Cranberry Orange Breakfast Cake Recipe

This Cranberry Orange Breakfast Cake Recipe perfectly marries the zingy brightness of fresh cranberries with the sunny citrus punch of orange, all wrapped up in a buttery, tender crumb. Whether you’re hosting weekend brunch or craving something special with your morning coffee, this cake brings a festive spirit to even the dullest day. The beauty of this recipe lies in its simplicity—yet every bite bursts with flavor, color, and a delightful balance of sweet and tart. It’s become one of my go-to treats, and I think you’ll soon see why it deserves a top spot in your baking rotation!

Ingredients You’ll Need

You don’t need a laundry list of ingredients for this Cranberry Orange Breakfast Cake Recipe, but each component plays a crucial role in creating that moist texture and vibrant flavor. Let’s dive into the simple ingredients that bring this beautiful cake to life!

• All-purpose flour: The backbone of the cake, this gives structure and a soft, delicate crumb.
• Baking powder & baking soda: These little leaveners create a lofty, tender rise for a morning-worthy cake.
• Salt: Just a touch, but it’s essential to wake up all the flavors.
• Granulated sugar: Creamed with butter, it makes the cake light and sweet while keeping everything moist.
• Greek yogurt or sour cream: Adds richness and an extra level of moistness, keeping every bite luscious.
• Unsalted butter: Room temperature butter gives the cake its melt-in-your-mouth buttery flavor.
• Eggs: They bind everything together and add lift for a fluffy crumb.
• Orange zest: The zest adds an aromatic, concentrated orange essence that pairs beautifully with cranberries.
• Freshly squeezed orange juice: Provides moisture and a tangy, unmistakably fresh citrus flavor.
• Fresh or frozen cranberries: The jewel-toned star of the show; slice large ones in half for the best texture and tartness.

How to Make Cranberry Orange Breakfast Cake Recipe

Step 1: Prepare the Pan

Start your Cranberry Orange Breakfast Cake Recipe by preheating your oven to 350°F (175°C). Grab your favorite 9×9-inch baking dish and either grease and flour it or line it with parchment paper. This quick prep step means you’ll have no trouble lifting that glorious cake out once it’s finished!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combo makes your cake rise beautifully and ensures every bite has just the right balance—not too dense, not too airy. Set this bowl aside until you’re ready to bring everything together.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until it’s pale and fluffy, about 3-5 minutes. This step is the secret to a melt-in-your-mouth crumb—don’t rush it! You want the sugar to be well incorporated so the cake bakes up tender every time.

Step 4: Add Eggs and Orange Flavorings

Add the eggs one at a time into your creamed mixture, beating well after each addition. Next, stir in the orange zest and freshly squeezed orange juice. This infuses the entire batter with lively, fragrant citrus notes that will brighten every bite.

Step 5: Combine Wet and Dry Ingredients

Time for the magic! Gradually fold your dry flour mixture into the wet batter, alternating with dollops of Greek yogurt (or sour cream). Always start and finish with the dry ingredients. Mix just until combined—overmixing will toughen the cake, and we want supremely tender!

Step 6: Fold in Cranberries

Gently fold the cranberries into the batter. If you’re using large berries, cut them in half—this disperses the tartness beautifully so you get pops of cranberry in every slice rather than overwhelming bursts.

Step 7: Pour Batter into the Pan

Scrape the batter into your prepared baking dish, smoothing the top with a spatula. Don’t worry if it looks a bit rustic; those little peaks and valleys will brown up gorgeously in the oven.

Step 8: Bake

Pop the pan into your preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is golden and slightly springy to the touch. The hardest part here is waiting as the tantalizing aroma fills your kitchen!

Step 9: Cool and Serve

Let the cake cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. Slice and serve while still slightly warm, or at room temperature—you can’t go wrong either way!

How to Serve Cranberry Orange Breakfast Cake Recipe

Garnishes

A light dusting of powdered sugar over the cooled cake looks especially lovely, or try a drizzle of simple orange glaze for extra zest. Some fresh orange zest tossed on top adds color and a pop of fragrance. No matter which you choose, these little touches truly highlight the Cranberry Orange Breakfast Cake Recipe at the table!

Side Dishes

Pair your Cranberry Orange Breakfast Cake Recipe with a platter of fresh fruit, tangy yogurt, or a big mug of your favorite coffee or tea. For a holiday brunch, serve it alongside fluffy scrambled eggs and crisp bacon for a complete, comforting spread.

Creative Ways to Present

Want to make it extra special? Slice the cake into triangles and arrange them in a pinwheel on a cake platter. Or, cut into small squares and pile them high on a tiered stand, with sprigs of fresh mint or citrus slices nestled between pieces. It also packs beautifully for picnics—just wrap pieces in parchment and tuck into a basket!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cranberry Orange Breakfast Cake Recipe slices in an airtight container at room temperature for up to two days. If you want to savor it all week, stash it in the fridge, where it will keep beautifully for up to five days. The flavors develop even more overnight!

Freezing

You can freeze this cake for longer storage. Wrap individual slices tightly in plastic wrap and foil, then freeze for up to two months. When the craving strikes, just pull out a slice or two—it thaws quickly and tastes as fresh as the day you baked it.

Reheating

For a warm, bakery-style treat, pop a slice of your Cranberry Orange Breakfast Cake Recipe into the microwave for 10-15 seconds, or reheat in a low oven (300°F) for a few minutes. The cake comes out tender and fragrant, just like it’s right out of the oven!

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, you can! If you opt for dried cranberries, consider soaking them in orange juice for about 15 minutes before folding them into the batter. This rehydrates the berries and enhances their flavor, ensuring every bite stays moist and tart.

What’s the best way to zest an orange?

A microplane grater does wonders for zesting oranges. Just be sure to scrape only the colored part of the peel—stop before you hit the white pith, which can be bitter. Zest directly over your mixing bowl to catch every fragrant bit.

Can I make this Cranberry Orange Breakfast Cake Recipe gluten free?

Absolutely! Substitute your favorite 1-for-1 gluten free baking flour for the all-purpose flour. Be sure to check that your baking powder and baking soda are gluten free as well, and you’ll be able to enjoy this cake without any worries.

Is it possible to double the recipe for a crowd?

Definitely! Simply double all the ingredients and bake the batter in a 9×13-inch pan. The baking time may increase slightly, so check for doneness at 40 minutes and add time as needed.

How do I prevent the cranberries from sinking to the bottom?

Toss the cranberries in a tablespoon of flour before folding them into the batter. This little trick helps suspend them throughout the cake, so you’ll get beautiful berry bursts in every slice.

Final Thoughts

I can’t help but feel a little burst of happiness every time I pull a Cranberry Orange Breakfast Cake Recipe from the oven. Whether you’re sharing it with friends or savoring a quiet moment alone, this cake is pure sunshine. Give it a try, and let it become a cherished part of your own breakfast traditions!

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