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–+ servings
Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake for a Bright Morning Treat

This Cranberry Orange Breakfast Cake offers a delightful balance of sweetness and zest, transforming breakfast into a magical experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Can use gluten-free flour as a substitute.
  • 1 cup Granulated Sugar Reduce if you prefer less sweetness.
  • 2 teaspoons Baking Powder Don't skip for a fluffy finish!
  • 1 pinch Salt Enhances the flavor.
  • 0.5 cups Unsalted Butter Can swap with coconut oil for a dairy-free option.
  • 2 large Eggs Can replace with flax eggs for a vegan version.
  • 1 tablespoon Fresh Orange Zest Don't skip for that bright morning boost!
  • 0.5 cups Fresh Orange Juice
  • 1 cup Fresh Cranberries Frozen cranberries work too, just thaw them first.
For the Topping
  • 1 cup Powdered Sugar Perfect for dusting on top.
  • Orange Slices Optional garnish.

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and a pinch of salt until well combined.
  3. Beat ½ cup of unsalted butter until creamy, then gradually add the sugar mixture and beat for about 3-4 minutes until light and fluffy.
  4. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of fresh orange zest.
  5. Pour in ½ cup of fresh orange juice, mixing gently until fully combined.
  6. Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined.
  7. Gently fold in 1 cup of fresh cranberries.
  8. Pour the batter into your prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then gently invert onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

For best results, use fresh ingredients and avoid overmixing.

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