Description
A moist, fluffy breakfast cake bursting with fresh cranberries and bright orange flavor, perfect for mornings, holidays, or an afternoon treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tbsp orange zest
- 1/2 cup orange juice
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh or frozen cranberries
- 2 tbsp flour (for tossing cranberries)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well. Stir in orange zest, orange juice, and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Add dry ingredients to the wet mixture and stir until just combined.
- Toss cranberries with 2 tablespoons of flour, then fold them gently into the batter.
- Spread batter evenly in the prepared pan.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing. Dust with powdered sugar if desired.
Notes
- Frozen cranberries can be added directly without thawing.
- Add a crumble topping for extra texture.
- Use blood orange for deeper citrus flavor.
- Perfect for holiday breakfasts or brunch.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American