Introduction
Brighten your morning with this delightful Cranberry Orange Breakfast Cake! This enchanting dish perfectly combines the tartness of juicy cranberries with the zesty notes of fresh orange, creating a burst of flavor in every bite. Whether you’re sharing it with family or enjoying it solo with a steaming cup of coffee, this cake is sure to become a beloved breakfast favorite. Its beautiful golden crust and fluffy interior make it a feast for both the eyes and the palate.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure easy removal after baking.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until everything is well combined. This dry mixture forms the base of our delicious cake.
- In another bowl, cream together the softened butter until it’s nice and smooth. Add in the eggs, one at a time, beating well after each addition until the mixture is fluffy and light.
- Pour in the whole milk, and add the grated orange zest and vanilla extract. Mix until everything is fully blended and the batter is silky.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the cranberries, ensuring that they are evenly distributed throughout the batter without breaking them apart.
- Pour the batter into the prepared baking pan, using a spatula to spread it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and fragrant.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps retain its deliciously moist texture!
Notes or Tips
For an extra zing, try adding a drizzle of orange glaze over the cooled cake. Just mix powdered sugar with a bit of fresh orange juice until you reach your desired consistency. If you’re using frozen cranberries, there’s no need to thaw them; just fold them in directly from the freezer for a delightful surprise as they burst open while baking!
Cooking Techniques
When creaming the butter and sugar, make sure your butter is at room temperature. This allows for proper aeration, resulting in a lighter cake. Folding in the cranberries gently is also crucial to keep them intact, providing those lovely bursts of tartness when you slice into the cake.
FAQ
Can I make this cake ahead of time?
Yes! This cake keeps well for several days stored in an airtight container. It also freezes beautifully; just wrap slices in plastic wrap and then aluminum foil to prevent freezer burn.
What can I substitute for fresh cranberries?
You can use dried cranberries for a different texture and sweetness, but keep in mind they won’t provide the same tart burst as fresh or frozen ones.
Conclusion
This Cranberry Orange Breakfast Cake is not only a wonderful way to kick start your day but also a delightful treat for brunch gatherings. Bursting with flavor and incredibly simple to whip up, it’s a cake that’s sure to leave everyone asking for seconds. Enjoy this sweet start to your morning and relish the smiles it brings to the breakfast table!