Fall is officially here! Nothing says fall flavours quite like a combination of cranberry and orange, and I had to put it in a breakfast cake.

Breakfast cakes tend to be a little more dense than their dessert counterparts, also less sweet. They are the perfect accompaniment to your morning cup of coffee or a cup of Earl Grey tea.

When making this, don’t expect the same consistency as a dessert cake, the batter is in between bread and cake. So don’t be alarmed - like I was when I first made this.

You can use fresh or frozen cranberries .

Autumn Cranberry & Orange Breakfast Cake Recipe

Ingredients:

• 3/4 cup butter, softened

• 2/3 cup sugar

• 2 eggs

• 1 tsp vanilla

• 1 1/2 cups all purpose flour

• 2 tsp baking powder

• 1 tsp nutmeg

• 1/4 tsp salt

• 1/2 cup cranberries

• Zest from 1 orange

Method:

1. Preheat oven to 350 F. Grease a 9 inch round baking pan

2. Sift together flour, baking powder, nutmeg and salt.

3. In a mixer, cream together butter and sugar

4. Add vanilla and egg one at a time, scraping down the bowl between mixes.

5. Gradually mix in the flour until just incorporated.

6. Fold in cranberries and orange zest.

7. Bake for 25-35 minutes, or until dry inside.

8. Let cool on a baking rack and enjoy!