Sweet and tart, this simple breakfast cake is moist with pockets of fruit. It's finished off with a thick orange drizzle to bring together the layers of flavors and textures.
1cup(280g)whole berry canned cranberry saucecan also use homemade
1tablespooncornstarch
1cup(180g)fresh orange chunks - 1” pieces
For the glaze:
1cup(120g)powdered sugar
4teaspoonsorange juice
Instructions
Preheat the oven to 350 °F (177 °C). Grease a 9x13-inch oven-safe casserole dish with non-stick spray. Set aside.
Combine flour, baking powder, salt, sugar, orange zest, eggs, milk and vanilla. Mix until combined.
While stirring, add in the orange juice. Once combined, add in the butter. Mix until the batter is smooth and glossy, about 1 - 2 minutes.
Pour into the prepared baking pan. Set aside.
Mix together the cranberry sauce and cornstarch. Spoon on top of cake batter. Do not smooth or level out, this is meant to create pockets of swirl around the cake.
Place orange chunks around the top of the cake as well, keeping them separated around the surface.
Bake for 35- 40 minutes, or until a toothpick comes out clean.
While cake is cooling, whisk together the powdered sugar and orange juice until smooth. Be patient mixing the juice in, you want it to be on the thicker side.