There’s something genuinely delightful about starting your day with a sweet treat that not only satisfies your taste buds but also provides a burst of nutritious goodness. The Cranberry Orange Breakfast Cake is an ideal way to elevate your mornings. Infused with fresh orange zest and tangy cranberries, this breakfast cake is moist, flavorful, and exudes a delightful aroma that will have your family gathering around the kitchen. Moreover, it contains Greek yogurt or sour cream, providing a surprisingly light texture without compromising flavor.
This cake is perfect for various occasions – be it a festive brunch, a casual weekday breakfast, or even a sweet ending to your dinner. The vibrant flavors of citrus combined with the tartness of cranberries create a delicious harmony that is hard to resist. Plus, the recipe is surprisingly easy to follow, making it accessible for bakers of all skill levels. Whether you’re whipping this up for your family or wanting to impress guests, this cake stands out as a crowd-pleaser that is as visually appealing as it is delectable.
Why You’ll Love This Cranberry Orange Breakfast Cake
- Fresh Flavor: The combination of cranberry and orange creates a refreshing taste that awakens the senses.
- Easy Preparation: With simple ingredients and straightforward steps, this cake can be made in no time.
- Versatile Treat: Enjoy this cake for breakfast, brunch, or as a sweet dessert option.
- Nutritious Twist: Incorporating Greek yogurt makes it a healthier choice packed with protein.
- Perfect for Any Season: Cranberries can be used fresh or frozen, making this cake a year-round delight.
Preparation Phase & Tools to Use
Before you start energizing your kitchen with the delightful aroma of the Cranberry Orange Breakfast Cake, it’s essential to prepare your workspace and gather the necessary tools. You will need a 9×9-inch baking dish, which can be greased and floured or lined with parchment paper to ensure easy release after baking. A whisk and mixing bowls (one medium for dry ingredients and one large for wet) will serve you well during mixing.
Don’t forget to preheat your oven to 350°F (175°C) as this ensures your cake begins baking at the right temperature for optimal results. A rubber spatula will help you gently fold in the cranberries and keep the batter from overmixing, which is crucial for a tender cake. If you have it on hand, a microplane is perfect for zesting the orange efficiently without removing the bitter pith.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 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
- 1 ½ cups fresh or frozen cranberries, halved if large
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C) to prepare it for baking. While the oven is warming up, get your 9×9-inch baking dish ready. Grease it lightly with butter or cooking spray, then dust with flour to prevent sticking. Alternatively, you can line it with parchment paper for an easier release after baking.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients well; this helps to evenly distribute the leavening agents, creating a light and fluffy cake. Set this bowl aside while you move on to the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, take the softened butter and granulated sugar. Use an electric mixer on medium speed to cream these together for about 3–5 minutes until the mixture turns light and fluffy. This step is vital as it incorporates air into the batter, which aids in rising while baking. Next, add in the eggs one at a time. Be sure to mix thoroughly after each addition to ensure a smooth and well-combined batter.
Step 4: Combine Wet and Dry Mixtures
Once the eggs are fully incorporated, stir in the freshly grated orange zest and orange juice. The juice will add moisture and flavor, while the zest enhances the citrus experience. Gradually incorporate the dry ingredients into the wet mixture, alternating with the Greek yogurt. Start and end with the dry ingredients, mixing just until everything is moistened; avoid overmixing to maintain a tender crumb.
Step 5: Fold in Cranberries
Finally, gently fold in the cranberries, being careful not to crush them. This step adds not just flavor but also beautiful color specks throughout your cake. Pour the batter into the prepared baking dish and spread it evenly to ensure consistent baking.
Step 6: Bake
Now, place your baking dish in the preheated oven. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. This is a crucial step, as overbaking can dry out the cake. Keep an eye on it towards the end of the baking time.
Step 7: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. You can serve it warm or at room temperature, making it versatile for breakfast or dessert.
Variations
- Protein: For a protein boost, consider adding chopped nuts or using a combination of Greek yogurt and cottage cheese.
- Vegetables: Add grated carrots or zucchini for added moisture and nutrients.
- Spices: Enhance the cake with a sprinkle of cinnamon or nutmeg for an extra depth of flavor.
Cooking Notes
- Make sure to use fresh orange juice and zest, as they significantly enhance the cake’s flavor profile.
- Avoid overmixing the batter to keep it light and airy.
- If using frozen cranberries, there’s no need to thaw them; simply fold them in as is.
- For a final touch, dust the cooled cake with powdered sugar or drizzle a simple glaze for added sweetness.
Serving Suggestions
- Pair your cake with a dollop of Greek yogurt on the side for a creamy contrast.
- A cup of coffee or tea is the perfect beverage to enjoy with this cake.
Tips
- Store leftovers in an airtight container to maintain freshness for up to three days.
- To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: 222
- Protein: 4g
- Sodium: 150mg
FAQs
Can I use frozen cranberries in this recipe?
Absolutely! You can use frozen cranberries without thawing them. They will bake up perfectly in the cake.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days.
Can I make this cake ahead of time?
Yes, you can bake it a day in advance. Just store it properly to keep it fresh until you serve it.
Can I substitute Greek yogurt with something else?
Yes, you can replace Greek yogurt with sour cream for a similar texture and taste.
Conclusion
The Cranberry Orange Breakfast Cake is not just a cake; it’s a delightful addition to your breakfast or brunch repertoire that combines flavors, ease of preparation, and nutrition. Its moist texture and vibrant flavors are sure to impress anyone who takes a bite. Whether enjoyed by yourself, with family, or shared with friends, this cake is a versatile option that can fit seamlessly into any occasion. So, why not grab the ingredients and give this recipe a try? Don’t forget to let us know how your cake turns out in the comments, and feel free to share your unique variations on this classic recipe!
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Cranberry Orange Breakfast Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Delightful breakfast cake infused with fresh orange zest and cranberries.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 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
- 1 ½ cups fresh or frozen cranberries, halved if large
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking dish.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy; add eggs.
- Combine wet and dry mixtures, adding yogurt; avoid overmixing.
- Fold in cranberries; pour into baking dish.
- Bake for 35–40 minutes; check with toothpick.
- Cool and serve warm or at room temperature.
Notes
For best results, use fresh ingredients and avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 222 kcal
- Sodium: 150 mg
- Protein: 4 g