Quick way to grow 5 Cranberry Orange Breakfast Cake
This quick and easy recipe yields a delicious Cranberry Orange Breakfast Cake, perfect for a cozy morning or a delightful brunch. The bright flavors of cranberry and orange combine in a moist, tender cake that's sure to please.
Equipment
- 9-inch round baking pan
- large bowl
- medium bowl
- whisk
- wooden skewer
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2/3 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon orange zest
- 1 cup dried cranberries
Glaze
- 1 cup confectioners' sugar
- 2-3 tablespoons orange juice or as needed
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, beat the egg, then mix in the milk, vegetable oil, and orange zest until well combined.
Baking
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the dried cranberries.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Glaze and Serve
- While the cake cools, whisk together the confectioners' sugar and orange juice in a small bowl until smooth.
- Once the cake is completely cool, drizzle the glaze over the top, then slice and serve.
Notes
For an extra burst of flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients. If you don't have fresh oranges, bottled orange juice works just as well for the glaze. Ensure the cake is completely cool before glazing to prevent the glaze from melting and becoming runny.