Cranberry Orange Breakfast Cake for a Festive Morning Treat

Delightful Cranberry Orange Breakfast Cake combines tart cranberries and zesty orange for a perfect festive morning treat.

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Prep Time 10

Cook Time 50

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Batter

2 cups All-Purpose Flour Can substitute with whole wheat flour for denser texture.
1 cup Granulated Sugar Adjust to taste.
2 teaspoons Baking Powder
1 teaspoon Baking Soda
0.5 teaspoon Salt
1 cup Buttermilk Can substitute with milk mixed with lemon juice.
2 large Eggs
0.5 cup Unsalted Butter Can be replaced with melted vegetable oil.
1.5 cups Cranberries Fresh or frozen.
1 tablespoon Orange Zest Can substitute with lemon zest for variation.

Equipment

9-inch round cake pan
mixing bowls
Whisk
Spatula

Method

Steps

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix buttermilk, melted butter, eggs, and orange zest until blended.
Gradually combine wet ingredients with dry ingredients while stirring gently; avoid overmixing.
Fold cranberries into the batter until evenly distributed.
Pour batter into the prepared pan and tap lightly to remove air bubbles.
Bake for approximately 50 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Serve warm with powdered sugar or orange glaze. Pairs well with coffee or tea.

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