Introduction
Welcome to a delightful start to your day with this Cranberry Orange Breakfast Cake. This cake strikes the perfect balance between tart and sweet, making it an ideal morning treat. With the vibrant flavors of cranberries and a hint of citrusy orange, each bite is a burst of sunshine. It’s soft, moist, and just sweet enough to bring a smile to your face—perfect for breakfast, brunch, or a delightful snack anytime!
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 milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- Zest of 1 orange
- Juice of 1 orange
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 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 your cake comes out perfectly.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the softened butter to the dry ingredients and mix until the texture is crumbly, resembling coarse sand.
- In another bowl, beat the eggs, milk, vanilla extract, orange zest, and orange juice together until the mixture is well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined; do not overmix!
- Carefully fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes or Tips
For an extra touch of flavor, you can sprinkle some additional orange zest on top of the cake before baking. If you prefer a sweeter cake, feel free to add a bit more sugar to the batter. Enjoy it warm or at room temperature; it also tastes fantastic with a dollop of whipped cream or a drizzle of glaze!
Cooking Techniques
This breakfast cake is a wonderful introduction to baking with fresh fruit. The method of creaming butter and sugar not only helps incorporate air into the batter, leading to a fluffier cake, but also enhances the flavor base for your sweet treat. Remember to gently fold in the cranberries; this keeps them intact and gives the cake delightful pockets of tartness in every bite.
FAQ
Can I use frozen cranberries? Yes! Frozen cranberries work beautifully in this recipe. Just be sure to chop them before adding them into the batter. There’s no need to thaw them first.
How should I store leftover cake? Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months—just be sure to wrap it well!
Conclusion
This Cranberry Orange Breakfast Cake is sure to become a favorite in your household. Its vibrant flavors and simple preparation make it a go-to recipe for any occasion. So gather your ingredients, preheat that oven, and treat yourself and your loved ones to a slice of this sunshine-filled cake. Enjoy every delectable bite!