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–+ servings
Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake: Your Morning Flavor Boost

This Cranberry Orange Breakfast Cake combines tart cranberries and zesty orange, creating a moist and fluffy treat perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-purpose flour Can substitute with a gluten-free flour blend.
  • 1 cup Granulated sugar Coconut sugar can be used as a lower-glycemic alternative.
  • 1 teaspoon Baking soda Ensure it's fresh for optimal leavening.
  • 2 teaspoons Baking powder Check the expiration date.
  • 1/2 teaspoon Salt Use sea salt for enhanced flavor.
For the Wet Mixture
  • 1 cup Whole milk Almond milk works for a dairy-free alternative.
  • 1/2 cup Unsalted butter Coconut oil can be used for a dairy-free version.
  • 2 large Eggs Use aquafaba as a vegan substitute.
  • 1 tablespoon Grated orange zest Lemon zest can be swapped for a different flavor.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for the best results.
For the Toppings
  • 1 cup Fresh cranberries Frozen cranberries can be used without thawing.
  • 1/2 cup Chopped walnuts or pecans Optional; use sunflower seeds for a nut-free version.

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9x13-inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
  3. In another bowl, combine whole milk, melted unsalted butter, eggs, grated orange zest, and vanilla extract.
  4. Fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
  5. Add fresh cranberries and chopped nuts, then fold them into the batter.
  6. Transfer the batter to the prepared baking pan and spread it evenly.
  7. Bake in the preheated oven for 40-45 minutes until golden brown.
  8. Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack.
  9. Cool completely, then slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

Ensure all wet ingredients are at room temperature for a smoother batter. Use a gentle folding technique to maintain the cake's fluffiness.

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