Cranberry Orange Breakfast Cake is a delightful way to start your morning. Its sweet and tart flavor combination pairs perfectly with a cup of coffee or tea. This cake is not just for breakfast, though; it’s ideal for brunch, holiday gatherings, or even a cozy afternoon treat. With fresh cranberries and zesty orange juice, this cake brightens up any table and brings a touch of vibrancy to your day.
Cranberry Orange Breakfast Cake
Ingredients
Main Ingredients
- 1 cup fresh cranberries Substitute with dried cranberries if desired.
- 1 cup orange juice
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 2 large eggs
- 1 1/2 cups all-purpose flour Can explore using other flours for variations.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 orange For enhanced flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, mix the butter and sugar until creamy. Add eggs one at a time, then mix in the orange juice and vanilla extract until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the cranberries and orange zest.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Why Make This Recipe
You’ll love this dish for many reasons. First, it’s a quick and easy recipe that requires minimal prep time. If you’re looking for something to impress your family or guests, but don’t want to spend hours in the kitchen, this breakfast cake is your answer.
Imagine cutting into a moist cake, the aroma of fresh oranges wafting through the air. A reader described it perfectly when they said, “This cake is a burst of sunshine in every bite! Perfect for brunch gatherings.”
Not only is it budget-friendly, but it’s also kid-approved, making it a great choice for family breakfasts or gatherings. The bright colors of the cranberries and the fragrant orange zest make it an eye-catching addition to any table. The best part? You can whip it up using ingredients you likely already have in your pantry.
How to Make Cranberry Orange Breakfast Cake
Making this cake is a breeze, and the process is straightforward. Start by preheating your oven and preparing your baking pan. Then, mix, fold, pour, and bake. The aroma you’ll have in your kitchen will be a welcome bonus as it bakes. Before you know it, you’ll be slicing into a beautifully golden cake that’s sure to delight.
Ingredients
Gather these items to make your Cranberry Orange Breakfast Cake:
- 1 cup fresh cranberries
- 1 cup orange juice
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 orange
Feel free to substitute fresh cranberries with dried ones; just be sure to adjust the sweetness to your taste.
Directions to Follow
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, mix the butter and sugar until creamy. Add eggs one at a time, then mix in the orange juice and vanilla extract until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the cranberries and orange zest.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Best Ways to Enjoy It
This Cranberry Orange Breakfast Cake is versatile when it comes to serving. It’s delightful on its own, but you can also serve it with a dollop of whipped cream or a drizzle of icing for a sweeter touch. Pair this cake with a flavorful tea, or a rich cup of coffee to enhance the citrus notes. For brunch, add a fresh fruit salad or yogurt on the side for a balanced meal.
How to Store
To keep your leftovers fresh, store the cake in an airtight container at room temperature for up to three days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and place it in a freezer-friendly container. It will stay good for up to three months. Thaw it overnight in the fridge when you’re ready to enjoy it again.
Tips to Make
Here are some helpful cooking tips to make your Cranberry Orange Breakfast Cake the best it can be:
- Ensure your butter is at room temperature for easy blending with the sugar.
- Don’t overmix the batter; gentle folding keeps the cake light and fluffy.
- If you want to enhance the orange flavor, consider adding a bit more orange zest or a splash of orange extract.
- For an added crunch, consider sprinkling some chopped nuts on top before baking.
Creative Twists
Looking to switch it up? Here are some creative variations you might enjoy:
- Consider using lemon juice and zest instead of orange for a different citrus flavor.
- Add a pinch of cinnamon or nutmeg for a warm spice element.
- Swap half the cranberries for blueberries for a mixed berry vibe.
- You could also explore using different types of flours, such as whole wheat or almond flour, for a healthier twist.
FAQs
Can I make this cake ahead of time?
Absolutely! You can prepare it a day in advance. Just store it in an airtight container, and it will be delicious the next morning.
Can I use frozen cranberries?
Yes, frozen cranberries work fine. Just toss them in a bit of flour to prevent them from sinking to the bottom of the batter.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean (or with a few crumbs), your cake is ready.
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Meta description: Try this delightful Cranberry Orange Breakfast Cake! Perfect for breakfast or brunch, it’s quick, tasty, and sure to impress your guests.