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Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a delightful breakfast cake? These cakes are not only versatile but also have the unique ability to brighten up even the dullest of mornings. Whether enjoyed with a steaming cup of coffee or a glass of freshly squeezed juice, breakfast cakes can elevate your morning routine in ways that few other dishes can. Among the myriad of breakfast cake options available, the Cranberry & Orange Buttermilk Breakfast Cake stands out as a vibrant and flavorful choice.

Cranberry and Orange Buttermilk Breakfast Cake

Start your day on a sweet note with this delightful Cranberry & Orange Buttermilk Breakfast Cake! This vibrant cake perfectly balances the tartness of cranberries with the zesty brightness of oranges, creating an irresistible morning treat. Made with buttermilk for added moisture and tenderness, it's easy to prepare and sure to impress at brunch gatherings. Serve it warm or with a drizzle of glaze for an elevated breakfast experience that everyone will love.
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

Zest of 1 large orange

2 large eggs

1 tsp vanilla extract

¾ cup buttermilk

1 ½ cups fresh or frozen cranberries (if frozen, no need to thaw)

For the Glaze:

1 cup powdered sugar

2-3 tbsp fresh orange juice

Zest of ½ orange for garnish

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 release.

    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, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the orange zest, eggs, and vanilla extract to the butter-sugar mixture, beating until well combined.

          Incorporate Buttermilk: Mix in the buttermilk gradually, ensuring everything is well combined and smooth.

            Combine Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix.

              Fold in Cranberries: Gently fold in the cranberries, distributing them evenly.

                Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

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

                    Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth. Add more juice if needed for desired consistency.

                      Glaze the Cake: Once the cake is cooled, drizzle the glaze over the top. Sprinkle with the zest of half an orange for garnish.

                        Serve: Slice the cake and serve it warm or at room temperature. It pairs perfectly with coffee or tea for a delightful breakfast or brunch.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10