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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake

This Cranberry Orange Breakfast Cake is a warm and comforting treat, perfect for making any morning feel special. The cake features an incredibly moist and tender crumb, thanks to Greek yogurt, and is not overly sweet, allowing the vibrant flavors of zesty orange and tart cranberries to shine through. It's a straightforward, mix-and-bake recipe that delivers impressive results every time, making it ideal for a festive brunch or a simple weekend delight.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Granulated Sugar
  • ½ cup Greek Yogurt or Sour Cream (full-fat)
  • ½ cup Unsalted Butter, softened to room temperature
  • 2 Large Eggs, at room temperature
  • Zest from 1 large orange
  • ½ cup Freshly Squeezed Orange Juice
  • 1 ½ cups Cranberries (fresh or frozen)

Equipment

  • 9x9 inch square baking pan
  • parchment paper
  • Medium bowl
  • Whisk
  • Large bowl
  • stand mixer or electric hand mixer
  • Spatula
  • Wire rack
  • toothpick

Method
 

Instructions
  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan, or line it with parchment paper, leaving an overhang on two sides to easily lift the cake out later.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. Cream Butter and Sugar: In a large bowl, using a stand mixer or an electric hand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes until the mixture becomes light in color and fluffy in texture.
  4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the orange zest until it's fragrant.
  5. Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Add about a third of the dry ingredient mixture, followed by half of the orange juice and Greek yogurt, mixing until just combined. Repeat the process, adding another third of the flour, the remaining wet ingredients, and finally the last of the flour. Do not overmix.
  6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter using a spatula.
  7. Pour and Bake: Spread the batter evenly into your prepared pan. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  8. Cool and Serve: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. This cake is wonderful served warm or at room temperature. You can dust it with powdered sugar for a simple, elegant finish.

Notes

For the best results, use room temperature ingredients (butter, eggs, Greek yogurt) to create a smooth batter and a light, fluffy cake. To prevent cranberries from sinking, toss them in a tablespoon of the flour mixture before folding them into the batter. Be careful not to overmix the batter after adding the flour, as this can result in a tough cake. The cake is perfectly baked when a toothpick inserted into the center comes out clean and the top springs back when gently pressed.