Cranberry-Mimosa Breakfast Cake

1 . Stage

Preheat oven to 350°. Grease a 13"x9" baking pan with cooking spray. Line pan with parchment, leaving a 2" overhang on both long sides. Grease parchment with cooking spray.

2 . Stage

In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter and 1 1/2 cups granulated 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 speed just until combined. Add eggs and egg yolks, one at a time, beating to blend after each addition.

3 . Stage

In a medium bowl, whisk flour, baking powder, salt, and baking soda. Add half of dry ingredients and beat on low speed just until 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 speed until just incorporated; it’s okay if there are a couple small lumps. Scrape bottom of bowl to ensure there are no dry spots. Fold in 2 cups cranberries.

4 . Stage

Pour batter into prepared pan and sprinkle remaining 1 cup cranberries on top. In a small bowl, combine 1/4 cup sugar and 1 tablespoon orange zest. Sprinkle over top of batter.

5 . Stage

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 to 55 minutes. Let cool. Sprinkle with more sugar and orange zest.