If you’re craving something that feels like a warm hug in the morning, this Cranberry Orange Breakfast Cake Recipe is your new best friend. Imagine tender cake infused with bright orange zest, studded with bursts of tart cranberries, and just sweet enough for breakfast or brunch. It’s a vibrant twist on the usual morning routine and perfect for sharing with loved ones or savoring all by yourself. Each bite offers a perfect balance of citrusy freshness and cozy cake that will have you craving it again and again.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the secret to this cake’s charm. Each component plays a crucial role in building the classic texture, sweet tang, and colorful appeal that make this Cranberry Orange Breakfast Cake Recipe so irresistible.
- 2 cups all-purpose flour: Provides the structure and base of the cake, ensuring it’s light but sturdy.
- 1 cup granulated sugar: Adds just the right amount of sweetness without overpowering the tartness of the cranberries.
- 1 tablespoon baking powder: Gives the cake its beautiful rise and fluffy texture.
- 1/2 teaspoon salt: Enhances all the flavors, balancing sweetness and citrus.
- 1/2 cup unsalted butter, softened: Brings richness and moisture to every tender crumb.
- 3/4 cup milk: Keeps the batter smooth and adds a touch of creaminess.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Adds warm, inviting flavor that complements the citrus and berries.
- Zest of 1 large orange: Bursts of fresh citrus aroma and bright flavor in every bite.
- 1 cup fresh or frozen cranberries, coarsely chopped: Adds pops of tartness and a beautiful red contrast.
- Powdered sugar for dusting (optional): A lovely finishing touch for a delicate sweetness and visual appeal.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper. This step is essential to ensure your cake releases beautifully after baking without sticking to the sides.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Mixing these ingredients well now will help the cake rise evenly and give you a consistent texture throughout.
Step 3: Cream the Butter
Using an electric mixer on medium speed, cream the softened unsalted butter until it becomes light and fluffy—about 2 minutes. This aeration contributes to the cake’s tender crumb and rich flavor.
Step 4: Blend Wet Mixture
Add the milk, eggs, and vanilla extract to the creamed butter and continue beating on medium speed until the mixture is smooth and well combined. This creates a creamy base for the dry ingredients to incorporate into.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture. Mix gently until just combined—don’t overmix, or the cake could turn out dense. The key here is to keep the batter light for a fluffy outcome.
Step 6: Fold in Flavorings
Gently fold in the orange zest and the chopped cranberries with a spatula, ensuring they are evenly distributed without breaking them down too much. These add the vibrant flavor and color that make this recipe stand out.
Step 7: Transfer Batter & Bake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, signaling your breakfast cake is perfectly baked.
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. Before serving, dust with powdered sugar if you like a touch of extra sweetness and a pretty presentation.
How to Serve Cranberry Orange Breakfast Cake Recipe
Garnishes
Sprinkle a light dusting of powdered sugar just before serving to add a sweet contrast and a festive look. You can also add thin orange slices or extra fresh cranberries for a pop of color and freshness.
Side Dishes
This cake pairs wonderfully with a dollop of Greek yogurt or a spoonful of whipped cream to add creaminess. Freshly brewed coffee or a glass of orange juice complement the flavors perfectly, making your breakfast truly special.
Creative Ways to Present
Serve slices alongside a small bowl of warming spiced tea or breakfast smoothie for a colorful spread. You can also turn leftovers into a sweet breakfast parfait by layering chunks of the cake with yogurt and fresh berries in a glass.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. The flavors meld nicely overnight, making it great for a grab-and-go morning treat.
Freezing
You can freeze this breakfast cake to enjoy later by wrapping it carefully in plastic wrap and then foil. Store it in the freezer for up to three months. Thaw it overnight in the refrigerator for best texture and taste.
Reheating
To refresh the cake, warm individual slices in the microwave for about 15 to 20 seconds or heat in a toaster oven until just heated through. This brings back that freshly baked aroma and makes it taste like it just came out of the oven.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work wonderfully, but make sure to chop them roughly and shake off any excess moisture to prevent the batter from becoming too wet.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just be sure it contains xanthan gum or a similar binding agent to maintain texture.
Can I add nuts to the cake?
Definitely! Chopped walnuts or pecans add a lovely crunch and complement the citrus and berry flavors beautifully. Fold them in when you add the zest and cranberries.
How long will this cake keep fresh?
Stored properly in an airtight container at room temperature, the cake stays fresh for up to two days. If refrigerated, it can last up to four days but may dry out slightly without reheating.
Is this cake suitable for a brunch gathering?
Yes, it’s perfect for brunch! Its bright flavors and moist texture make it a hit alongside coffee, tea, and other breakfast favorites. Plus, it’s easy to slice and serve to a crowd.
Final Thoughts
This Cranberry Orange Breakfast Cake Recipe is a complete delight and a wonderful way to brighten any morning. I hope you enjoy making and sharing it as much as I do—there’s nothing quite like that first bite of moist, citrusy, berry-studded cake to start the day with a smile.
Print
Cranberry Orange Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Breakfast Cake combines tangy cranberries and fragrant orange zest in a tender, moist cake perfect for a delightful morning treat or brunch. With a soft crumb and a subtle citrus flavor, it’s easy to prepare and ideal for sharing.
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
Flavorings
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries, coarsely chopped
Optional
- Powdered sugar for dusting
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and evenly distributed.
- 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, approximately 2 minutes.
- Blend Wet Mixture: To the creamed butter, add the milk, eggs, and vanilla extract. Beat the mixture on medium speed until smooth and fully combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Flavorings: Gently fold in the orange zest and the coarsely chopped cranberries using a spatula until they are evenly distributed throughout the batter.
- Transfer Batter: Pour the batter into your prepared cake pan, spreading it out evenly to ensure uniform baking.
- Bake Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely before serving.
- Finish and Serve: Just before serving, dust the cake with powdered sugar if desired. Slice and enjoy your delicious cranberry orange breakfast cake.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter alternative.
- Frozen cranberries can be used; no need to thaw before adding.
- Do not overmix the batter to ensure a tender crumb.
- Ensure cranberries are evenly distributed to prevent them from sinking to the bottom.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
