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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe for a Bright Morning Treat

This Cranberry Orange Breakfast Cake Recipe is a delightful, easy-to-make treat that brightens your morning with zesty citrus and sweet cranberries.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Forms the cake's structure.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • 0.5 teaspoon Salt Enhances sweetness.
  • 0.5 cup Unsweetened Applesauce Keeps the cake moist; can replace eggs.
  • 0.5 cup Fresh Orange Juice Use fresh for the best flavor.
  • 1 tablespoon Orange Zest Zest before juicing.
  • 1 cup Cranberries Fresh or frozen both work beautifully.
For the Glaze
  • 1 cup Powdered Sugar Can substitute with a sugar alternative.
  • 2 tablespoons Fresh Orange Juice Don’t skip this for the best flavor.

Equipment

  • Mixing Bowls
  • whisk
  • spatula
  • baking pan
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, combine the unsweetened applesauce, fresh orange juice, and orange zest then whisk until smooth.
  4. Gradually pour the wet ingredients into the bowl of dry ingredients and fold together gently.
  5. Fold in the cranberries gently until evenly distributed.
  6. Pour the batter into your prepared baking pan and smooth the top.
  7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack.
  9. Whisk together the powdered sugar and fresh orange juice until smooth.
  10. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 200mgPotassium: 120mgFiber: 1gSugar: 12gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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