Description
This Cranberry Orange Breakfast Cake is a delightful and moist cake perfect for holiday mornings or any breakfast occasion. Bursting with fresh cranberries and zesty orange flavor, it’s a comforting treat that pairs wonderfully with your morning coffee or tea.
Ingredients
Scale
Cake Batter
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (to toss with cranberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure even incorporation. Then mix in the orange zest and vanilla extract to infuse the batter with fresh citrus aroma and sweetness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and fresh orange juice. Mix just until combined to keep the cake tender.
- Prepare Cranberries: Toss the fresh or frozen cranberries with 1 tablespoon of flour. This step helps prevent them from sinking in the batter and keeps them evenly distributed.
- Fold Cranberries into Batter: Gently fold the floured cranberries into the batter, taking care not to overmix.
- Fill Pan and Add Topping: Spread the batter evenly in the prepared baking pan. Sprinkle the top with coarse sugar if you desire a crunchy, sweet topping.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature to enjoy the full flavor and moist texture.
Notes
- This cake can be prepared a day ahead and stored covered at room temperature to maintain freshness.
- Greek yogurt can be substituted for sour cream for a lighter option.
- If using frozen cranberries, do not thaw before tossing with flour to avoid excess moisture that can affect the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
