Description
This Cranberry Orange Breakfast Cake is a delightful way to start your day, combining tart cranberries and zesty oranges in a moist cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, cream the butter, then stir in the orange juice, eggs, and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the cranberries and orange zest.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cake pairs excellently with a cup of coffee or tea.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg