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Cranberry Orange Breakfast Cake

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A tender, citrus-scented coffee cake studded with tart cranberries, perfect for brunch or as a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup orange juice (fresh if possible)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries
  • Zest of 1 orange

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the orange juice and vanilla extract, then mix in the orange zest.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Gently fold in the cranberries until evenly distributed.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  10. Let the cake cool briefly in the pan, then transfer to a wire rack to cool completely or serve slightly warm.

Notes

For a dairy-free version, substitute butter with a plant-based spread and use a neutral oil if preferred. Ensure to toss frozen cranberries in a tablespoon of flour to prevent sinking.

Nutrition

Find it online: https://www.simplefamilydishes.com/cranberry-orange-breakfast-cake-2/