Cranberry Mimosa Breakfast Cake

Cranberry Mimosa Breakfast Cake

Your next holiday breakfast.
Mexican Pinto Beans Reading Cranberry Mimosa Breakfast Cake 2 minutes Next Shortcut Sugar Cookies


  • 2 sticks butter, softened
  • 1 3/4 cup sugar, divided, plus more for serving
  • 2 oranges for zest & use 1 cup of juice from them
  • 2 eggs
  • 2 egg yolks
  • 4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup plain Greek yogurt
  • 1/2 cup brut Prosecco
  • 1 bag cranberries, divided


Spray a 9x13 baking dish and preheat oven to 350 degrees. 

In large bowl of stand mixer (or use handheld mixer) beat butter and 1 1/2 cup 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 until just combined.  Add eggs and egg yolks one at a time beating to blend after each addition until smooth. 

In a medium bowl whisk flour, baking powder, salt and soda.  Add half of dry ingredients to egg mixture and beat on low until just 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 until just combined again.  Scrape bottom of bowl to ensure there are no dry spots.  Fold in 2 cups of cranberries.

Pour batter into baking dish and sprinkle with remaining cranberries.  In a small bowl combine 1/4 cup sugar and 1 tablespoon orange zest.  Sprinkle over batter.  Bake until golden brown, about 50 minutes.  Top with coarse sugar and more orange zest for serving if desired.

Recipe from Delish.