Cranberry Orange Breakfast Cake – Healthy Brunch Idea
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Author:Patricia Jannet
Total Time:50 minutes
Yield:8 servings 1x
Diet:Vegetarian
Description
This Cranberry Orange Breakfast Cake is a moist, citrus-infused treat made with fresh or frozen cranberries, orange zest, and Greek yogurt or sour cream. It’s quick to make and perfect for breakfast, brunch, or even dessert.
Ingredients
Scale
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
½ cup unsalted butter, softened
2 large eggs
Zest from 1 large orange
½ cup freshly squeezed orange juice
1 ½ cups fresh or frozen cranberries, halved if large
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar for 3–5 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and freshly squeezed orange juice.
Gradually fold the dry ingredients into the wet mixture, alternating with Greek yogurt. Begin and end with the dry mixture. Do not overmix.
Gently fold in the cranberries until evenly distributed.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
Use fresh orange juice and zest for the best flavor.
Do not overmix the batter to keep the cake tender.
You can substitute Greek yogurt with sour cream.
Frozen cranberries can be used without thawing.
Dust with powdered sugar or drizzle with glaze for a sweet finish.
