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–+ servings
Delicious Cranberry Orange Breakfast Cake with cranberries and orange zest

Cranberry Orange Breakfast Cake

A simple and bright cake made with fresh orange juice and cranberries, perfect for brunch or coffee breaks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For gluten-free, use a 1:1 baking blend and add 1/4 tsp xanthan gum.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened For dairy-free, substitute with canola oil.
  • 1 cup granulated sugar
  • 2 large eggs Use room temperature for better mixing.
  • 1 cup orange juice Fresh juice is preferred.
  • 1 teaspoon vanilla extract
  • Zest of 1 orange orange zest
Add-ins
  • 1 cup fresh or frozen cranberries If frozen, toss with a tablespoon of flour.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the orange juice and vanilla, then fold in the orange zest.
Mixing the Batter
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  3. Fold in the cranberries carefully.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 15g

Notes

For a fun twist, replace orange with lemon or add nuts for texture. Store leftovers at room temperature for up to 2 days, or in the fridge for up to 5 days. Can be frozen for up to 3 months.

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