Cranberry Orange Breakfast Cake
Start your day on a bright note with this delightful Cranberry Orange Breakfast Cake Recipe. This moist and flavorful cake blends the tartness of fresh cranberries with the zesty essence of oranges, making it perfect for breakfast, as a snack, or even dessert. Easy to make, it fills your kitchen with an irresistible aroma and guarantees to be a hit at any gathering. Whether enjoyed warm or at room temperature, this cake promises joy in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- 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 halved fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat softened butter and sugar until light and fluffy (3-5 minutes).
- Add Greek yogurt (or sour cream), eggs, orange zest, and orange juice; mix until well combined.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in cranberries.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg