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Cranberry Mimosa Breakfast Cake

Cranberry Mimosa Breakfast Cake

A tender cranberry breakfast cake with orange zest and juice, finished with a bright mimosa-style glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup neutral oil (or melted butter)
  • 1 tbsp orange zest
  • 1/3 cup fresh orange juice
  • 1 tsp vanilla extract
  • 2 cups cranberries (fresh or frozen)
  • 1 tbsp flour (for cranberries)
Mimosa glaze
  • 1 cup powdered sugar
  • 2 to 3 tbsp orange juice
  • 1 to 2 tbsp sparkling wine (optional)

Method
 

  1. Prep. Heat oven to 350F. Grease and line a 9-inch round cake pan (or 8x8 pan) with parchment.
  2. Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. Mix wet ingredients. In a separate large bowl, whisk sugar and eggs until smooth. Whisk in yogurt, oil, orange zest, orange juice, and vanilla.
  4. Combine. Add dry ingredients to wet and stir just until combined.
  5. Add cranberries. Toss cranberries with 1 tablespoon flour, then fold into the batter.
  6. Bake. Spread batter evenly in the pan. Bake 35 to 45 minutes, until a toothpick comes out clean (a few moist crumbs are fine).
  7. Glaze. Cool cake 10 to 15 minutes. Whisk powdered sugar with orange juice and sparkling wine (if using) until smooth and pourable. Drizzle over warm cake.
  8. Serve. Slice and serve warm or at room temperature.

Notes

  • For a thicker glaze, use less liquid. For a thinner drizzle, add a teaspoon more juice at a time.
  • If cranberries are very tart, serve with extra glaze or a dollop of yogurt.
  • Store covered at room temp for 1 day or refrigerate up to 4 days.