Introduction
Welcome to the delightful world of breakfast baking! This Cranberry Orange Breakfast Cake is a perfect way to start your day—a deliciously moist cake bursting with the vibrant flavors of fresh cranberries and zesty oranges. The combination of sweet and tart creates a symphony of taste that will leave your mornings feeling special. Ideal for cozy gatherings or a simple family brunch, this cake is sure to become a favorite in your home. Let’s get started on this bright and cheerful recipe!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 orange
- 1 cup fresh cranberries, chopped
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon orange juice (for glaze)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure your cake releases beautifully.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside—it’s the foundation of our cake!
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is crucial for achieving a tender crumb.
- Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the fragrant vanilla extract, this will add a lovely depth of flavor!
- Now, mix in the buttermilk and the bright orange zest until fully combined. Your kitchen will smell heavenly at this point!
- Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be gentle to keep the cake light!
- Carefully fold in the chopped cranberries, distributing them evenly throughout the batter.
- Pour the batter into your prepared cake pan, spreading it out evenly to ensure it bakes perfectly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it, as ovens can vary!
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, whip up a simple glaze by mixing the powdered sugar with orange juice until smooth. Drizzle it over the cooled cake for a lovely sweet finish.
Notes or Tips
To enhance the orange flavor even more, consider adding a bit of orange zest to the glaze. For those who love a nutty crunch, feel free to fold in some chopped walnuts or pecans with the cranberries. And if you can’t find fresh cranberries, dried ones also work in a pinch—they will give a different texture but still add a nice touch of sweetness.
Cooking Techniques
This recipe showcases basic baking techniques that are great for beginners and seasoned bakers alike. The key steps include creaming the butter and sugar to aerate the mixture and folding in delicate ingredients like cranberries to maintain the cake’s lightness. Keep your ingredients at room temperature for the best mixing results, and always check your cakes a few minutes before the suggested baking time to avoid over-baking.
FAQ
Can I make this cake ahead of time?
Absolutely! This cake keeps well for a few days at room temperature. Just be sure to store it in an airtight container to maintain its moisture.
Can I freeze the cake?
Yes, you can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the fridge before serving.
Conclusion
This Cranberry Orange Breakfast Cake is not just a treat for your taste buds but also a feast for the senses. Its warm, citrusy aroma and beautiful presentation make it an excellent choice for any breakfast table or brunch gathering. So, roll up your sleeves and bring some joy to your mornings with this delightful recipe that celebrates the vibrant flavors of cranberry and orange!