Cranberry Orange Breakfast Cake

Introduction

Bright, tangy, and slightly sweet, this Cranberry Orange Breakfast Cake is a perfect way to start your day or impress guests at brunch. Bursting with fresh cranberries and infused with the vibrant flavor of orange zest and juice, this cake is moist, tender, and packed with flavor. Greek yogurt or sour cream adds creaminess and ensures a soft, tender crumb, while a touch of butter provides richness without overwhelming the light texture.

This breakfast cake is easy to make, versatile, and perfect for holiday mornings, weekend brunches, or a midweek treat. It’s sweet but not overpowering, making it suitable for pairing with coffee or tea. Whether you serve it plain or with a light glaze, this cake delivers a balance of tangy, sweet, and citrusy flavors that will make it a favorite in your breakfast rotation.

In this article, you’ll find a detailed ingredient list, step-by-step instructions, tips for perfect texture and flavor, serving suggestions, storage advice, and frequently asked questions.

Ingredients Overview

This breakfast cake combines fruit, citrus, and pantry staples for a delicious and moist cake.

Produce

• 1 ½ cups cranberries, fresh or frozen: Adds a tangy, slightly tart flavor that contrasts beautifully with the sweet cake.
• Zest of 1 large orange: Infuses the cake with bright, citrusy notes.

Refrigerated

• 2 large eggs: Provide structure and richness to the cake.

Baking & Spices

• 2 cups all-purpose flour: Forms the base of the cake and provides structure.
• 1 ½ teaspoons baking powder & ½ teaspoon baking soda: Leavening agents that help the cake rise and achieve a tender texture.
• 1 cup granulated sugar: Sweetens the cake and balances the tartness of the cranberries.
• ¼ teaspoon salt: Enhances flavor and balances sweetness.

Drinks & Liquids

• ½ cup freshly squeezed orange juice: Adds natural sweetness and moisture with a hint of citrus.

Dairy

• ½ cup unsalted butter, softened: Adds richness and flavor.
• ½ cup Greek yogurt or sour cream: Contributes to a tender, moist crumb and slight tanginess.

Preparation Method

This cake is easy to assemble and yields a moist, flavorful breakfast treat.

Step One: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

Step Two: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step Three: Cream Butter and Sugar

In a large bowl, beat the softened butter with the granulated sugar until light and fluffy. This helps create a tender and airy texture.

Step Four: Add Eggs and Orange Flavor

Beat in the eggs one at a time until fully incorporated. Stir in the orange zest and freshly squeezed orange juice for a bright, citrusy flavor.

Step Five: Incorporate Yogurt and Dry Ingredients

Mix in the Greek yogurt or sour cream until smooth. Gradually fold in the dry ingredients until just combined. Avoid overmixing to prevent a dense texture.

Step Six: Add Cranberries

Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter. If using frozen cranberries, do not thaw them first to prevent the batter from becoming too watery.

Step Seven: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before slicing.

Texture and Flavor Notes

This breakfast cake is moist, tender, and slightly dense, with bursts of tangy cranberries throughout. The orange zest and juice add brightness, while the Greek yogurt or sour cream contributes a subtle tang and creamy texture. The combination of sweet and tart flavors makes it irresistible.

Tips for Best Results

• For extra flavor, toss cranberries with a teaspoon of flour before folding into the batter. This prevents them from sinking to the bottom.
• Do not overmix the batter; fold gently to keep the cake light and tender.
• Use freshly squeezed orange juice and zest for the best citrus flavor.
• Allow the cake to cool slightly before slicing to maintain clean edges.

Serving Suggestions

Serve this cake warm or at room temperature for breakfast, brunch, or as a snack. Pair with a cup of coffee or tea, or top with a light glaze made of powdered sugar and orange juice for extra sweetness. It also pairs well with a dollop of Greek yogurt or a smear of butter.

Storage and Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 15–20 seconds for a warm, fresh taste. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

Make-Ahead Convenience

You can prepare the batter the night before and refrigerate it, then bake in the morning for a fresh, moist breakfast. This makes it perfect for busy mornings or brunch gatherings.

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Conclusion and Frequently Asked Questions

Cranberry Orange Breakfast Cake is a bright, flavorful, and moist treat perfect for breakfast or brunch. With tangy cranberries, citrusy orange, and a tender crumb, it’s easy to make, crowd-pleasing, and versatile.

Can I use frozen cranberries?
Yes, keep them frozen when folding into the batter to prevent excess moisture.

Can I make this gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Can I add nuts?
Yes, chopped pecans or walnuts make a delicious addition for texture and flavor.

Can I make this dairy-free?
Yes, use plant-based yogurt and butter alternatives.