Thaw in the refrigerator when ready to enjoy.

Cranberry Orange Breakfast Cake

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• Author: chef-ava
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Start your day with this delightful Cranberry Orange Breakfast Cake, combining tart cranberries and zesty orange for a perfect morning treat.

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Ingredients

Scale 1x2x3x

• 1 cup fresh cranberries
• 1 cup granulated sugar
• 1/2 cup fresh orange juice
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round cake pan with butter or cooking spray.
3. In a large bowl, combine sugar, melted butter, egg, orange juice, vanilla extract, and orange zest. Mix well.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Slowly add dry ingredients to the wet mixture, mixing gently until just combined.
6. Fold in the cranberries carefully.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for a few minutes, then transfer to a wire rack.

Notes

Serve warm with powdered sugar or glaze. Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg