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Before diving into the preparation of this delightful breakfast cake, it’s essential to understand the role of each ingredient. The right combination can make all the difference in achieving that perfect balance of flavor and texture.

Cranberry & Orange Buttermilk Breakfast Cake |

Start your day with the delightful Cranberry & Orange Buttermilk Breakfast Cake, a perfect blend of tart cranberries and sweet oranges. This moist and flavorful cake is a fantastic centerpiece for brunch or cozy breakfast gatherings. With the uplifting aroma wafting through your kitchen, each bite promises a refreshing twist on morning treats. Simple to prepare, it combines light buttermilk for tenderness and zesty citrus for brightness, making it an enjoyable indulgence for any occasion.
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk, room temperature

2 large eggs

Zest of 1 large orange

1 tablespoon fresh orange juice

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)

1/4 cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

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

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.

        Add Eggs and Flavorings: Add the eggs, one at a time, mixing well after each addition. Then, mix in the orange zest, orange juice, and vanilla extract until well combined.

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

            Fold in Cranberries and Nuts: Gently fold in the cranberries and nuts (if using) into the batter until evenly distributed.

              Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

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

                  Serve: Once cooled, dust with powdered sugar (if desired) before slicing. Serve warm or at room temperature, perfect for breakfast or brunch!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10 slices