Breakfast Cake with Cranberries and Orange
A simple and delicious breakfast cake packed with juicy cranberries and zesty orange, perfect for busy mornings.
Ingredients
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup orange juice (freshly squeezed) Freshly squeezed for the best flavor
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest Adds extra zesty flavor
Fruits
- 1 cup fresh or frozen cranberries Dried cranberries can be used as well
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the sugar, orange juice, oil, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the cranberries and orange zest.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let it cool in the pan for about 10 minutes before transferring to a wire rack.
- Slice and serve warm.
Notes
Store leftover cake in an airtight container at room temperature for up to three days. Can be frozen by wrapping slices in plastic wrap and foil.