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35-Minute Cranberry Orange Breakfast Cake for Tangy Mornings

Cranberry Orange Breakfast Cake
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A moist and flavorful cake perfect for breakfast or brunch, combining the tartness of cranberries with the citrusy zing of oranges.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 cup fresh cranberries, chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, orange juice, and orange zest. Mix until well combined.
  4. Fold in the chopped cranberries.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can use frozen cranberries if fresh ones are not available. Just thaw and chop them before use.
  • For a more intense orange flavor, add an extra tablespoon of orange zest.
  • This cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/cranberry-orange-breakfast-cake-recipe/