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Cranberry Orange Breakfast Cake
Serves 8 |
Bright in flavor with a nice sweetness.
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Ingredients:
| 2 cups flour |
| 1/4 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1 1/2 teaspoons baking powder |
| 1/2 cup unsalted butter, softened |
| 2 large eggs |
| 1 cup sugar |
| 1/2 cup orange juice |
| 2 tablespoons orange zest |
| 1/2 cup plain Greek yogurt |
| 1 1/2 cups cranberries, fresh or frozen |
Directions:
- Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
- Whisk together the flour, salt, baking soda, and baking powder in a mixing bowl. Set aside.
- In a separate large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add one egg to the butter mixture, mixing well. Repeat the process with the second egg. Stir in the orange juice and orange zest.
- Fold the flour mixture into the butter mixture. Stir in the Greek yogurt. And fold in the cranberries into the batter.
- Pour the batter into the baking dish. Place into the oven and bake for 35-40 minutes.
- Remove from the oven and let cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. Slice into 8 pieces and enjoy.
| Main Ingredient: | Cranberry, Orange |
| Cooking Method: | Bake |
| Course: | Breakfast, brunch |
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