Cranberry Orange Breakfast Cake
Cranberry Orange Breakfast Cake is a delightful way to start your day, combining the tartness of fresh cranberries with the bright zest of oranges. Perfect for brunch gatherings or a cozy morning at home, this cake embodies the flavors of the season and is sure to please family and friends alike.
Why Make This Recipe
There are countless reasons to whip up a Cranberry Orange Breakfast Cake. Beyond its appealing taste and stunning presentation, this recipe is relatively straightforward, making it an ideal choice for both novice and experienced bakers. The combination of cranberries and oranges provides a refreshing twist, elevating your morning routine while delivering a boost of Vitamin C. Whether you enjoy it with your morning coffee or serve it at a festive gathering, this cake is versatile and delightful.
How to Make Cranberry Orange Breakfast Cake
Making this scrumptious breakfast cake requires just a few steps and simple ingredients. Here’s how to bring this recipe to life.
Ingredients:
- 1 cup fresh cranberries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Juice of 1 orange
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the orange zest, juice, and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
How to Serve Cranberry Orange Breakfast Cake
This cake can be served warm or at room temperature. For an extra touch of indulgence, consider dusting it with powdered sugar or serving it alongside a dollop of whipped cream. Pair it with a glass of fresh orange juice or a hot cup of coffee for a complete breakfast experience.
How to Store Cranberry Orange Breakfast Cake
To store any leftover cake, cover it tightly with plastic wrap or foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. If you want to enjoy it later, this cake freezes well; just wrap it securely and store it in the freezer for up to 3 months.
Tips to Make Cranberry Orange Breakfast Cake
- To elevate the flavor, consider adding chopped nuts such as walnuts or pecans for a nice crunch.
- For a more intense orange flavor, increase the amount of orange zest used.
- Make sure not to overmix the batter when adding the dry ingredients. This helps ensure a tender crumb.
Variation
For those who prefer a different fruit, you can substitute the cranberries with blueberries or raspberries. You could also try adding a streusel topping made from brown sugar and oats for a crunchy texture.
FAQs
1. Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them first and drain any excess moisture.
2. What can I do if I don’t have orange juice?
If you don’t have orange juice, you can substitute it with an equal amount of buttermilk or yogurt, which will keep the cake moist.
3. How can I make this cake gluten-free?
To make a gluten-free version, substitute regular flour with a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum for proper texture.
Cranberry Orange Breakfast Cake
Ingredients
Main Ingredients
- 1 cup fresh cranberries
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 Zest of 1 orange
- 1 Tablespoon Juice of 1 orange
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the orange zest, juice, and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
