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–+ servings

Cranberry Orange Breakfast Cake

Ania
This is a delicious cranberry orange cake that is perfect for breakfast! It’s got tangy cranberry and loads of orange and vanilla flavours exploding in every bite.
5 from 2 votes

Ingredients
 
 

  • 1/2 cup butter softened
  • 1 cup white sugar + 1 tbsp for topping
  • 1 tbsp orange zest one large or two small oranges
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tbsp vanilla
  • 1/2 cup yogurt or kefir or buttermilk*
  • 1/4 cup orange juice freshly squeezed preferably
  • 2 cups all-purpose flour + 1 tbsp for dusting
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 2 cups fresh cranberries or frozen

Instructions
 

  • Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.
  • In a medium sized bowl, add in flour, baking powder, baking soda, cinnamon, and salt. Stir to combine and set aside.
    2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp cinnamon, 1 tsp salt
  • In a large bowl, add softened butter, white sugar, and orange zest. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
    1/2 cup butter, 1 cup white sugar, 1 tbsp orange zest
  • Add in the egg, egg yolk, vanilla, yogurt, and orange juice. Continue mixing on medium speed until smooth.
    1 egg, 1 egg yolk, 1 tbsp vanilla, 1/2 cup yogurt, 1/4 cup orange juice
  • Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!
  • Gently toss the fresh cranberries in 1-2 tbsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times. If using frozen, add directly frozen into the bowl.
    2 cups fresh cranberries
  • Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top.
  • Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!
  • This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.

Notes

Buttermilk* To make 1/2 cup of buttermilk, stir 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.