Cranberry Orange Breakfast Cake Recipe

Introduction

This Cranberry Orange Breakfast Cake is a bright and tangy way to start your day. Bursting with fresh cranberries and citrus zest, it’s moist, tender, and perfect for a cozy morning treat or brunch gathering.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 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
• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the orange zest and freshly squeezed orange juice until combined.
5. Step 5: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix just until combined to avoid overmixing.
6. Step 6: Gently fold the cranberries into the batter until evenly distributed.
7. Step 7: Pour the batter into the prepared baking dish and spread it evenly with a spatula.
8. Step 8: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For extra texture, sprinkle some chopped nuts like pecans or walnuts on top before baking.
• Frozen cranberries work well; just don’t thaw them to prevent the batter from turning purple.
• If you prefer a sweeter cake, drizzle a simple orange glaze over the top once cooled.
• Substitute Greek yogurt with sour cream for a slightly richer flavor.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy warm, or serve cold according to your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries can be used directly without thawing. This helps keep the batter from turning purple and maintains the berries’ texture.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add it separately to help the cake hold together.

Cranberry Orange Breakfast Cake Recipe

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★★★★★

4.9 from 145 reviews

This Cranberry Orange Breakfast Cake is a moist, tangy, and slightly sweet cake perfect for starting your morning. The combination of fresh cranberries and bright orange zest and juice creates a refreshing flavor profile, while the Greek yogurt adds moisture and a slight tang. Baked to golden perfection, it’s an ideal treat for breakfast or brunch that pairs wonderfully with coffee or tea.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 9 servings (1 slice per serving) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Fruit

• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

1. 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 prevent sticking and ensure easy removal of the cake.
2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step incorporates air for a tender crumb.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to maintain an emulsified batter. Then mix in the orange zest and freshly squeezed orange juice until combined, adding fragrant citrus flavor and moisture.
5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can lead to a dense cake.
6. Fold in Cranberries: Gently fold in the cranberries so they are evenly distributed throughout the batter without crushing them.
7. Pour Batter into the Pan: Pour the cake batter into the prepared baking dish and spread it evenly using a spatula, preparing it for even baking.
8. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature for the best taste experience.

Notes

• For best results, use fresh cranberries, but frozen can be used if fresh are not available. Thaw slightly and drain any excess moisture before folding in.
• If you prefer a sweeter cake, you can sprinkle some raw sugar or coarse sugar on top before baking for a crunchy topping.
• This cake stores well in an airtight container at room temperature for 2 days or can be refrigerated for up to 5 days.
• To reheat, warm individual slices in a microwave for about 10-15 seconds.
• Substitute Greek yogurt with sour cream if desired; both provide moisture and tenderness.

Keywords: cranberry breakfast cake, orange cranberry cake, holiday breakfast cake, moist breakfast cake, fruit breakfast cake