Description
A moist and tender breakfast cake bursting with fresh cranberries and bright orange flavor, perfect for mornings or holiday gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh cranberries
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan or line it with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, orange juice, orange zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the cranberries.
- Spread the batter evenly into the prepared pan.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Notes
- Frozen cranberries may be used without thawing.
- For extra sweetness, sprinkle coarse sugar on top before baking.
- Replace sour cream with Greek yogurt if preferred.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American