Cranberry Orange Breakfast Cake Recipe

If you are looking for a bright, flavorful way to start your day, this Cranberry Orange Breakfast Cake Recipe is an absolute must-try. It perfectly marries the zesty brightness of fresh orange with the tart pop of cranberries in a moist, tender cake that’s just sweet enough to satisfy your morning craving without weighing you down. Every bite brings a delightful balance of tang and sweetness, paired with a buttery crumb that feels like a warm hug. Whether you’re whipping it up for a weekend brunch or a cozy weekday treat, this breakfast cake is sure to become one of your go-to recipes for happiness at the start of the day.

Ingredients You’ll Need

The ingredients for this Cranberry Orange Breakfast Cake Recipe are wonderfully straightforward, yet each plays a vital role in achieving the perfect texture and flavor. From the tangy Greek yogurt that keeps the cake moist, to the fresh orange zest that infuses aromatic brightness, every element brings something special to the mix.

• 2 cups all-purpose flour: The base that gives the cake structure and a tender crumb.
• 1 ½ tsp baking powder: Helps the cake rise beautifully and stay light.
• ½ tsp baking soda: Enhances the rise and works with the yogurt for extra fluffiness.
• ¼ tsp salt: Balances the sweetness and boosts all the flavors.
• 1 cup granulated sugar: Sweetens the cake just right without overpowering the fruit.
• ½ cup Greek yogurt or sour cream: Adds tang and moisture, making each bite deliciously soft.
• ½ cup unsalted butter (softened): Brings richness and a tender texture when creamed with sugar.
• 2 large eggs: Bind everything together and add structure to the cake.
• Zest from 1 large orange: Loads of fragrant citrus flavor that’s the star of this recipe.
• ½ cup freshly squeezed orange juice: Infuses fresh, natural sweetness and moistness.
• 1 ½ cups fresh or frozen cranberries (halved if large): Bursts of tartness that complement the orange perfectly.

How to Make Cranberry Orange Breakfast Cake Recipe

Step 1: Prepare the Pan

Start by preheating your oven to 350°F (175°C). Then, grease and lightly flour a 9×9-inch baking dish or line it with parchment paper for easy removal. Preparing the pan correctly sets the foundation for your cake to bake evenly and come out cleanly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that the leavening agents and salt are evenly distributed so your cake rises consistently and tastes balanced. Set this mixture aside for now.

Step 3: Cream Butter and Sugar

In a separate large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process incorporates air, which is key to achieving a tender and airy crumb in your breakfast cake.

Step 4: Add Eggs and Flavorings

Next, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Follow this by stirring in the fresh orange zest and freshly squeezed orange juice. The citrus elements bring brightness and a lovely aromatic punch that will fill your kitchen with the scent of sunshine.

Step 5: Combine Wet and Dry Ingredients

Gradually fold in your flour mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Be gentle here—mix just until everything is combined to avoid overworking the batter, which can make your cake tough instead of tender.

Step 6: Fold in Cranberries

Carefully fold in the fresh or frozen cranberries, ensuring they get evenly distributed throughout the batter. These juicy berries are the tart contrast to the sweetness and will delight your taste buds.

Step 7: Pour Batter and Bake

Pour the batter into your prepared baking dish, spreading it evenly with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. You’ll know your cake is ready when it’s golden on top and has a light spring back to the touch.

Step 8: Cool and Serve

Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step prevents sogginess on the bottom and helps the cranberries settle perfectly within the cake. Slice and enjoy warm or at room temperature.

How to Serve Cranberry Orange Breakfast Cake Recipe

Garnishes

A dusting of powdered sugar is a simple yet elegant touch that adds a touch of sweetness and a snowy appearance. Fresh orange slices or a sprinkle of additional orange zest can amp up the citrus aroma. For an indulgent finish, a drizzle of honey or a light glaze made from orange juice and powdered sugar can bring even more flavor to the table.

Side Dishes

Pair the cake with a dollop of Greek yogurt or a splash of cream for a creamy contrast. Fresh berries or a small bowl of mixed fruit salad provide an extra burst of freshness, while a cup of your favorite coffee or a citrusy herbal tea rounds out a perfectly balanced breakfast experience.

Creative Ways to Present

Serve the cake in individual ramekins for a charming personal presentation, or cut into small squares and arrange on a brunch platter with other baked goods for a festive spread. Adding edible flowers or fresh mint sprigs gives a pop of color and elegance that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Cranberry Orange Breakfast Cake Recipe tightly in plastic wrap or place it in an airtight container to keep it moist and fresh at room temperature. It will stay delicious for up to 3 days, making it perfect for quick breakfast bites or satisfying snacks.

Freezing

This cake freezes wonderfully. Slice it into portions and wrap each piece in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen cake will maintain its quality for up to 2 months. When you’re ready to enjoy, just thaw at room temperature or gently warm it up.

Reheating

To bring back that fresh-baked feel, reheat slices in a microwave for about 15-20 seconds or in a low oven (around 300°F) for 10 minutes. This will revive the moist texture and enhance the flavors, making every bite feel just like the first time you made it.

FAQs

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries work great and add the same delicious tartness. Just make sure to fold them in frozen to prevent the batter from turning purple or becoming too watery.

Can I substitute the Greek yogurt with something else?

Yes, sour cream is a perfect substitute and will give similar moisture and tang. If you prefer dairy-free, consider a plant-based yogurt, but texture might vary slightly.

Is it possible to make this cake gluten-free?

Definitely. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. This swap typically keeps the cake texture just as delightful.

How do I know when the cake is done baking?

Insert a toothpick or thin skewer into the center; if it comes out clean or with just a few crumbs clinging to it, your cake is ready to come out of the oven.

Can I make this cake the night before serving?

Yes! In fact, letting it rest overnight can help meld the flavors even more. Simply cover it well and bring it to room temperature or warm slightly before serving.

Final Thoughts

Once you try this Cranberry Orange Breakfast Cake Recipe, it’s easy to see why it becomes a beloved part of morning routines. Its vibrant flavors and moist, tender crumb make breakfast feel special and festive any day of the week. So go ahead, gather your ingredients, bake it fresh, and enjoy every delightful bite. You and your loved ones will be thanking you for this sunny slice of happiness!

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