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–+ servings

Fluffy Cranberry Orange Breakfast Cake

A delightful cake that combines the sweet and tangy flavors of cranberries and oranges, perfect for breakfast or brunch.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour This forms the base of your cake, giving it structure.
  • 1 cup granulated sugar This adds sweetness and helps with the cake's fluffiness.
  • 1 tablespoon baking powder This is the leavening agent that makes the cake rise.
  • 1/2 teaspoon salt A pinch of salt enhances the flavors in the cake.
  • 1/2 cup unsalted butter, softened Butter adds richness and moisture to the cake.
  • 1 cup milk Milk keeps the cake moist and contributes to its fluffy texture.
  • 2 large eggs Eggs provide structure and help bind the ingredients together.
  • 1 teaspoon vanilla extract This adds a lovely aroma and flavor to the cake.
  • 1 cup fresh or frozen cranberries, halved These provide a tart burst of flavor.
  • 1 zest orange The zest adds a bright, citrusy flavor that complements the cranberries.
  • 1 juice orange Fresh orange juice enhances the cake's moisture and flavor.

Equipment

  • 9x13-inch Baking Pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. Add the wet ingredients: butter, milk, eggs, vanilla extract, orange zest, and orange juice. Mix until just combined.
  4. Gently fold in the cranberries.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes. Check for doneness with a toothpick.
  6. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Calories: 210kcalProtein: 3gSodium: 150mg

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