Description
A bright, tender breakfast cake that combines zesty orange and tart cranberries for a perfect morning treat.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) fresh orange juice
- 2 teaspoons orange zest
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (120 ml) buttermilk
- 1 to 1 1/2 cups fresh or frozen cranberries
- 1 tablespoon flour (for dusting cranberries)
Instructions
- Cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in the orange juice and orange zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate folding the dry mixture with the buttermilk, starting and ending with the dry ingredients.
- Gently fold in the cranberries that have been tossed in flour.
- Pour the batter into a greased 9-inch Bundt pan or 8×8/9×13 pan.
- Bake at 350°F (175°C) for 35–45 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before inverting to finish cooling; glaze if desired.
Notes
For best results, use room-temperature ingredients and avoid overmixing to ensure a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg