Description
This Cranberry Orange Breakfast Cake combines fresh cranberries and oranges for a delightful, tangy start to your day.
Ingredients
Scale
- 2 cups All-Purpose Flour (Whole wheat can be used for a healthier twist.)
- 1 cup Fresh Cranberries (Can be substituted with dried cranberries if fresh aren’t available.)
- 2 Oranges zest and juice (Using freshly squeezed juice enhances the flavor profile.)
- 1 cup Sugar (Brown sugar can add a hint of molasses flavor.)
- 1 cup Powdered Sugar (Dust over the cooled cake for a touch of sweetness.)
- 1 tablespoon Orange Zest (Can be omitted for a simpler presentation.)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine all-purpose flour, sugar, and a pinch of salt. Whisk until well-blended.
- Gently fold in the fresh cranberries and orange zest.
- In a separate bowl, whisk together the freshly squeezed orange juice and any other wet ingredients until smooth.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
- Pour the batter into a greased 9-inch round pan and bake for 30-35 minutes.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar and extra orange zest.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Cranberry Orange Breakfast Cake, breakfast, cake, cranberries, oranges