Description
This Cranberry Orange Breakfast Cake is a moist, flavorful treat perfect for starting your day or serving at brunch. Combining tangy fresh cranberries with bright orange zest and crunchy nuts, this cake offers a delightful balance of sweet and tart with a tender crumb. Easy to prepare and baked to perfection, it’s an incredible ultimate recipe that is sure to impress family and guests.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 ½ cups fresh cranberries, chopped (or frozen)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well mixed and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, blend together the whole milk, melted unsalted butter, eggs, grated orange zest, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb texture.
- Add Cranberries and Nuts: Gently fold in the chopped fresh or frozen cranberries and the optional chopped walnuts or pecans until they are evenly dispersed throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes to set before removing.
- Transfer to Wire Rack: Carefully invert the cake from the pan onto a wire rack to cool completely, which ensures the cake’s texture is perfect and prevents sogginess.
- Slice and Serve: Once completely cool, cut the cake into squares and serve as a delicious breakfast treat or snack that combines fruity brightness and nutty crunch.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter alternatives.
- If using frozen cranberries, do not thaw before folding into the batter to prevent color bleeding.
- Feel free to swap walnuts for pecans or omit nuts if preferred or for allergy considerations.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices gently in the microwave for a warm, cozy treat.
