Description
A simple cake flavored with fresh cranberries and orange zest, suitable for breakfast.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/2 cup orange juice
- 1 cup fresh or frozen cranberries
- 1/4 cup powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, mixing until just combined. Do not overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- If using frozen cranberries, do not thaw them before adding to the batter.
- You can substitute buttermilk for orange juice for a slightly tangier flavor.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Keywords: cranberry orange cake, breakfast cake, orange zest, quick bread, holiday breakfast