Cranberry Orange Breakfast Cake

A delightful blend of tart cranberries and bright orange flavor, perfect for breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Calories: 250

2 cups all-purpose flour Use this as the base for your cake’s structure.
1.5 teaspoons baking powder Ensures the cake rises to perfection.
0.5 teaspoons baking soda Works alongside the baking powder for optimal fluffiness.
0.25 teaspoons salt Balances the sweetness of the cake.
1 cup granulated sugar Adds sweetness and helps with browning.
0.5 cups Greek yogurt or sour cream Keeps the cake moist and flavorful.
0.5 cups unsalted butter (softened) Adds richness and depth of flavor.
2 large eggs Binds ingredients together while contributing to texture.
1 large orange (zest) Infuses a fresh, citrusy aroma throughout the cake.
0.5 cups freshly squeezed orange juice Enhances the orange flavor and moisture content.
1.5 cups fresh or frozen cranberries Provides bursts of tartness in every bite.

Prepare your ingredients and tools in advance for a smooth baking experience.
Combine all dry ingredients in one bowl and wet ingredients in another, then mix together.
Pour the batter into a prepared baking pan and bake at 350°F (175°C) for 30-35 minutes.
Check for doneness by inserting a toothpick in the center; it should come out clean.
Let the cake cool before serving.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Let us know how it was!