If you’re searching for a bright, tangy, and irresistibly moist morning treat, this Cranberry Orange Breakfast Cake Recipe is about to become your new favorite go-to baking project. Bursting with vibrant cranberries and zesty orange notes, this cake brings a perfect balance of sweet and tart, wrapped in a tender crumb that feels like a warm morning hug. It’s a wonderful way to start your day on a flavorful note, whether it’s an ordinary weekday or a special brunch gathering.
Ingredients You’ll Need
The magic behind this Cranberry Orange Breakfast Cake Recipe lies in its simple, wholesome ingredients. Each item plays a vital role in creating that perfect harmony of flavor, texture, and color, making the cake both beautiful and delightful to eat.
- 2 cups all-purpose flour: Provides the structure and softness that allows the cake to rise just right.
- 2 teaspoons baking powder: A leavening agent that makes the cake light and fluffy.
- 1/2 teaspoon salt: Enhances the overall flavor by balancing sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and creates that tender, buttery crumb.
- 1 cup granulated sugar: Sweetens the cake while helping with its moist texture.
- 2 large eggs: Bind all the ingredients together and add extra moisture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1 tablespoon orange zest: Packs in a punch of fresh citrus aroma and taste.
- 1/2 cup orange juice: Intensifies the orange flavor and keeps the cake juicy.
- 1/2 cup sour cream or plain yogurt: Adds tang and tenderness to the crumb.
- 2 cups fresh or frozen cranberries: Bursts of tartness punctuate every bite with vibrant color.
- 2 tablespoons turbinado sugar (optional): Sprinkled on top for a delightful crunchy finish.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1: Prepare Your Baking Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to ensure the cake comes out smoothly. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is crucial for creating that tender crumb and incorporating air into your batter.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and orange zest, letting those beautiful citrus oils infuse into your batter for that signature zing.
Step 4: Incorporate Wet Ingredients
Mix in the orange juice and sour cream (or yogurt) until the batter becomes smooth and well combined. These add moisture and a slight tang that enhances the complexity of the cake.
Step 5: Combine Wet and Dry, Fold in Cranberries
Gradually fold the dry ingredient mixture into your wet batter, being careful not to overmix to keep the cake tender. Lastly, gently fold in the fresh or frozen cranberries; if using frozen, do not thaw them to maintain their shape and prevent the batter from turning pink.
Step 6: Bake to Perfection
Spread the batter evenly in your prepared baking pan and sprinkle the top with turbinado sugar if you like an added crunch. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before slicing and serving to fully enjoy its flavors.
How to Serve Cranberry Orange Breakfast Cake Recipe
Garnishes
A simple dusting of powdered sugar enhances the cake’s appearance and adds a touch of sweetness that complements the tart cranberries beautifully. For a fancy touch, add a few extra fresh cranberries or a thin twist of orange peel on top.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a smear of cream cheese for a creamy contrast. A cup of freshly brewed coffee or a bright herbal tea elevates the breakfast experience, highlighting the cake’s citrusy notes perfectly.
Creative Ways to Present
Serve slices on a rustic wooden board surrounded by seasonal fresh fruit for a charming brunch centerpiece. Alternatively, cut into bite-sized squares and offer as a delightful finger food option at a festive gathering. Adding a drizzle of a homemade orange glaze can transform this breakfast cake into a stunning dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to five days, making sure the cake is well sealed to prevent drying out.
Freezing
You can freeze this cake, either whole or sliced, by wrapping it securely in plastic wrap and aluminum foil. When properly stored, it remains good for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
Reheating
Warm leftover slices gently in the microwave for about 15 to 20 seconds or in a low-heat oven for 10 minutes. This brings back the moistness and revives those fresh orange aromas you love.
FAQs
Can I use frozen cranberries for this Cranberry Orange Breakfast Cake Recipe?
Absolutely! Just remember not to thaw them before folding into the batter to avoid turning the batter pink and losing some of the cranberry’s texture.
Is there a substitute for sour cream in this recipe?
Yes! Plain yogurt works just as well and offers the same tangy moisture that helps keep the cake tender.
Can I make this cake gluten-free?
You can try swapping the all-purpose flour for a gluten-free baking mix, but results may vary. It’s best to use a blend that contains xanthan gum or similar binding agents to mimic the texture.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs clinging to it, the cake is perfect and ready to come out of the oven.
Can I add nuts to this Cranberry Orange Breakfast Cake Recipe?
Yes, chopped walnuts or pecans add a lovely crunch and nutty dimension that pairs well with the cranberries and orange zest.
Final Thoughts
This Cranberry Orange Breakfast Cake Recipe is truly a warm embrace in cake form, perfect for brightening your mornings or impressing guests with little fuss. Its vibrant colors and lively flavors will have everyone asking for seconds, so don’t hesitate to give it a try and make your breakfast extra special.
Print
Cranberry Orange Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful cranberry orange breakfast cake bursting with fresh cranberries and zesty orange flavor. Perfect for holiday mornings or a delightful brunch treat, this cake combines a tender crumb with a subtle sweetness topped with crunchy turbinado sugar for added texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1/2 cup sour cream or plain yogurt
Additional Ingredients
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This creates a tender texture in the cake.
- Add eggs and flavorings: Beat in the eggs one at a time to the butter and sugar mixture, fully incorporating each before adding the next. Stir in the vanilla extract and orange zest for aromatic flavor.
- Incorporate liquids: Mix in the orange juice and sour cream (or plain yogurt) until the batter is smooth, which adds moisture and a slight tang.
- Combine wet and dry ingredients: Gradually fold the dry flour mixture into the wet ingredients just until combined. Avoid overmixing to keep the cake tender and to prevent toughness.
- Fold in cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter.
- Transfer batter and add topping: Spread the batter evenly in the prepared pan. If desired, sprinkle the top with turbinado sugar for a crunchy, sweet finish.
- Bake the cake: Place the 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 and serve: Allow the cake to cool slightly in the pan before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- This cake can be baked in a round springform pan for a more traditional appearance.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- For added sweetness, drizzle with a light orange glaze made from powdered sugar and fresh orange juice.
