Cranberry Orange Breakfast Cake
Start your day with a slice of this Cranberry Orange Breakfast Cake, where the tartness of cranberries meets the vibrant zest of oranges. This moist and flavorful cake is perfect for breakfast, brunch, or as a delightful snack throughout the day. Easy to prepare, even novice bakers can whip it up with confidence. It’s an impressive treat for holiday gatherings or a simple morning indulgence. With its refreshing flavor and tender texture, this cake will surely become a favorite in your household!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 people 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup Greek yogurt or sour cream
- ½ cup unsalted butter (softened)
- 2 large eggs
- Zest from 1 large orange
- ½ cup freshly squeezed orange juice
- 1 ½ cups fresh or frozen cranberries (halved if large)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In one bowl, mix together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, yogurt (or sour cream), softened butter, eggs, orange zest, and orange juice until smooth.
- Gradually combine dry ingredients into wet mixture until fully incorporated.
- Gently fold in cranberries using a rubber spatula to ensure even distribution without overmixing.
- Pour batter into the prepared pan and bake for about 30-35 minutes until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 204
- Sugar: 10g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg