A Mediterranean Morning Delight Ready in Minutes
This Sicilian Sunrise Breakfast Cake brings a taste of the Mediterranean to your morning routine. With bright orange zest, sweet cranberries, and crunchy pine nuts, this quick and moist cake offers a perfect balance of flavors that pairs beautifully with your morning coffee or tea. The best part? It’s ready in just 15 minutes, making it ideal for busy mornings when you still want something special.
Ingredients
For the Cake:
- 3 eggs, room temperature
- 90g (⅓ cup + 1 tablespoon) sugar
- 120g (½ cup) Greek yogurt
- 70ml (⅓ cup) milk
- 80ml (⅓ cup) vegetable oil
- Zest of 1 orange
- 3 tablespoons dried cranberries
- 270g (2¼ cups) all-purpose flour
- 10g (2 teaspoons) baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons pine nuts
Instructions
- Preheat your oven to 375°F (190°C) and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk the eggs and sugar together until light and fluffy, about 2 minutes.
- Add the Greek yogurt, milk, and vegetable oil, mixing until well combined.
- Stir in the orange zest, vanilla extract, and dried cranberries.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Pour the batter into the prepared pan and sprinkle the pine nuts on top.
- Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from the pan.
- Serve warm or at room temperature, optionally dusted with powdered sugar.
Timing Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8 slices
Nutritional Information (per slice)
- Calories: 315
- Protein: 6g
- Carbohydrates: 40g
- Fat: 14g
- Fiber: 1g
- Sugar: 15g
- Sodium: 180mg
Cooking Tips and Tricks
Perfect Your Sicilian Sunrise Cake
- Room Temperature Ingredients: For the fluffiest texture, ensure eggs and dairy ingredients are at room temperature before mixing.
- Don’t Overmix: When adding the dry ingredients to the wet, fold gently just until combined. Overmixing develops gluten, which can make your cake dense instead of tender.
- Fresh Zest Matters: Use a microplane to get the most aromatic zest without the bitter white pith. The oils in fresh orange zest provide a much brighter flavor than store-bought dried zest.
- Toothpick Test: The cake bakes quickly, so start checking at the 12-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no wet batter.
- Yogurt Selection: While Greek yogurt is preferred for its thickness and tangy flavor, you can use regular plain yogurt if you strain it first to remove excess moisture.
Variations and Substitutions
Make It Your Own
- Citrus Swap: Replace orange zest with lemon or lime zest for a different citrus profile. For an extra kick, add a tablespoon of fresh juice along with the zest.
- Fruit Variations: Substitute the dried cranberries with raisins, chopped dried apricots, or fresh blueberries. If using fresh berries, toss them lightly in flour before adding to prevent sinking.
- Nut Options: If pine nuts aren’t available, try slivered almonds, chopped walnuts, or pistachios for an authentic Sicilian touch.
- Make It Dairy-Free: Substitute the Greek yogurt with coconut yogurt and use almond milk instead of regular milk.
- Add Some Spice: For a warming flavor profile, add ½ teaspoon of cinnamon or cardamom to the dry ingredients.
- Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free baking blend. You may need to add an extra tablespoon of milk as gluten-free flours can be more absorbent.
Common FAQs
Your Sicilian Sunrise Cake Questions Answered
Q: Can I make this cake the night before? A: Absolutely! This cake keeps well overnight. Cover it tightly once completely cooled and it will be perfect for breakfast the next day. You can warm individual slices briefly in the microwave if desired.
Q: Why did my cake come out dry? A: The most common reason is overbaking. Since this cake bakes quickly, check it at the 12-minute mark. Also, measure your flour correctly by spooning it into measuring cups rather than scooping directly from the container.
Q: Can I freeze this breakfast cake? A: Yes! This cake freezes beautifully for up to 3 months. Slice it first, then wrap individual pieces in plastic wrap and store in a freezer bag. Thaw at room temperature or microwave gently to warm.
Q: Is there a way to make this cake less sweet? A: You can reduce the sugar to 70g without affecting the texture. You might also try using sugar-free dried cranberries for additional sweetness reduction.
Q: Can I make this in a different pan shape? A: This versatile batter works well in a loaf pan, muffin tins, or even a square 8×8 inch pan. Just adjust baking times accordingly – muffins will take about 12 minutes, while a loaf might need 20-25 minutes.
Storage and Make-Ahead Tips
Keep Your Cake Fresh
This Sicilian Sunrise Breakfast Cake stays moist and delicious for several days when stored properly:
- Counter Storage: Place in an airtight container at room temperature for up to 2 days.
- Refrigerator Storage: For longer freshness, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving or warm slightly.
- Make-Ahead Option: Prepare the dry and wet ingredients separately the night before (keep wet ingredients refrigerated). Combine and bake in the morning for a fresh-baked cake with minimal effort.
- Freezer Instructions: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw at room temperature for about an hour or microwave from frozen for 30 seconds.
- Refreshing Tips: To revive day-old cake, warm a slice for 10-15 seconds in the microwave. For a special touch, drizzle with a little honey or serve with a dollop of Greek yogurt.
Enjoy this quick, versatile Sicilian Sunrise Breakfast Cake as part of your morning routine or as a delightful afternoon snack with tea or coffee!
