Cranberry Orange Breakfast Cake
This Cranberry Orange Breakfast Cake shines because the tart brightness of cranberries meets the sunny lift of citrus.
Equipment
- Mixing Bowl
- Baking pan
- Whisk
- Oven
Ingredients
Ingredients
- 250 g All-purpose flour
- 200 g Sugar
- 10 g Baking powder
- 1 g Salt
- 2 pcs Eggs
- 240 ml Sour cream or dairy-free alternative
- 125 g Butter melted
- 50 g Fresh cranberries or frozen, thawed
- 1 pcs Orange juice and zest
- 5 ml Vanilla extract optional
- 50 g Nuts optional, chopped
Instructions
- Preheat your oven to 180°C and prepare a baking pan with parchment or nonstick spray.
- In one bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, sour cream, melted butter, orange juice, zest, and vanilla until combined.
- Gently fold the dry ingredients into the wet until just combined, then fold in the cranberries and nuts.
- Spread the batter evenly in the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before slicing for neat pieces.
Notes
Tip: Avoid overmixing the batter once the wet and dry ingredients come together for a tender cake.