Cranberry Orange Breakfast Cake (Print-Friendly Format)
Tart cranberries and bright orange combine in a moist cake, perfect for mornings or sweet cravings.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
1.5 tsp baking powder
03 -
0.5 tsp baking soda
04 -
0.25 tsp salt
→ Sugar for Creaming
05 -
200 g granulated sugar
→ Wet Ingredients
06 -
120 g Greek yogurt or sour cream
07 -
115 g unsalted butter, softened
08 -
2 large eggs
09 -
Zest from 1 large orange
10 -
120 ml freshly squeezed orange juice
→ Fruit
11 -
150 g fresh or frozen cranberries, halved if large
# How to Make It:
01 -
Preheat oven to 175°C. Grease and flour a 23×23 cm baking dish or line with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
04 -
Beat in eggs one at a time, mixing well after each addition. Add orange zest and orange juice and mix until well combined.
05 -
Gradually fold the dry ingredients into the wet mixture, alternating with the Greek yogurt or sour cream. Begin and end with dry ingredients. Mix gently until just incorporated.
06 -
Fold in cranberries gently, ensuring even distribution throughout the batter.
07 -
Spread batter evenly into the prepared baking dish with a spatula.
08 -
Bake for 35–40 minutes, or until a toothpick inserted in the center emerges clean.
09 -
Cool in the dish for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
# Extra Tips:
01 -
For best texture, do not overmix the batter after adding dry ingredients.
02 -
Halving large cranberries ensures even distribution and prevents overly tart bites.