Cranberry Orange Breakfast Cake
A delightful cake combining the tartness of fresh cranberries with the bright zest of oranges, perfect for brunch gatherings or cozy mornings.
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.
Notes
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. It pairs well with fresh orange juice or coffee.