Description
A moist and flavorful Cranberry Orange Breakfast Cake perfect for a delightful morning treat. Tangy cranberries and bright orange combine in this easy-to-make cake.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries
- 1 orange, zested and juiced
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries and orange zest.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more orange juice if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the orange glaze over the top.
- Slice and serve.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cranberry orange cake, breakfast cake, orange glaze, baking, easy recipe, brunch, cake recipe
