Recipe Background
Nothing like a pop of tartness to get a great day started! Easter Cranberry Breakfast Cake is a sweet addition to your breakfast spread. Tart cranberries find a home in this moist, orange-infused cake and the combination is divine! Let Easter Cranberry Breakfast Cake brighten your day and get you on to the celebration. It's a beautiful way to begin the day!
Nothing like a pop of tartness to get a great day started! Easter Cranberry Breakfast Cake is a sweet addition to your breakfast spread. Tart cranberries find a home in this moist, orange-infused cake and the combination is divine! Let Easter Cranberry Breakfast Cake brighten your day and get you on to the celebration. It's a beautiful way to begin the day!
Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar divided
- 2 tablespoons orange zest finely grated, divided
- 2 large eggs plus 2 large egg yolks
- 4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup orange juice freshly squeezed
- 1/2 cup plain Greek yogurt
- 1/2 cup brut prosecco
- 3 cups fresh or frozen cranberries divided
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray and line it with parchment paper, leaving a 2-inch overhang on both of the long sides. Coat the parchment paper with the cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and 1 1/2 cups of the granulated sugar and beat on medium-high speed, scraping down the sides of the bowl, as needed, until it is light and fluffy, about 5 minutes.
- Reduce the mixer speed to medium-low. Add 1 tablespoon of the orange zest to the butter-sugar mixture and beat until it is just combined.
- Add the whole eggs and the egg yolks, 1 at a time, to the butter mixture and beat after each addition, until just combined.
- In a medium bowl, add the cake flour, the baking powder, the salt, and the baking soda and whisk to combine.
- Add 1/2 of the flour mixture to the batter mixture and beat on medium speed until it is just combined.
- With the mixer running on medium speed, add the orange juice and the yogurt to the batter mixture and beat until most of the liquid is incorporated.
- Reduce the mixer speed to low. Add the prosecco and the remaining flour mixture to the batter mixture and beat, scraping the bottom of the bowl to ensure no dry spots remain, until just combined; it is okay for some small lumps to remain.
- Add 2 cups of the cranberries to the batter and fold to combine.
- Pour the batter into the prepared baking dish and sprinkle with the remaining cranberries.
- In a small bowl, add the remaining granulated sugar and the remaining orange zest and stir to combine.
- Sprinkle 3/4 of the orange zest-sugar mixture over the batter. Reserve the rest for serving.
- Bake the cake until it is golden-brown and a toothpick inserted into the center comes out clean, about 50-55 minutes.
- Transfer the baking dish to a wire rack and let the cake cool.
- Garnish the cake with the reserved orange zest-sugar mixture and serve.
×