Cranberry Orange Breakfast Cake Recipe

Introduction

This Cranberry Orange Breakfast Cake is a bright and tangy way to start your day. Bursting with fresh cranberries and zesty orange flavor, it’s moist, tender, and perfect for breakfast or brunch. Enjoy it with a cup of coffee for a delicious morning treat.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup Greek yogurt or sour cream
• ½ cup unsalted butter (softened)
• 2 large eggs
• Zest from 1 large orange
• ½ cup freshly squeezed orange juice
• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy using a hand mixer or stand mixer.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the orange zest.
5. Step 5: Mix in the Greek yogurt (or sour cream) and orange juice until combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
7. Step 7: Fold in the cranberries, distributing them evenly throughout the batter.
8. Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
9. Step 9: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, add ½ tsp cinnamon or nutmeg to the dry ingredients.
• Use frozen cranberries directly from the freezer to prevent bleeding of color into the batter.
• Top the baked cake with a simple powdered sugar glaze made with orange juice for added sweetness.
• Substitute the orange juice with lemon juice for a different citrus twist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week. Reheat slices gently in the microwave for 15–20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries can be used but might make the cake less moist and alter the tartness. If using dried, soak them briefly in warm orange juice to plump them up before adding to the batter.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure your baking powder is gluten-free as well.

Cranberry Orange Breakfast Cake Recipe

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★★★★★

4.5 from 97 reviews

This Cranberry Orange Breakfast Cake is a delightful, moist cake bursting with fresh cranberries and bright citrus flavors. Perfect for a festive breakfast or brunch, it combines the tartness of cranberries with sweet orange zest and juice for a balanced, refreshing taste. The cake is tender and lightly sweetened, making it an irresistible morning treat.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 1 cup granulated sugar
• ½ cup Greek yogurt or sour cream
• ½ cup unsalted butter (softened)
• 2 large eggs
• Zest from 1 large orange
• ½ cup freshly squeezed orange juice

Additional Ingredients

• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
3. Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, using an electric mixer on medium speed.
4. Add eggs and orange zest: Beat in the eggs one at a time until fully incorporated, then mix in the orange zest.
5. Incorporate wet ingredients: Add the Greek yogurt (or sour cream) and freshly squeezed orange juice to the butter mixture and blend until smooth.
6. Combine dry and wet mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
7. Fold in cranberries: Carefully fold in the fresh or frozen cranberries, distributing them evenly throughout the batter.
8. Pour and bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• For best results, use fresh cranberries but frozen can be used if thawed and drained well to avoid excess moisture.
• You can substitute Greek yogurt with sour cream for a slightly tangier flavor and moist texture.
• To enhance the orange flavor, consider adding a simple glaze made from powdered sugar and a little orange juice on top after baking.
• Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• This cake freezes well—wrap tightly and freeze for up to 3 months.

Keywords: cranberry cake, orange breakfast cake, breakfast cake, brunch recipe, cranberry orange dessert, moist cake