Description
This Cranberry Orange Breakfast Cake is a delightful and moist treat perfect for starting your day or enjoying during holiday mornings. Bursting with fresh cranberries and zesty orange flavor, this easy-to-make cake combines tender crumb and tangy fruit for a perfect balance. It’s ideal for breakfast, brunch, or a cozy snack with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- 3/4 cup buttermilk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper to ensure easy removal of the cake after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest evenly. This base will provide the structure and flavor lift for your cake.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, melted and slightly cooled unsalted butter, eggs, and vanilla extract together until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the cake tender and light.
- Fold in cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without crushing them to maintain bursts of tartness in the cake.
- Transfer batter to pan and add topping: Spread the batter evenly into the prepared baking pan. If using, sprinkle the top of the batter with coarse sugar for a sweet, crunchy crust.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then transfer it to a wire rack to cool completely. Serve warm or at room temperature for the best flavor experience.
Notes
- Frozen cranberries can be used straight from the freezer without thawing to prevent bleeding into the batter.
- For an enhanced orange flavor, add 1 tablespoon of fresh orange juice to the wet ingredients when mixing.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days, maintaining freshness and moisture.
