Description
A Soft and Tangy Breakfast Cake with Fresh Cranberries and a Hint of Orange – Perfect for Holiday Mornings
Ingredients
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup freshly squeezed orange juice
Zest of 1 orange
1/2 cup milk or buttermilk
1 1/2 cups fresh or frozen cranberries
For the orange glaze:
1 cup powdered sugar
2–3 tablespoons freshly squeezed orange juice
Orange zest (for garnish)
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, orange juice, and orange zest.
Add the dry ingredients and milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.
Fold in the cranberries: Gently fold in the cranberries, making sure they are evenly distributed throughout the batter.
Bake the cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cake and garnish with extra orange zest.
Serve: Slice the Cranberry Mimosa Breakfast Cake into squares and enjoy it with your morning coffee or tea.