This cranberry-mimosa breakfast cake is a deliciously light and zesty treat, perfect for festive mornings or weekend brunches. Infused with fresh orange juice and sparkling champagne, it brings the classic mimosa flavors to your breakfast table. With tart cranberries folded into a fluffy, citrus-scented batter, this cake is a delightful blend of sweet and tangy—ideal for celebrating any occasion!
Key Information:
- Preparation time:
15 minutes
- Cooking time:
45 minutes
- Total time:
1 hour
- Number of servings:
10
- Serving size:
1 slice
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 48g
- Fat: 12g
- Fiber: 2g
- Sodium: 220mg
Ingredients:
For the Cake:
- 250g (2 cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 2 tsp (8g) baking powder
- 1/2 tsp (2g) salt
- 2 large eggs
- 120ml (1/2 cup) freshly squeezed orange juice
- 120ml (1/2 cup) champagne (or sparkling water for a
non-alcoholic version)
- 120ml (1/2 cup) vegetable oil
- 1 tbsp (15g) orange zest (about 1 orange)
- 1 tsp (5g) vanilla extract
- 150g (1 1/4 cups) fresh or frozen cranberries (thawed
if frozen)
For the Orange Glaze:
- 120g (1 cup) powdered sugar
- 2 tbsp (30ml) freshly squeezed orange juice
- 1 tsp (5ml) champagne or sparkling water (optional)
Method of Preparation:
- Preheat the oven
to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan or springform
pan, and line the bottom with parchment paper for easy removal.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar,
baking powder, and salt. Set aside.
- Prepare the wet ingredients: In another bowl, whisk the eggs, orange juice,
champagne, vegetable oil, orange zest, and vanilla extract until smooth
and well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients,
and gently stir until just combined. Be careful not to overmix.
- Fold in the cranberries: Gently fold the cranberries into the batter,
distributing them evenly throughout.
- Bake the cake:
Pour the batter into the prepared pan and smooth the top. Bake for 40-45
minutes, or until a toothpick inserted into the center comes out clean.
The top should be golden and the edges slightly pulling away from the pan.
- Cool the cake:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a
wire rack to cool completely.
- Make the orange glaze:
In a small bowl, whisk together the powdered sugar and orange juice until
smooth. Add a splash of champagne or sparkling water for an extra mimosa
kick if desired.
- Glaze the cake:
Once the cake is completely cooled, drizzle the orange glaze over the top,
letting it drip down the sides. Garnish with a few extra cranberries or a
sprinkle of orange zest for a festive touch.
- Serve:
Slice and serve the cake for a delightful breakfast or brunch treat!
Tips for Culinary Success:
- Don’t overmix the batter: Overmixing can make the cake dense. Stir just until
the ingredients are combined to keep the texture light and fluffy.
- Use fresh cranberries for extra tartness: Fresh cranberries add a pop of tartness, but if using
frozen cranberries, be sure to thaw and drain them first.
- Make it non-alcoholic:
Swap the champagne with sparkling water or club soda for a family-friendly
version.
- Glaze once cooled:
Ensure the cake is fully cooled before glazing, as warm cake will cause
the glaze to melt and run off.
- Add extra texture:
Sprinkle the top with toasted almonds or pistachios before serving for
added crunch and flavor.
Frequently Asked Questions (FAQs):
- Can I make this cake without champagne? Yes, you can substitute the champagne with sparkling
water or club soda to maintain the light, bubbly texture without the
alcohol.
- Can I use dried cranberries instead of fresh? Yes, dried cranberries can be used, but soak them in
warm water or orange juice for 10-15 minutes before adding them to the
batter to rehydrate.
- How do I store leftovers? Store any leftover cake in an airtight container at
room temperature for up to 3 days, or refrigerate for up to 5 days. The
cake can also be frozen (without the glaze) for up to 3 months.
- Can I make this recipe gluten-free? Yes! Simply swap the all-purpose flour with a 1:1
gluten-free flour blend, ensuring that it contains xanthan gum for
structure.
- Can I use orange extract instead of orange juice? It’s best to use freshly squeezed orange juice for the most vibrant flavor, but you can use 1/2 teaspoon of orange extract as a substitute in the cake batter.
This cranberry-mimosa breakfast cake
brings the best of citrusy brightness and tart cranberries to your morning
routine, making it the perfect centerpiece for any breakfast or brunch. Whether
you’re enjoying it with a cup of coffee or serving it at a festive gathering,
this cake is sure to impress with its light, airy texture and fresh, fruity
flavors. Pair it with a mimosa for the ultimate celebration!