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Recipe by:

Sara Crocker

Delicious Cranberry Orange Breakfast Cake

This Cranberry Orange Breakfast Cake is a delightful way to start your festive day, combining bright citrus and tart cranberries for a seasonal treat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Group: Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
Group: Wet Ingredients
  • ½ cup unsalted butter, softened (plus extra for greasing)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ½ cup buttermilk
  • 1 large orange, zest
  • 1 large orange, juice
Group: Add-ins
  • 1 cup fresh cranberries

Equipment

  • Oven
  • 1 9-inch round cake pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Cream the softened butter in a large bowl until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla, buttermilk, orange zest, and orange juice.
  6. Gradually incorporate the dry ingredients into the wet, stirring gently until just combined.
  7. Fold in the fresh cranberries gently.
  8. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out with a few crumbs.
  9. Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack.

Notes

This cake utilizes seasonal ingredients for delightful flavors and aromas. Serve warm with powdered sugar for an added festive touch.