Description
Start your day with this delightful Cranberry Orange Breakfast Cake, combining tart cranberries and zesty orange for a perfect morning treat.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or cooking spray.
- In a large bowl, combine sugar, melted butter, egg, orange juice, vanilla extract, and orange zest. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly add dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the cranberries carefully.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- 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