There is something irresistibly inviting about waking up to a slice of the Cranberry Orange Breakfast Cake Recipe that bursts with fresh citrus and tart berries. This cake is a perfect blend of moist, tender crumb and zesty brightness from fresh orange juice and zest paired with the vibrant pop of cranberries. Whether you’re looking for a special weekend treat or a cozy breakfast to brighten your morning, this cake delivers comfort and flavor in every bite. It’s approachable, yet feels special—just the kind of recipe you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Cranberry Orange Breakfast Cake Recipe comes from simple, wholesome ingredients that come together to create complex flavors and delightful textures. Each ingredient plays a key role, from the fluffy tenderness brought by Greek yogurt to the refreshing zip of fresh orange zest.
- 2 cups all-purpose flour: Provides structure for the cake with a soft, tender crumb.
- 1 ½ tsp baking powder: Helps the cake rise perfectly, light and fluffy.
- ½ tsp baking soda: Works with yogurt to give lift and tenderness.
- ¼ tsp salt: Enhances flavor and balances sweetness.
- 1 cup granulated sugar: Sweetens the cake and aids in browning.
- ½ cup Greek yogurt or sour cream: Adds moisture and a subtle tang that brightens the flavor.
- ½ cup unsalted butter (softened): Brings richness and a melt-in-your-mouth texture.
- 2 large eggs: Bind ingredients and provide structure.
- Zest from 1 large orange: Infuses fragrant citrus aroma and vibrant flavor.
- ½ cup freshly squeezed orange juice: Amplifies orange flavor and adds moisture.
- 1 ½ cups fresh or frozen cranberries (halved if large): Add beautiful color and a tangy burst that balances sweetness.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1: Prepare the Pan
Start by preheating your oven to 350°F (175°C) and preparing a 9×9-inch baking dish. Grease it generously with butter or non-stick spray and dust with flour, or simply line it with parchment paper. This ensures your cake releases easily after baking and prevents any sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This keeps your leavening evenly distributed throughout the flour, so your cake rises beautifully. Set this aside for now.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy. This process incorporates air into the batter, which is key to a tender, well-risen cake. Take about 3 to 5 minutes with an electric mixer or stand mixer for best results.
Step 4: Add Eggs and Flavorings
Add your eggs one at a time, mixing well after each addition. This slow incorporation helps the batter stay smooth and well combined. Then, stir in the fresh orange zest and orange juice, letting their fresh, citrus aroma permeate the batter for that unmistakable bright flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry flour mixture into the wet ingredients, alternating with the Greek yogurt. Starting and ending with the flour mixture ensures your batter stays balanced. Be careful not to overmix—combine just until no flour streaks remain to keep your cake soft and tender.
Step 6: Fold in Cranberries
Gently fold in your cranberries so they’re evenly spread throughout the batter without breaking them up. Their tartness will add wonderful pops of flavor and a lovely burst of color in every slice.
Step 7: Pour Batter into the Pan
Transfer your batter into the prepared pan and spread it evenly with a spatula. This helps the cake cook uniformly.
Step 8: Bake
Bake for 35 to 40 minutes until the cake turns golden on top and a toothpick inserted in the center comes out clean. The tantalizing aroma of orange and cranberries filling your kitchen is the best sign you’re almost there!
Step 9: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. This prevents sogginess and helps the cake set beautifully. Serve it warm or at room temperature for a truly comforting breakfast.
How to Serve Cranberry Orange Breakfast Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate sweetness and pretty finish. For extra indulgence, a dollop of whipped cream or a smear of cream cheese frosting elevates this cake into a celebratory treat!
Side Dishes
Pair this breakfast cake with a hot cup of coffee or fresh herbal tea to balance its citrus brightness. Fresh fruit like sliced oranges or a mixed berry compote also complements the flavors beautifully, making your breakfast feel extra special.
Creative Ways to Present
Try cutting the cake into mini squares and serving on a tiered tray for a brunch gathering. Or add some toasted nuts on top before baking for a delightful crunch that contrasts with the tender crumb and juicy cranberries.
Make Ahead and Storage
Storing Leftovers
Store any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. The cake’s tender texture holds up well, making it just as delicious the next morning.
Freezing
This Cranberry Orange Breakfast Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and then in foil, or use an airtight freezer-safe container. Freeze for up to 3 months, and thaw overnight in the refrigerator before serving.
Reheating
Reheat slices gently in a microwave for 15 to 20 seconds or warm in a low oven (about 300°F) wrapped loosely in foil to regain the freshly baked warmth and softness.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well and add the same wonderful tartness. Just be sure to thaw and drain any excess moisture to avoid a soggy cake.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, sour cream is an excellent substitute that provides similar moisture and tang. Regular yogurt will also work but may result in a slightly thinner batter.
Can I make this cake gluten-free?
Yes, by using a 1-to-1 gluten-free flour blend that includes xanthan gum for structure, you can create a fabulous gluten-free version with just as much flavor and texture.
Is this cake suitable for freezing and enjoying later?
Definitely! This cake freezes very well and maintains its flavor and moist texture after thawing, making it perfect for meal prep or unexpected guests.
Can I add nuts to the Cranberry Orange Breakfast Cake Recipe?
Yes! Chopped walnuts or pecans make a lovely addition, contributing crunch and a nutty depth that pairs beautifully with the citrus and cranberries.
Final Thoughts
I truly hope you give this Cranberry Orange Breakfast Cake Recipe a try. Its vibrant flavors, moist texture, and ease of preparation make it a joyful addition to any breakfast or brunch. Once you take that first bite, it will surely become a beloved staple in your kitchen, bringing warmth and happiness to your mornings just like it does mine.
Print
Cranberry Orange Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Breakfast Cake is a moist and flavorful treat perfect for sharing with family and friends. Bursting with fresh cranberries and bright orange zest, it’s a delightful combination of tart and sweet that pairs wonderfully with your morning coffee or tea. The cake uses simple pantry ingredients and Greek yogurt to keep it tender and rich without being too heavy.
Ingredients
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
Add-ins
- 1 ½ cups fresh or frozen cranberries (halved if large)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to ensure the cake doesn’t stick.
- Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes. This step helps incorporate air for a tender texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to combine thoroughly. Then mix in the orange zest and freshly squeezed orange juice until evenly incorporated into the batter.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing and maintaining the cake’s light texture.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries to distribute them evenly throughout the batter without breaking them up.
- Pour Batter into the Pan: Pour the prepared batter into the greased and floured or parchment-lined baking dish. Spread it evenly using a spatula to promote uniform baking.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, ensuring the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute fresh cranberries with frozen ones; just do not thaw to avoid bleeding color into the batter.
- For a dairy-free version, use a non-dairy yogurt and dairy-free butter alternative.
- Make sure not to overmix the batter after adding the flour to keep the cake tender and moist.
- Zesting the orange adds fresh citrus flavor, so use organic oranges if possible to avoid pesticide residue on the zest.
- This cake keeps well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
