If you are looking for a delightful treat that perfectly balances tangy cranberries with zesty orange brightness, then this Cranberry Orange Breakfast Cake Recipe is calling your name. This cake is the ideal way to wake up on a crisp morning, filling your kitchen with the inviting aroma of citrus and sweet berries. It’s a moist, tender cake with bursts of cranberry tartness and just the right touch of orange zest to keep things fresh and exciting. Whether you’re serving it for a weekend brunch or a special holiday breakfast, this recipe brings warmth and joy to your table with every bite.
Ingredients You’ll Need
The beauty of this Cranberry Orange Breakfast Cake Recipe lies in its simple, wholesome ingredients. Each one contributes to the cake’s perfect texture, vibrant flavor, and stunning color, making it a straightforward yet impressive breakfast option.
- 2 cups all-purpose flour: Provides the structure for a soft, tender crumb.
- 2 teaspoons baking powder: Ensures the cake rises beautifully and stays light.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 1/2 cup unsalted butter, softened: Adds richness and creates a moist texture.
- 1 cup granulated sugar: Sweetens the cake perfectly without overwhelming the fruit.
- 2 large eggs: Bind the ingredients and add richness.
- 1 teaspoon vanilla extract: Provides a warm, comforting aroma that pairs well with orange.
- 1 tablespoon orange zest: Packs an intense citrus punch to brighten every bite.
- 1/2 cup orange juice: Adds moisture and a subtle fruity tang.
- 1/2 cup sour cream or plain yogurt: Keeps the cake tender and adds a slight tanginess.
- 2 cups fresh or frozen cranberries: Bursts of tartness that contrast beautifully with the sweet cake.
- 2 tablespoons turbinado sugar (optional, for topping): Adds a sparkling, crunchy texture on top.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to ensure your beautiful cake slides out effortlessly once baked. Taking a moment here sets you up for an easy cleanup and flawless presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is essential because the baking powder needs to be evenly distributed for a consistent rise, and the salt enhances the flavors in the final cake.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is crucial since it traps air that helps give the cake a tender and airy texture you’ll love.
Step 4: Add Eggs, Vanilla, and Orange Zest
Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract followed by the freshly grated orange zest. This layering of flavors builds a delicious complexity in the cake.
Step 5: Incorporate Wet Ingredients
Stir in the orange juice and sour cream until your batter is smooth and luxurious. These ingredients add moisture and a slight tang that makes each bite sing with brightness and softness.
Step 6: Combine Dry and Wet Ingredients
Gradually fold the dry mixture into the wet, being careful to combine just until no flour remains. Overmixing here can make the cake tough, so gentle folding is your friend for a tender crumb.
Step 7: Fold in the Cranberries
Gently fold in the cranberries last. If you’re using frozen cranberries, keep them frozen to avoid turning your batter purple and watery. The berries will burst slightly during baking to add delightful pockets of tartness.
Step 8: Bake to Perfection
Spread the batter evenly into your prepared pan. For a final touch, sprinkle the top with turbinado sugar for a subtle crunch and sparkle. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before slicing – the aroma and colors alone will make it hard to wait!
How to Serve Cranberry Orange Breakfast Cake Recipe
Garnishes
For a picture-perfect presentation, dust the top lightly with powdered sugar or decorate with a few fresh cranberries and orange zest curls. A drizzle of light orange glaze made from powdered sugar and orange juice can add a glossy finish and an extra punch of citrus sweetness.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, tea, or a refreshing glass of freshly squeezed orange juice. For a heartier breakfast, consider serving it alongside yogurt parfaits or scrambled eggs to balance sweet and savory tastes beautifully.
Creative Ways to Present
Turn this cake into a celebratory centerpiece by layering slices with whipped cream and extra cranberries for a simple trifle. Alternatively, cut into bite-sized squares for a delightful brunch finger food that guests can easily enjoy while mingling.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your cake tightly and keep it at room temperature for up to two days to retain its moistness. If you want the cake to last longer, store it in the refrigerator, where it will stay fresh for about five days — just be sure to bring it back to room temperature before serving for the best flavor.
Freezing
This Cranberry Orange Breakfast Cake Recipe freezes beautifully. Wrap it tightly in plastic wrap and then foil, or store in an airtight container. It will keep well in the freezer for up to three months, making it a fantastic make-ahead option for busy mornings or unexpected guests.
Reheating
To enjoy the cake warm, reheat individual slices in the microwave for about 20 seconds or until just heated through. Alternatively, wrap slices in foil and warm them gently in the oven at 300°F (150°C) for 10-15 minutes. The warmth will revive all those lovely flavors and textures wonderfully.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Using frozen cranberries is totally fine and convenient; just be sure not to thaw them before folding into the batter to prevent the cake from becoming soggy or discolored. They’ll burst nicely during baking, adding delicious tart pockets.
Can I substitute the sour cream with yogurt?
Yes, plain yogurt works just as well as sour cream in this cake. It contributes the same tender texture and slight tang that complements the orange and cranberry flavors beautifully.
Is this cake suitable for a holiday breakfast?
Definitely! The vibrant colors and festive flavors of cranberries and orange make this cake a wonderful choice for holiday gatherings or special brunches, adding charm and joy to your breakfast table.
Can I make this cake gluten-free?
To make a gluten-free version, replace the all-purpose flour with a gluten-free blend designed for baking. Just be sure it contains xanthan gum or another binder to keep the texture right. The rest of the recipe stays the same!
How do I make the orange glaze mentioned in the notes?
It’s super simple: just whisk together powdered sugar with a few teaspoons of orange juice until smooth and pourable. Drizzle it over the cooled cake for a glossy finish and an extra citrusy kick.
Final Thoughts
There’s something truly special about making this Cranberry Orange Breakfast Cake Recipe your go-to for mornings that call for a little extra magic. It’s charming, flavorful, and so easy to bring together, making it a joy to share with family and friends. Once you try it, this cake will quickly become one of your favorite breakfast or brunch staples that delights and surprises with every bite.
Print
Cranberry Orange Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Breakfast Cake is a delightful and moist cake perfect for a festive breakfast or brunch. It combines tart cranberries with bright orange zest and juice for a refreshing flavor, complemented by a tender crumb baked to golden perfection. Easy to make and ideal for holiday mornings or a cozy weekend treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/2 cup sour cream or plain yogurt
Fruit
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
Topping
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender cake crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract and orange zest for fragrance and flavor.
- Add Liquids: Mix in the orange juice and sour cream (or plain yogurt) until the batter is smooth and well combined, which adds moisture and a slight tang to the cake.
- Combine Dry and Wet Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cake tender.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking them up.
- Transfer and Top: Spread the batter evenly into the prepared baking pan. If desired, sprinkle the top with turbinado sugar for a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving to let the flavors set and avoid crumbling.
Notes
- This cake can also be baked in a round springform pan for a more traditional presentation.
- Keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra sweetness, drizzle with a light orange glaze made from powdered sugar and orange juice.
