Description
A delightful breakfast cake bursting with zesty orange flavors and tart cranberries, perfect for holiday brunches or everyday breakfasts.
Ingredients
Scale
- 1 cup fresh cranberries
- 1/2 cup orange juice (freshly squeezed)
- 1 tablespoon grated orange zest
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the orange juice, orange zest, and vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined; don’t over-mix.
- Fold in the fresh cranberries gently to maintain their shape.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before serving.
Notes
Store leftovers wrapped in plastic wrap or in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg