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Breakfast is often hailed as the most important meal of the day, a chance to set the tone for the hours ahead with nourishment and flavor. Among the many delightful options available, breakfast cakes have carved out a special niche, offering a unique blend of sweetness and heartiness that can brighten any morning. These baked treats are not only easy to prepare but also adaptable for various occasions, making them a perfect choice for family breakfasts, brunches with friends, or even as a delightful snack throughout the day.

Cranberry and Orange Buttermilk Breakfast Cake

Start your mornings off right with this delightful Cranberry Orange Buttermilk Breakfast Cake. Combining the tartness of fresh cranberries with the zesty flavor of oranges, this easy-to-make cake is perfect for family breakfasts or brunches with friends. Enjoy its moist, fluffy texture, enhanced by buttermilk and topped with a light dusting of powdered sugar. Whether served warm or at room temperature, it’s a versatile treat that everyone will love!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Zest of 1 large orange

½ cup unsalted butter, softened

2 large eggs

1 cup buttermilk

1 teaspoon pure vanilla extract

1 ½ cups fresh cranberries (or frozen, if out of season)

¼ cup chopped walnuts (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 for easy removal.

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

      Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter until creamy. Gradually add the granulated sugar, continuing to mix until the mixture is fluffy and light in color (about 2-3 minutes).

        Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until smooth.

          Incorporate Buttermilk: Alternate adding the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined; be careful not to overmix. The batter should be thick and slightly lumpy.

            Fold in Cranberries and Walnuts: Gently fold in the cranberries and walnuts, if using, until evenly distributed in the batter.

              Pour and Spread Batter: Pour the batter into the prepared cake pan and spread it evenly with a spatula.

                Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                    Serve: Dust with powdered sugar before slicing and serving. Enjoy your cranberry orange buttermilk breakfast cake warm, at room temperature, or even toasted with a layer of butter!

                      Prep Time, Total Time, Servings: 20 minutes | 60 minutes | 8 servings