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Cranberry Orange Breakfast Cake

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A tender, citrus-scented cake studded with fresh cranberries, perfect for breakfast or brunch.

Ingredients

Scale
  • 1 cup fresh cranberries (rinsed and picked over)
  • 1 orange — zest plus about 2–3 tablespoons juice
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2% recommended)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Cream 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 zest and juice, and add the vanilla. Mix until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Alternate adding the dry ingredients and milk into the butter mixture.
  7. Fold in the cranberries tossed with a tablespoon of flour.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30-35 minutes, until golden and a toothpick comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.

Notes

For extra tenderness, substitute 1/4 cup of the flour with cake flour. Can be made dairy-free or vegan with substitutions.

Nutrition

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