Cranberry Orange Breakfast Cake

There’s nothing like a delicious breakfast cake to brighten up the morning! This Cranberry Orange Breakfast Cake is a must-try, with its moist crumb and perfect balance of tart cranberries and citrusy orange. Whether it’s a holiday treat or a regular morning indulgence, this breakfast cake will add a pop of color and flavor to your table. Our Cranberry Orange Breakfast Cake is the ultimate blend of tangy and sweet, making it the perfect way to start the day or enjoy with loved ones at any gathering. Ready to get baking?

Tips for the Perfect Breakfast Cake – Creating a perfectly balanced and moist cake is easier with these tips:
⇢ Choosing the Right Orange Flavor: Fresh orange zest is key for a strong citrus flavor; using freshly squeezed juice makes a big difference too.
⇢ Making It Moist: Greek yogurt and butter work together to keep the cake tender. Sour cream can also be used for an even richer texture.
⇢ Balance of Sweet and Tart: The tart cranberries add bursts of flavor that balance the cake’s sweetness perfectly.

Variations and Substitutions – This recipe is easy to adapt to your preferences. Try these ideas:
⇢ Make It Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend, and check for additional baking powder if needed.
⇢ Add Nuts or Spices: Add chopped almonds or walnuts for extra crunch. A touch of cinnamon or nutmeg can warm up the flavor profile.
⇢ Switch Up the Fruit: Substitute cranberries with blueberries or raspberries for a different twist on the classic flavor.

Serving Suggestions and Pairings – This Cranberry Orange Breakfast Cake pairs beautifully with several accompaniments:
⇢ Perfect Pairings: Enjoy with a hot cup of coffee or tea to complement the cake’s flavors.
⇢ Holiday or Special Occasion Ideas: Sprinkle powdered sugar over the top or serve with a dollop of whipped cream for an extra festive touch!

FAQ’s:
Q: Can I use frozen cranberries?
A: Yes! Frozen cranberries work well in this recipe. Just be sure to fold them in while still frozen to prevent them from bleeding into the batter.
Q: Can I add other fruits to this recipe?
A: Yes! You can experiment with other fruits like blueberries or raspberries in place of cranberries, or even mix them together for added flavor.
Q: Can I make this cake gluten-free?
A: Absolutely! Substitute all-purpose flour with a gluten-free flour blend, ensuring it has a 1:1 ratio for baking.

Ingredients:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup Greek yogurt or sour cream
½ cup unsalted butter softened
2 large eggs
Zest from 1 large orange
½ cup freshly squeezed orange juice
1 ½ cups fresh or frozen cranberries halved if large

Instructions:
Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.
Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and freshly squeezed orange juice until well combined.
Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix until just combined – do not overmix.
Fold in Cranberries: Gently fold the cranberries into the batter until evenly distributed.
Pour Batter into the Pan: Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

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