Description
A hearty, moist breakfast cake bursting with tart cranberries, bright orange zest, and wholesome oats.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp orange zest
- 1 cup fresh or frozen cranberries
- 1/2 cup unsalted butter, melted
- 2/3 cup plain yogurt or buttermilk
- 1 large egg
- 1 tsp vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
- 2. In a large bowl, whisk together the flour, oats, sugars, baking powder, baking soda, salt, and orange zest.
- 3. Fold in the cranberries.
- 4. In another bowl, mix the melted butter, yogurt (or buttermilk), egg, and vanilla until smooth.
- 5. Pour the wet ingredients into the dry mixture and stir just until combined.
- 6. Spread the batter evenly into the prepared baking pan.
- 7. Bake for 28–32 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- 8. Cool slightly before slicing and serving warm or at room temperature.
Notes
- Substitute dried cranberries if fresh aren’t available use 3/4 cup.
- Add a simple orange glaze for a sweeter finish.
- This cake keeps well covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cranberry, orange, oatmeal cake, breakfast cake, wholesome baking