Description
A moist and flavorful cranberry orange breakfast cake bursting with fresh cranberries and zesty orange flavor. Perfect for holiday mornings or a delightful brunch treat, this cake combines a tender crumb with a subtle sweetness topped with crunchy turbinado sugar for added texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/2 cup sour cream or plain yogurt
Additional Ingredients
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This creates a tender texture in the cake.
- Add eggs and flavorings: Beat in the eggs one at a time to the butter and sugar mixture, fully incorporating each before adding the next. Stir in the vanilla extract and orange zest for aromatic flavor.
- Incorporate liquids: Mix in the orange juice and sour cream (or plain yogurt) until the batter is smooth, which adds moisture and a slight tang.
- Combine wet and dry ingredients: Gradually fold the dry flour mixture into the wet ingredients just until combined. Avoid overmixing to keep the cake tender and to prevent toughness.
- Fold in cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter.
- Transfer batter and add topping: Spread the batter evenly in the prepared pan. If desired, sprinkle the top with turbinado sugar for a crunchy, sweet finish.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- This cake can be baked in a round springform pan for a more traditional appearance.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- For added sweetness, drizzle with a light orange glaze made from powdered sugar and fresh orange juice.
