Cranberry Orange Breakfast Cake (Printable Format)
Moist orange cake with fresh cranberries and rich flavor, ideal for morning gatherings or cozy starts.
# Needed Ingredients:
→ Dry Ingredients (excluding sugar)
01 -
2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ For Creaming
05 -
1 cup granulated sugar
→ Wet Ingredients
06 -
1/2 cup Greek yogurt or sour cream
07 -
1/2 cup unsalted butter, softened
08 -
2 large eggs
09 -
Zest of 1 large orange
10 -
1/2 cup freshly squeezed orange juice
→ Cranberries
11 -
1 1/2 cups fresh or frozen cranberries, halved if large
# Preparation Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, beat softened butter with granulated sugar until pale and fluffy, about 3 to 5 minutes.
04 -
Add eggs one at a time, blending thoroughly after each addition. Mix in orange zest and orange juice until homogenous.
05 -
Alternately fold the dry ingredients and Greek yogurt into the creamed mixture, beginning and ending with dry ingredients. Blend just until no dry streaks remain.
06 -
Gently fold cranberries into batter until evenly distributed.
07 -
Spread batter evenly into the prepared baking dish using a spatula.
08 -
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center emerges clean.
09 -
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
# Supplementary Details:
01 -
If using frozen cranberries, do not thaw before folding into batter to prevent excess moisture.