If you’re searching for a delightful twist to brighten your morning, this Cranberry Orange Breakfast Cake Recipe is an absolute must-try. Imagine the tangy burst of fresh cranberries perfectly balanced by the sweet, fragrant notes of orange zest, all baked into a tender, moist cake that feels like a warm hug in every bite. Whether you’re serving it for a weekend brunch or a special holiday breakfast, this cake is guaranteed to bring smiles and a touch of sunshine to your table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; every ingredient plays a crucial role in building that perfect harmony of flavors and textures. From the creamy butter that gives richness, to the fresh cranberries adding a festive zing, each element is thoughtfully chosen to create a breakfast cake you’ll want to make again and again.
- 2 cups all-purpose flour: Provides the structure for a tender crumb that holds the cake together beautifully.
- 1 cup granulated sugar: Sweetens the cake just enough without overpowering the fruit’s natural tartness.
- 1 tablespoon baking powder: Adds the lift to make the cake light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Delivers richness and moisture, contributing to a tender bite.
- 3/4 cup milk: Keeps the batter smooth and adds tenderness.
- 2 large eggs: Bind the ingredients and give the cake structure.
- 1 teaspoon vanilla extract: Infuses warm, aromatic notes that deepen the flavor profile.
- Zest of 1 large orange: Offers a bright, citrusy pop that livens up every forkful.
- 1 cup fresh or frozen cranberries, coarsely chopped: Brings vibrant bursts of tartness throughout the cake.
- Powdered sugar for dusting, optional: A pretty finishing touch that adds a hint of sweetness and elegance.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. You can either lightly flour it or line it with parchment paper to ensure your breakfast cake releases easily once baked.
Step 2: Combine the Dry Ingredients
Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. This step ensures an even distribution of leavening agents and seasoning throughout your cake batter.
Step 3: Cream the Butter
Using an electric mixer, beat the softened butter on medium speed until it’s light and fluffy, which usually takes about two minutes. This step is key to incorporating air, making your cake beautifully tender.
Step 4: Blend the Wet Ingredients
To the creamed butter, add the milk, eggs, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined, setting the stage for a luscious cake batter.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to your wet mixture, mixing gently until just combined. Be careful not to overmix here; you want your cake to stay light and tender, not dense.
Step 6: Fold in Orange Zest and Cranberries
Gently fold in the zesty orange peel and chopped cranberries using a spatula. This step adds the signature flavor and texture that make this Cranberry Orange Breakfast Cake Recipe so irresistible.
Step 7: Transfer Batter and Bake
Pour the batter into your prepared pan, spreading it evenly. Bake in your preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s perfectly cooked through.
Step 8: Cool and Finish
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For a lovely finishing touch, dust the top with powdered sugar just before slicing and serving.
How to Serve Cranberry Orange Breakfast Cake Recipe
Garnishes
Dusting the cake lightly with powdered sugar adds an elegant, snow-kissed look that’s perfect for cozy mornings or celebrations. You can also add a few fresh cranberries or orange slices on top for a pop of color and freshness.
Side Dishes
This cake pairs beautifully with a cup of hot coffee or tea, but for a more substantial breakfast, serve it alongside creamy yogurt or a bowl of fresh fruit salad. The tartness of the berries complements the creamy sides wonderfully.
Creative Ways to Present
Slice into generous wedges and serve on a rustic wooden board for a charming farmhouse-style breakfast. Or stack smaller slices with layers of whipped cream and extra orange zest for a playful brunch centerpiece. Either way, the Cranberry Orange Breakfast Cake Recipe stands out as a showstopper.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your cake tightly in plastic wrap or store it in an airtight container. It stays moist and fresh at room temperature for up to two days, making it a perfect make-ahead treat.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap it in plastic wrap and then foil, placing it in a freezer bag to protect it from freezer burn. It’ll keep well for up to three months.
Reheating
To enjoy leftovers, thaw frozen slices at room temperature. Warm them gently in the microwave or oven for just a minute or two — this brings back that freshly baked charm and makes the cake taste as good as the day it was made.
FAQs
Can I use frozen cranberries in the Cranberry Orange Breakfast Cake Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. Just be sure to chop them coarsely and fold them in gently to maintain the cake’s texture and prevent the batter from turning purple.
Do I need to peel the orange for the zest?
No need to peel the whole orange carefully — just use a fine grater or zester to remove the outermost colored layer of the orange peel. Avoid the white pith underneath as it’s quite bitter.
Is this cake gluten-free or can it be adapted for dietary needs?
The recipe calls for all-purpose flour, so it is not gluten-free as is. However, you can try a gluten-free flour blend as a substitute, but results may vary slightly in texture.
Can I make this cake vegan?
To make it vegan, substitute the butter with a plant-based alternative, the eggs with flax or chia seed eggs, and use non-dairy milk. Keep in mind that texture and flavor might differ slightly but it will still be delicious.
How long does the Cranberry Orange Breakfast Cake Recipe take to bake?
The cake typically bakes for 40 to 45 minutes at 350°F. Keep an eye on it near the end and do the toothpick test to ensure it’s perfectly done without overbaking.
Final Thoughts
There’s something truly special about waking up to the scent of freshly baked something delicious, and this Cranberry Orange Breakfast Cake Recipe will quickly become one of your favorite morning treats. It’s simple, joyful, and bursting with flavor—the kind of breakfast you’ll want to share with friends and family over many seasons to come. Give it a try and enjoy every fragrant, fruity bite!
Print
Cranberry Orange Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Cranberry Orange Breakfast Cake that combines fresh cranberries and zesty orange in a moist, fluffy cake perfect for a morning treat or brunch. This easy-to-make cake features a tender crumb and a subtle citrus flavor, finished with a light dusting of powdered sugar for an elegant touch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
Additional Ingredients
- 1 cup fresh or frozen cranberries, coarsely chopped
- Powdered sugar for dusting, optional
Instructions
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent.
- Cream Butter: In a separate bowl, use an electric mixer on medium speed to cream the softened unsalted butter until it becomes light and fluffy, which should take about 2 minutes.
- Blend Wet Mixture: Add the milk, large eggs, and vanilla extract to the creamed butter. Beat the mixture on medium speed until it forms a smooth, homogenous batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overworking the batter, which could make the cake dense.
- Fold in Flavorings: Gently fold in the orange zest and coarsely chopped cranberries using a spatula, making sure they are evenly distributed throughout the batter without crushing the berries.
- Transfer Batter: Pour the prepared batter into the greased and floured cake pan and spread it out evenly with a spatula for uniform baking.
- Bake Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely to room temperature.
- Finish and Serve: Just before serving, optionally dust the cake with powdered sugar. Slice the cake and enjoy this delicious homemade breakfast treat.
Notes
- Using fresh or frozen cranberries both work well; if using frozen, do not thaw to avoid the batter becoming too wet.
- Do not overmix the batter to ensure the cake remains light and fluffy.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Optional: Add a glaze made from powdered sugar and orange juice for extra citrus flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
