Cranberry Mimosa Breakfast Cake

If mimosas are your thing, stop here! If they aren’t, you should still stick around. Cranberries, oranges, and bubbly Prosecco incorporated into a tender cake? And for breakfast too? This is exactly what holiday morning dreams are made of. Because we love our mimosas and our breakfast cakes, such as this blueberry-lemon one, we decided the world needed a fall-forward rendition.

What is a breakfast cake?
It’s a cake you can enjoy between 6 a.m. and 11 a.m. that's far more satisfying than pancakes. Some like their cakes super-moist and crumbly, like coffee cake. Even muffins are classified as either quick breads or cakes using the creaming method (butter + sugar), such as blueberry muffins, depending on technique used. A quick bread is a dump and stir-style cake made with baking powder, typically used in muffins, zucchini bread, scones, etc.

Pro tips:
- If using frozen, thawed cranberries, make sure to rinse them under cold water to avoid color bleeding into the cake.
- Sour cream can be substituted for Greek yogurt.
- If you want a crunchier topping, use a coarse sparkling or sanding sugar instead of the additional 1/4 cup granulated sugar called for in the recipe.
- Whipping orange zest into the creamed mixture will allow the fat from the butter to carry the essential oils throughout the cake. The flavor will be more pronounced this way.

Storage:
This is definitely hard to stay away from. But wait to cut pieces of cake prior to serving. Store the entire cake wrapped in plastic at room temperature for up to 5 days.

Make this recipe? Let us know in the comments below!