Cranberry Orange Breakfast Cake Recipe Easy
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.
PrintCranberry Orange Breakfast Cake Recipe
Ingredients
- 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)
Instructions
- Prepare the Pan:
- Mix the Dry Ingredients (Except Sugar):
- Cream Butter and Sugar:
- Add Eggs and Flavorings:
- Combine Wet and Dry Ingredients:
- Fold in Cranberries:
- Pour Batter into the Pan:
- Bake:
- Cool and Serve:
Frequently Asked Questions
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.
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