Introduction

This Easy Cranberry Orange Breakfast Cake Recipe is a simple, one-bowl wonder that brings a burst of bright flavor to your morning. It’s a moist, tender cake studded with tart cranberries and infused with fresh orange zest, perfect for a cozy weekend brunch or a quick grab-and-go treat. For another festive dish featuring cranberries, try the Roasted Butternut Squash with Sausage and Cranberry Filling Recipe.

Ingredients

This Cranberry Orange Breakfast Cake fills the kitchen with the bright, zesty aroma of fresh oranges, perfectly balanced by the tart pop of cranberries in every tender, golden slice.

• 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)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Cranberry Orange Breakfast Cake comes together about 20% faster than similar recipes, thanks to its simple mixing method and minimal prep work.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line the bottom with parchment paper for easy removal. Zest your orange and juice it, ensuring you have the required amount. Measure out your dry ingredients—flour, baking powder, and salt—and whisk them together in a medium bowl.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat softened unsalted butter and granulated sugar together on medium speed for 2-3 minutes. The mixture should become light, fluffy, and pale in color. This step is crucial for creating a tender crumb in your Cranberry Orange Breakfast Cake.

Step 3 — Incorporate Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, orange zest, and fresh orange juice. The batter may look slightly curdled at this stage, which is perfectly normal and will come together once the dry ingredients are added.

Step 4 — Combine Dry and Wet Mixtures

With the mixer on low speed, gradually add the whisked dry ingredients to the wet ingredients. Mix just until the flour disappears and no dry streaks remain; overmixing will lead to a tough cake. Gently fold in the fresh or frozen cranberries using a spatula to distribute them evenly.

Step 5 — Transfer and Smooth Batter

Pour the thick batter into your prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, ensuring it reaches the corners. For an optional sweet, crunchy topping, sprinkle the surface with a tablespoon of coarse sugar or turbinado sugar before baking.

Step 6 — Bake to Perfection

Place the pan in the center of your preheated oven. Bake for 45-55 minutes. The cake is done when the top is golden brown, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).

Step 7 — Cool and Serve

Let the Cranberry Orange Breakfast Cake cool in the pan on a wire rack for 15-20 minutes. Then, run a knife around the edges and carefully invert it onto the rack, peeling off the parchment paper. Allow it to cool completely before slicing. Serve slightly warm or at room temperature.

Nutritional Information

Calories	~320 kcal
Protein	~5 g
Carbohydrates	~48 g
Fat	~12 g
Fiber	~2 g
Sodium	~220 mg

This Cranberry Orange Breakfast Cake is a good source of vitamin C from the fresh cranberries and orange zest. The provided values are estimates based on typical ingredients and serving size; individual results may vary depending on specific brands and measurements used.

Healthier Alternatives

This Cranberry Orange Breakfast Cake is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to your dietary needs without sacrificing its signature bright flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or oat flour for a boost of protein and a subtly nutty, moist crumb.
• Lower-Carb Sweetener — Swap the granulated sugar for a monk fruit-erythritol blend to significantly reduce the carbs and keep the cake diabetic-friendly.
• Dairy-Free Moisture — Use a plant-based yogurt (like coconut or almond) and a neutral oil instead of butter for a rich, dairy-free version that stays incredibly tender.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend to make this Cranberry Orange Breakfast Cake celiac-safe while maintaining a classic cake texture.
• Egg Substitute — For a vegan option, one flax egg (1 tbsp ground flax + 2.5 tbsp water) per egg works perfectly to bind the batter.
• Reduced Sodium — Simply omit the added salt from the batter; the leavening agents and other ingredients provide plenty of flavor.
• Whole Grain Twist — Substitute up to half the white flour with whole wheat pastry flour for extra fiber and a heartier, wholesome taste.
• Oil for Butter — Using a light olive oil or avocado oil instead of butter creates an exceptionally moist cake with a lighter texture.

Serving Suggestions

• Pair a slice of this Cranberry Orange Breakfast Cake with a dollop of Greek yogurt or a scoop of lemon curd for a delightful contrast of tangy and sweet.
• Serve it as the centerpiece of a holiday or weekend brunch spread alongside savory items like scrambled eggs and crispy bacon.
• Transform it into an elegant dessert by warming individual portions and serving them with a drizzle of vanilla custard or a scoop of vanilla bean ice cream.
• For a simple, cozy breakfast, enjoy it with a hot cup of coffee, Earl Grey tea, or a freshly squeezed glass of orange juice.
• Add a festive touch for Christmas morning by dusting the top with powdered sugar just before serving and garnishing with fresh orange zest.
• Pack slices for a portable, satisfying snack during autumn hikes, school lunches, or afternoon coffee breaks.

To plate, use a simple cake stand to showcase its rustic beauty, or for individual servings, place slices on neutral-colored plates to let the vibrant cranberries pop.

Common Mistakes to Avoid

• Mistake: Using old, soft cranberries. Fix: Use firm, fresh or frozen cranberries to prevent a mushy texture and bitter pockets.
• Mistake: Overmixing the batter. Fix: Mix just until the dry ingredients are incorporated to keep your Cranberry Orange Breakfast Cake tender, not tough.
• Mistake: Not creaming butter and sugar properly. Fix: Beat them for 2–3 minutes until pale and fluffy to create the cake’s essential light crumb.
• Mistake: Skipping the orange zest. Fix: Always zest the orange before juicing it; the zest holds the potent oils for that signature bright flavor.
• Mistake: Substituting orange extract for fresh juice. Fix: Use real juice and zest; extract can taste artificial and overpower the delicate cranberry balance.
• Mistake: Underbaking due to a wet center. Fix: Test with a toothpick; it should come out clean, as juicy cranberries add extra moisture.
• Mistake: Adding cranberries without coating. Fix: Toss them in a tablespoon of the recipe’s flour to prevent sinking to the bottom during baking.
• Mistake: Using a dark metal pan. Fix: Opt for a light-colored metal or glass pan to avoid over-browning the edges before the center is done.
• Mistake: Cutting the warm cake immediately. Fix: Let it cool in the pan for 15–20 minutes to set; slicing too soon causes crumbly, messy pieces.

Storing Tips

• Fridge: Cool the Cranberry Orange Breakfast Cake completely, then store it tightly wrapped or in an airtight container. It will stay fresh for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap the cooled cake (or individual slices) tightly in plastic wrap and then in foil or place in a freezer-safe container. This Cranberry Orange Breakfast Cake can be frozen for up to 3 months. Thaw overnight in the fridge.
• Reheat: For a warm, fresh-from-the-oven taste, reheat individual slices in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for 5-10 minutes until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Always let the cake cool to room temperature before storing to prevent condensation, which can make it soggy.

Conclusion

This easy Cranberry Orange Breakfast Cake is a delightful way to start any morning. If you love this flavor combination, try our Cranberry Orange Muffins with Streusel Topping Recipe next. We hope you enjoy this recipe—please leave a comment with your review and subscribe for more delicious updates!

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FAQs

Can I use frozen cranberries in this Cranberry Orange Breakfast Cake?

Yes, you can use frozen cranberries. Do not thaw them before adding to the batter, as this prevents excess moisture and color bleeding. Tossing them in a little flour first helps them distribute evenly throughout the cake.

How should I store this breakfast cake to keep it fresh?

Store the cooled Cranberry Orange Breakfast Cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days, or freeze individual slices for up to 3 months.

Can I make this cake ahead of time for a brunch?

Absolutely. This Cranberry Orange Breakfast Cake is an excellent make-ahead option. Bake it the day before, let it cool completely, and store it covered. The flavors meld overnight, making it even more delicious the next morning.