Related Video: Cranberry Pie

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!
Ingredients
Cooking spray
- 1 cup
(2 sticks) unsalted butter, softened
- 1 3/4 cups
(350 g.) granulated sugar, divided, plus more for serving
- 2 Tbsp.
finely grated orange zest (from about 2 large navel oranges), divided, plus more for serving
- 2
large eggs
- 2
large egg yolks
- 4 cups
(480 g.) cake flour
- 2 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 1 cup
fresh orange juice (from about 2 large navel oranges)
- 1/2 cup
plain Greek yogurt
- 1/2 cup
brut Prosecco
- 12 oz.
fresh or frozen cranberries (about 3 cups), divided
Directions
- Step 1Preheat oven to 350°. Grease a 13"x9" baking pan with cooking spray. Line pan with parchment, leaving a 2" overhang on both long sides. Grease parchment with cooking spray.
- Step 2In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down bowl. Add 1 tablespoon orange zest and beat on medium-low speed just until combined. Add eggs and egg yolks, one at a time, beating to blend after each addition.
- Step 3In a medium bowl, whisk flour, baking powder, salt, and baking soda. Add half of dry ingredients to creamed mixture and beat on low speed just until combined. Add orange juice and yogurt and beat on medium speed until most of the liquid is incorporated. Add Prosecco and remaining dry ingredients and beat on low speed until just incorporated; it’s okay if there are a couple small lumps. Scrape bottom of bowl to ensure there are no dry spots. Fold in 2 cups cranberries.
- Step 4Pour batter into prepared pan and sprinkle remaining 1 cup cranberries on top. In a small bowl, combine 1/4 cup sugar and 1 tablespoon orange zest. Sprinkle over top of batter.
- Step 5Bake cake until golden brown and a tester inserted into the center comes out clean, 50 to 55 minutes. Let cool. Sprinkle with more sugar and orange zest.