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There's something inherently comforting about breakfast cakes. They effortlessly bridge the gap between breakfast and dessert, offering a sweet start to your day or a delightful treat for a midday coffee break. Breakfast cakes are not only easy to prepare but also serve as the perfect canvas for a variety of flavors. Today, we introduce you to a standout breakfast delight: the Cranberry and Orange Buttermilk Breakfast Cake. This cake beautifully embodies the essence of morning indulgence, boasting a harmonious balance of tangy cranberries and the bright zest of fresh oranges.

Cranberry and Orange Buttermilk Breakfast Cake

Start your day with a slice of joy by making this Cranberry and Orange Buttermilk Breakfast Cake. This delightful treat combines the tartness of fresh cranberries with the zesty brightness of orange, resulting in a perfectly balanced flavor. The use of buttermilk gives the cake a tender crumb and moist texture, making it an ideal choice for breakfast or a coffee break. Easy to prepare and visually appealing, this cake is perfect for any occasion!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 medium orange

1 teaspoon pure vanilla extract

1 cup buttermilk (room temperature)

1 ½ cups fresh cranberries (or frozen, thawed and drained)

½ cup orange juice (freshly squeezed)

1 tablespoon brown sugar (for topping)

Optional: powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Mix in the orange zest and vanilla extract.

          Incorporate Buttermilk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.

            Fold in Cranberries and Orange Juice: Gently fold in the fresh cranberries and the orange juice using a spatula until evenly distributed throughout the batter.

              Transfer to Cake Pan: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the brown sugar on top for a delightful caramelized crust.

                Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.

                  Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer to a wire rack to cool completely.

                    Serve: Once the cake is cool, dust with powdered sugar if desired, slice, and serve. This cake is delightful on its own or paired with a dollop of whipped cream or a scoop of yogurt.

                      Prep Time, Total Time, Servings: 15 mins | 60 mins | 8 servings