Description
Cranberry Orange Breakfast Cake is moist, fluffy, and bursting with fresh cranberries and vibrant orange zest. This bright, citrusy morning cake strikes the perfect balance of sweet and tart.
Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 1½ cups (190g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups fresh or frozen cranberries (do not thaw if frozen)
- Optional Orange Glaze: ½ cup powdered sugar
- 1–2 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in sour cream, orange juice, and orange zest until smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into wet mixture until just combined.
- Gently fold in cranberries. Pour batter into prepared pan and smooth top.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely. Mix powdered sugar with orange juice and drizzle over cake if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Cranberry Orange Breakfast Cake