If you’re searching for a vibrant, fruity treat that feels like a morning celebration, the Cranberry Orange Breakfast Cake Recipe fits the bill perfectly! This delightful cake combines the tart punch of cranberries with zesty orange in a moist, tender crumb, making it just right for breakfast, brunch, or an afternoon coffee break. Every bite brings together brightness and comfort, turning simple ingredients into a showstopping centerpiece that tastes like pure sunshine. Whether you make it for a holiday gathering or just to add a little joy to your week, this Cranberry Orange Breakfast Cake Recipe will earn a beloved spot in your recipe rotation.

Cranberry Orange Breakfast Cake Recipe - Recipe Image

Ingredients You’ll Need

With this Cranberry Orange Breakfast Cake Recipe, each ingredient plays a starring role—creating an irresistible balance of tangy, sweet, and buttery flavors. Here’s a look at why every component counts and how you can make the most of them in your baking adventure.

All-purpose flour: This forms the sturdy base, ensuring a tender and reliable crumb.
Baking powder: Vital for lift, it helps the cake rise beautifully without becoming dense.
Baking soda: Enhances the leavening, especially with the acidity from the orange juice and yogurt.
Salt: Just a pinch brings out the flavors and balances the sweetness!
Granulated sugar: Adds sweetness and helps create that perfectly golden edge.
Greek yogurt or sour cream: These keep the crumb moist and add a lovely bit of tang to complement the fruit.
Unsalted butter (softened): For richness and that tender, melt-in-your-mouth cake texture.
Large eggs: Bind everything together and add a subtle richness.
Orange zest: Don’t skip it—the zest infuses the batter with concentrated citrus essence.
Freshly squeezed orange juice: Adds natural brightness, moisture, and a pop of orange flavor.
Fresh or frozen cranberries (halved if large): The star of the show! Their tartness plays perfectly off the sweet cake.

How to Make Cranberry Orange Breakfast Cake Recipe

Step 1: Prepare the Pan

Start by preheating your oven to 350°F (175°C). To make sure your cake comes out without a hitch, grease and flour a 9×9-inch baking dish, or line it with parchment paper for easy lifting and cleanup. The preparation means you can focus entirely on the fun part—the mixing and baking!

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients well in advance ensures an even rise and a smooth crumb throughout your Cranberry Orange Breakfast Cake Recipe.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this should take about 3-5 minutes. Creaming is essential in this recipe as it adds air to your batter, helping create a lighter, more tender cake.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then stir in the orange zest and freshly squeezed orange juice. This step is where the magic happens: the zest and juice turn the batter into a fragrant, citrusy dream.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry mixture into the wet butter mixture, alternating with the Greek yogurt. Start and finish with the dry ingredients. Don’t overmix—it’s okay if you see a few streaks of flour; this helps keep your Cranberry Orange Breakfast Cake Recipe ultra-tender.

Step 6: Fold in Cranberries

Carefully fold in the cranberries until evenly distributed throughout the batter. If your cranberries are on the larger side, halve them for a prettier presentation and easier slicing.

Step 7: Pour and Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will be filled with an irresistible scent, and the top of the cake should be softly golden.

Step 8: Cool and Serve

Let your cake rest in the pan for about 10 minutes, then use the parchment or gently run a knife around the edges and transfer the cake to a wire rack to cool completely. Slice and serve warm, at room temperature, or even slightly chilled—each way is delightful!

How to Serve Cranberry Orange Breakfast Cake Recipe

Garnishes

Top each slice with a sprinkle of powdered sugar, a few extra fresh cranberries, or a thin strip of orange peel. For a touch of decadence, a dollop of whipped cream or a drizzle of orange glaze can make this Cranberry Orange Breakfast Cake Recipe truly irresistible.

Side Dishes

Pair this bright, tangy cake with a creamy cup of Greek yogurt, a simple fruit salad, or even scrambled eggs and bacon for a complete brunch. A mug of freshly brewed coffee or a pot of herbal tea on the side is the perfect match for the cake’s citrusy zing.

Creative Ways to Present

Slice the cake into elegant triangles for a dainty tea party feel, or cut into hearty squares for a grab-and-go breakfast treat. You can also dust the top with powdered sugar through a stencil for a lacy, festive touch—ideal if you’re bringing the Cranberry Orange Breakfast Cake Recipe to a holiday gathering!

Make Ahead and Storage

Storing Leftovers

Store any leftover Cranberry Orange Breakfast Cake Recipe in an airtight container at room temperature for up to two days. If you live in a particularly humid area, refrigerate to keep it fresh and moist for a few extra days.

Freezing

To freeze, let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to two months. When ready to enjoy, thaw overnight in the refrigerator or on the counter for several hours.

Reheating

Warm slices gently in the microwave for about 10-20 seconds, or wrap a chunk in foil and heat in a 300°F oven for 10 minutes. This brings back the bakery-fresh taste and soft, pillowy texture of your Cranberry Orange Breakfast Cake Recipe.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Dried cranberries work well—just soak them in hot water for about 10 minutes to plump them up before folding them into your batter.

Is it possible to make this cake gluten-free?

Yes, you can substitute a good quality gluten-free all-purpose flour blend for the regular flour. Make sure it includes a binding agent like xanthan gum for best results.

Can I substitute lemon for orange in this recipe?

You can—substitute lemon zest and juice for a tart, bright twist on the Cranberry Orange Breakfast Cake Recipe. The overall flavor will be more puckery and intense, so adjust sugar if needed.

What’s the best way to slice the cake cleanly?

Let the cake cool completely, and use a sharp serrated knife for the cleanest slices. If you’re serving at a party, wiping the knife between cuts keeps things neat!

How do I prevent cranberries from sinking to the bottom?

Toss the cranberries with a tablespoon of flour before adding them to the batter. This helps suspend them throughout the cake for attractive pops of color and fruit in every bite.

Final Thoughts

Once you try this Cranberry Orange Breakfast Cake Recipe, you’ll want to make it every time cranberries are in season—or maybe even more often! It’s bright, cozy, and sure to be a favorite at your table. Gather your ingredients, preheat your oven, and treat yourself and your loved ones to a little slice of joy.

Cranberry Orange Breakfast Cake Recipe

★★★★★

4.9 from 12 reviews

Author: lina
Total Time: 1 hour
Yield: 1 9×9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

A delightful Cranberry Orange Breakfast Cake that is bursting with citrusy flavors and juicy cranberries. Perfect for a cozy morning treat or a festive brunch!

Instructions

Prepare the Pan: Preheat oven to 350°F. Grease and flour a 9×9-inch baking dish or line with parchment paper.
Mix the Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
Add Eggs and Flavorings: Mix in eggs one at a time, then add orange zest and juice.
Combine Wet and Dry Ingredients: Fold in flour mixture and Greek yogurt alternately.
Fold in Cranberries: Gently mix in cranberries.
Pour Batter into the Pan: Spread batter evenly in the prepared dish.
Bake: Bake for 35-40 minutes until a toothpick comes out clean.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

You can substitute the orange zest with lemon zest for a different citrus twist.
This cake pairs wonderfully with a cup of hot coffee or tea.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 220mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: Cranberry Orange Breakfast Cake, Citrus Cake Recipe, Brunch Cake, Morning Treat