Cranberry-Mimosa Breakfast Cake
- Step 1Preheat oven to 350°. Grease a 13″x9″ baking pan with cooking spray. Line pan with parchment, leaving a 2″ overhang on each lengthy sides. Grease parchment with cooking spray.
- Step 2Within the giant bowl of a stand mixer fitted with the paddle attachment (or in a big bowl utilizing a handheld mixer), beat butter and 1 1/2 cups granulated sugar on medium-high pace till mild and fluffy, about 5 minutes. Scrape down bowl. Add 1 tablespoon orange zest and beat on medium-low pace simply till mixed. Add eggs and egg yolks, one by one, beating to mix after every addition.
- Step 3In a medium bowl, whisk flour, baking powder, salt, and baking soda. Add half of dry substances and beat on low pace simply till mixed. Add orange juice and yogurt and beat on medium pace till a lot of the liquid is integrated. Add Prosecco and remaining dry substances and beat on low pace till simply integrated; it’s okay if there are a pair small lumps. Scrape backside of bowl to make sure there are not any dry spots. Fold in 2 cups cranberries.
- Step 4Pour batter into ready pan and sprinkle remaining 1 cup cranberries on prime. In a small bowl, mix 1/4 cup sugar and 1 tablespoon orange zest. Sprinkle over prime of batter.
- Step 5Bake cake till golden brown and a tester inserted into the middle comes out clear, 50 to 55 minutes. Let cool. Sprinkle with extra sugar and orange zest.
