Ingredients
Scale
To whip up this cranberry orange breakfast cake, gather the following ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup fresh cranberries (or frozen, if unavailable)
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1 teaspoon vanilla extract
These ingredients are typically easy to find in your local grocery store. I often keep cranberries and oranges on hand, especially during the winter months, to make this cake whenever the craving strikes!
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cream softened butter in another bowl, then add eggs one at a time, followed by orange juice, zest, and vanilla.
- Combine dry ingredients with wet ingredients, mixing until just combined.
- Fold in cranberries gently.
- Pour batter into the pan and bake for 45-50 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For best flavor, use freshly squeezed orange juice.
- Can be served with a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg