If you are looking for a delightful treat that brightens your morning and brings a burst of flavor to your breakfast table, the Cranberry Orange Breakfast Cake Recipe is exactly what you need. This cake perfectly balances the tartness of fresh cranberries with the zesty brightness of orange, all wrapped up in a moist, tender crumb that feels indulgent without being too heavy. Whether you’re enjoying a quiet weekend brunch or looking to impress guests with an inviting homemade delight, this cake offers a beautiful blend of fresh ingredients, simplicity, and irresistible taste.

Cranberry Orange Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to making this Cranberry Orange Breakfast Cake Recipe shine. Each component plays an important role: from the fluffy texture provided by the leaveners to the citrusy freshness of the orange zest and juice, and the slight tang from the Greek yogurt that keeps the cake perfectly moist.

All-purpose flour: The base of the cake, providing structure and the perfect crumb.
Baking powder: Helps the cake rise evenly for a light texture.
Baking soda: Works with yogurt and orange juice to create a tender crumb.
Salt: Enhances all the flavors without being noticeable.
Granulated sugar: Adds sweetness and helps with browning.
Greek yogurt or sour cream: Adds moisture and a subtle tanginess that balances the flavors.
Unsalted butter (softened): Contributes richness and a tender crumb.
Large eggs: Bind ingredients and add structure for a perfect rise.
Orange zest: Packs intense citrus aroma and flavor, making the taste vibrant.
Freshly squeezed orange juice: Adds natural sweetness and brightness.
Fresh or frozen cranberries: Bursting with tartness, they provide a wonderful contrast against the sweet, fluffy cake.

How to Make Cranberry Orange Breakfast Cake Recipe

Step 1: Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to ensure the cake releases easily after baking. This setup helps maintain the cake’s shape and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients (Except Sugar)

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these ahead ensures even distribution of leavening agents, which is critical for an evenly risen cake.

Step 3: Cream Butter and Sugar

Using a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy. This aeration creates that light, tender texture that makes every bite delightful. Take your time—3 to 5 minutes of beating will do the trick.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. This gradual process ensures the eggs incorporate smoothly, helping to maintain the batter’s airy texture. Then, stir in the orange zest and freshly squeezed orange juice to infuse the cake with its signature bright and refreshing flavor.

Step 5: Combine Wet and Dry Ingredients

Now, gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients for the best consistency. Mix just until combined—avoid overmixing to keep your cake tender and soft.

Step 6: Fold in Cranberries

Gently fold in the cranberries until they are evenly distributed throughout the batter. Be gentle so the berries stay whole and don’t turn the batter pink. This step adds pops of tartness that perfectly complement the sweet, citrusy notes.

Step 7: Pour Batter into the Pan

Pour the luscious batter into the prepared baking dish and smooth the top with a spatula. This helps the cake bake evenly and look inviting once it’s out of the oven.

Step 8: Bake

Bake the cake in your preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma of orange and cranberries will fill your kitchen, building anticipation for that first bite.

Step 9: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. You can enjoy it warm or at room temperature—both ways melt in your mouth and are absolutely delightful.

How to Serve Cranberry Orange Breakfast Cake Recipe

Garnishes

A simple dusting of powdered sugar is all you need to enhance the look and add a touch of sweetness. For an extra burst, fresh orange slices or a few whole cranberries on top make the presentation pop and offer a hint of the flavors inside.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or a glass of freshly squeezed orange juice for a harmonious breakfast experience. You can also serve it with a dollop of whipped cream or vanilla Greek yogurt to add creamy richness.

Creative Ways to Present

Slice the cake into smaller squares and serve on a platter with a drizzle of honey or a light orange glaze for a fancy brunch setting. Alternatively, turn it into breakfast parfaits by layering cake cubes with yogurt and fresh fruit—it’s a fun way to enjoy this Cranberry Orange Breakfast Cake Recipe with variety.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover cake in an airtight container at room temperature for up to two days to keep it moist and fresh. If your kitchen is warm, it’s safer to refrigerate it, where it will keep for up to five days.

Freezing

If you want to enjoy this treat later, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. When ready, thaw overnight in the fridge to preserve its tender texture and fresh flavors.

Reheating

Reheat slices gently in the microwave for about 15 to 20 seconds or warm them in a low oven (around 300°F/150°C) for 10 minutes. This brings back the cake’s soft texture and revives those zesty aromas beautifully.

FAQs

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries work just as well as fresh ones. If they are large, just halve them before adding to the batter. There’s no need to thaw; just fold them in frozen to keep the batter from turning too pink.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, sour cream is an excellent substitute that will add similar moisture and tanginess. You can also use buttermilk, but reduce the orange juice slightly to maintain the right batter consistency.

Is this cake sweet or tart?

This Cranberry Orange Breakfast Cake Recipe balances both sweetness and tartness beautifully. The sugar and orange juice provide a pleasant sweetness, while the cranberries add a refreshing tart contrast that keeps every bite interesting.

Can I make this recipe gluten-free?

You can try using a one-to-one gluten-free flour blend in place of the all-purpose flour. However, results may vary slightly in texture. Make sure your blend contains xanthan gum to help with structure and binding.

How do I know when the cake is done baking?

The best way is the classic toothpick test: insert a toothpick or thin skewer into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is perfectly baked and ready to come out of the oven.

Final Thoughts

This Cranberry Orange Breakfast Cake Recipe is one of those simple but extraordinary dishes that quickly become a breakfast staple. It’s bursting with fresh, vibrant flavors and has just the right texture to satisfy without overwhelming. I can’t wait for you to try it and see how this cake fills your mornings with sunshine and joy.

Cranberry Orange Breakfast Cake Recipe

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4.2 from 60 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Cranberry Orange Breakfast Cake is a delightful, moist cake bursting with fresh citrus flavor and tangy cranberries. Perfect for a cozy morning treat or brunch, it combines the zestiness of orange with the tartness of cranberries in a tender crumb. Made with simple ingredients like Greek yogurt and butter, it offers a balance of richness and freshness.

Ingredients

Scale

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)

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Instructions

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.
Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process should take about 3-5 minutes and helps incorporate air into the batter.
Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure even distribution. Then mix in the orange zest and freshly squeezed orange juice until fully combined.
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.
Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter so they are evenly distributed without bursting.
Pour Batter into the Pan: Transfer the batter into the prepared 9×9-inch baking dish and spread it evenly using a spatula.
Bake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
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 either warm or at room temperature for best flavor.

Notes

You can use either fresh or frozen cranberries; if using frozen, do not thaw before folding into the batter to avoid color bleeding.
For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
Make sure not to overmix the batter once the flour is added to keep the cake tender.
Use a toothpick test to check doneness to avoid overbaking, which can dry out the cake.
Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Method: Baking
Cuisine: American