Cranberry Orange Breakfast Cake
A delightful breakfast cake packed with the bright flavors of cranberries and oranges, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup granulated sugar Can substitute with coconut sugar.
- 1 teaspoon baking powder Ensure it is fresh for the best results.
- 0.5 teaspoon baking soda Ensure it is fresh for the best results.
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Can substitute with coconut oil or vegan butter.
- 2 large eggs Substitute with 1/4 cup applesauce or 1 tablespoon ground flax mixed with 3 tablespoons water for each egg for vegan option.
- 0.5 cups orange juice
- 1 tablespoon orange zest
Fruits
- 1 cup fresh or frozen cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Gather all ingredients and measure them accurately.
Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3–5 minutes.
- Incorporate the eggs one at a time, beating well after each addition.
- Stir in the orange juice and orange zest until well blended.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing.
- Fold in the cranberries gently with a spatula.
Baking
- Pour the batter into the prepared cake pan and spread evenly.
- Tap the pan on the countertop to release any air bubbles.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Serve the cake warm or at room temperature.
Notes
Store in an airtight container at room temperature for 1–2 days, in the refrigerator for up to a week, or freeze for up to three months. For the best experience, reheat slices in a microwave for 10-15 seconds or a 350°F oven for 5-10 minutes.