Description
This Cranberry Orange Breakfast Cake is a delightful treat that perfectly balances the tartness of cranberries with the sweetness of orange. It’s moist, flavorful, and ideal for breakfast or dessert.
Ingredients
Dry Ingredients (except sugar):
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Sugar (for creaming):
- 1 cup granulated sugar
Wet Ingredients:
- 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
Cranberries:
- 1 ½ cups fresh or frozen cranberries, halved if large
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
- Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and freshly squeezed orange juice until well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix until just combined – do not overmix.
- Fold in Cranberries: Gently fold the cranberries into the batter until evenly distributed.
- Pour Batter into the Pan: Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 222 kcal
- Sugar: 15g
- Sodium: 206mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 56mg
