Hey there, baking buddy! If you’re ready to elevate your breakfast game, then get your mixing bowls ready because I’ve got a recipe that you won’t want to miss: Cranberry Orange Breakfast Cake. Imagine waking up to the delightful aroma of fresh cranberries and zesty oranges filling your home. This cake is soft, sweet, and just the right amount of tart, making it perfect for breakfast or any time you crave something delicious. Whether you’re serving it to guests or treating yourself, this Cranberry Orange Breakfast Cake is sure to impress!
Why You’ll Love This Cranberry Orange Breakfast Cake
First, let’s talk about what makes this breakfast cake so special. The combination of tart cranberries and bright orange juice creates a symphony of flavors that awakens your senses. Not only does it taste incredible, but it also adds a pop of color to your breakfast table. The chewy cranberries complement the fluffy cake and the hint of citrus adds a refreshing touch.
Plus, it’s a great way to use fresh cranberries, especially during the holiday season or when they’re in abundance at the market. This recipe is straightforward, making it accessible to both novice and experienced bakers alike. It’s ideal for lazy Sunday brunches or quick weekday breakfasts, you’ll find yourself coming back to this recipe time and again.
Step-by-Step: Making Cranberry Orange Breakfast Cake
Ready to start baking? Let’s dive into the step-by-step process of creating this delicious breakfast cake. Gather your ingredients and let’s get started!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh cranberries, chopped
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Don’t forget to grease a 9-inch round cake pan!
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3 to 5 minutes.
- Add Eggs and Flavor: Beat in the eggs one at a time. As you do this, stir in the orange juice, orange zest, and vanilla extract. The mixture should become nice and smooth.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, mixing until just combined, don’t overmix!
- Fold in Cranberries: Carefully fold in the chopped cranberries. This is where the magic happens, as the cranberries will be scattered throughout the cake.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake to Perfection: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Transfer: Allow the cake to cool for several minutes in the pan before transferring it to a wire rack to cool completely. The tantalizing smell will drive you wild during this stage!
Best Ways to Serve Cranberry Orange Breakfast Cake
Now that your Cranberry Orange Breakfast Cake is baked and cooled, it’s time to serve this beauty! Slice it into generous portions, and don’t forget the toppings. A light dusting of powdered sugar adds a touch of elegance, while a dollop of whipped cream or a spread of cream cheese takes it to the next level. You could even drizzle a little more orange juice mixed with powdered sugar for a simple glaze. This cake pairs perfectly with a hot cup of coffee or tea, making it an ideal treat for breakfast or brunch with friends.
Storage Tips for Cranberry Orange Breakfast Cake
You might have leftovers (if you’re lucky!), so here’s how to store your Cranberry Orange Breakfast Cake. Allow it to cool completely before wrapping it in plastic wrap or placing it in an airtight container. Store it at room temperature for up to three days. You can also refrigerate it to keep it fresh for up to a week. If you want to save it for later, consider freezing individual slices. Just wrap them well and store them in a freezer-safe container for up to three months. When you’re ready to enjoy, just let them thaw in the fridge overnight.
Tips for Perfect Cranberry Orange Breakfast Cake
Ready to enhance your baking experience? Here are my expert tips for perfecting your Cranberry Orange Breakfast Cake:
- Use Fresh Cranberries: If you can, opt for fresh cranberries. They provide the best flavor and texture. If you only have frozen cranberries, make sure to thaw and drain them well before using.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature; this helps them blend more easily into your batter.
- Zest the Orange Correctly: When zesting the orange, try to only take the outermost layer of the peel. The white pith can add a bitter flavor.
- Don’t Overmix: Be gentle when mixing your batter. Overmixing can lead to a denser cake, which is not what we want here!
Delicious Variations of Cranberry Orange Breakfast Cake
Once you’ve mastered the classic version of this breakfast cake, why not try some variations? Here are a few easy ways to mix things up:
- Add Nuts: Chopped walnuts or pecans add a delightful crunch and nutty flavor that pairs beautifully with cranberries and oranges. Just fold them in along with the cranberries.
- Spice It Up: For an extra layer of flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. This seasonal touch enhances the overall taste and aroma.
- Chocolate Lovers: Swirl in semi-sweet chocolate chips for a decadent treat that combines fruity tang with sweet chocolate. Your breakfast cake will never be the same!
FAQs
1. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it in an airtight container after it cools completely, and it will be just as delicious the next day.
2. Can I substitute the all-purpose flour?
Yes, you can use gluten-free all-purpose flour for a gluten-free version. Make sure it is a 1:1 substitute for the best results.
3. What can I use instead of fresh cranberries?
If fresh cranberries aren’t available, you can substitute with dried cranberries for a sweeter flavor. Keep in mind that you may want to reduce the sugar slightly to balance the sweetness.
Ready to get baking? Grab those ingredients and make your kitchen smell amazing with this Cranberry Orange Breakfast Cake. Happy baking!
Print
Cranberry Orange Breakfast Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful breakfast cake made with fresh cranberries and zesty orange juice, perfect for elevating your morning routine.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh cranberries, chopped
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Beat in the eggs one at a time, then stir in the orange juice, orange zest, and vanilla extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the creamed mixture, mixing until just combined.
- Fold in the chopped cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for several minutes in the pan before transferring it to a wire rack to cool completely.
Notes
Best served with a dusting of powdered sugar or a dollop of whipped cream. Can also be drizzled with a simple orange glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg