Description
This Cranberry Orange Breakfast Cake is a delightful combination of tart cranberries and zesty orange, baked into a moist and fluffy cake perfect for a holiday brunch or a cozy morning treat. Its tender crumb is enriched with butter and sour cream, and it’s topped with coarse sugar for a crunchy finish.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup orange juice (freshly squeezed)
Dry Ingredients
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon flour (for tossing cranberries)
Produce
- 2 cups fresh or frozen cranberries
Optional
- Coarse sugar for topping
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent the cake from sticking.
- Cream the butter mixture: In a large mixing bowl, beat the softened butter, granulated sugar, and orange zest together until the mixture is light and fluffy. This step is crucial for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully incorporated, then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix wet and dry ingredients: Alternately add the dry ingredients and the sour cream and orange juice to the butter mixture, mixing gently to just combine without overmixing, which helps keep the cake tender.
- Fold in cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter for an even distribution of fruit.
- Prepare to bake: Spread the batter evenly into the prepared baking pan. If desired, sprinkle the top with coarse sugar to add a sweet crunchy texture.
- Bake the cake: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Allow the cake to cool slightly before slicing into 9 pieces. Serve warm with coffee or tea for a perfect breakfast treat.
Notes
- If using frozen cranberries, add them directly to the batter without thawing to avoid extra moisture.
- This cake is delicious served warm alongside coffee or tea, making it ideal for holiday brunches or weekend breakfasts.
- You can substitute sour cream with Greek yogurt for a tangier flavor or lighter texture.
- Coarse sugar topping is optional but adds a pleasant crunch and sparkle to the finished cake.
