Cranberry Orange Breakfast Cake
This moist and flavorful breakfast cake combines tart cranberries and bright orange juice for a perfect start to your day. It's simple to make and ideal for sharing during brunch or holiday gatherings.
Ingredients
Main Ingredients
- 1 cup cranberries Use fresh or frozen cranberries.
- 1 cup orange juice Freshly squeezed is best.
- 1/2 cup sugar Reduce by a tablespoon if you prefer less sweetness.
- 1/2 cup butter, softened Use real butter for best flavor.
- 2 pieces eggs Add eggs one at a time.
- 1 1/2 cups all-purpose flour Measure correctly for best results.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in the orange juice and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool on a rack for at least 15 minutes before serving.
Notes
For variations, consider adding orange zest or substituting different fruits. The cake pairs well with coffee and can be garnished beautifully for serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 10g
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