Cranberry Orange Breakfast Cake: Imagine waking up to the irresistible aroma of a freshly baked delight, a sweet promise that transforms an ordinary morning into something truly special. I’ve always found that the right breakfast can set the tone for the entire day, and this particular cake certainly delivers on that promise. While the concept of a “breakfast cake” might feel like a modern indulgence, the tradition of enjoying sweet baked goods with morning coffee or tea dates back centuries, evolving from simple bread puddings to more elaborate treats enjoyed in homes across many cultures. This recipe beautifully encapsulates that comforting, time-honored spirit.
What makes this dish truly special, and why I believe it has garnered such a loyal following, is its remarkable balance of flavors and textures. The vibrant, tart burst of cranberries perfectly complements the sweet, fragrant, and zesty notes of fresh orange, all nestled within a wonderfully moist and tender crumb. It’s not just a cake; it’s a delightful celebration in every slice—easy enough for a casual weekend morning yet elegant enough to grace your holiday brunch table. Preparing this Cranberry Orange Breakfast Cake is a simple pleasure, promising a radiant start to your day and a treat that will surely become a cherished part of your morning ritual.
Ingredients:
- For the Cranberry Orange Breakfast Cake:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened to room temperature, plus extra for greasing the pan
- 1 ½ cups (300g) granulated sugar
- Zest of 2 large oranges (about 2 tablespoons), finely grated
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature (if you don’t have buttermilk, you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes)
- 2 cups (240g) fresh or frozen cranberries (no need to thaw if frozen)
- For the Orange Glaze:
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- Zest of 1 large orange, finely grated
- 3-4 tablespoons fresh orange juice (from the oranges you zested earlier)
Getting Started: Prepping Your Kitchen and Ingredients
- First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). It’s crucial for an even bake, so give it plenty of time to come to temperature. A properly preheated oven ensures that your Cranberry Orange Breakfast Cake will rise beautifully and cook through evenly from the start, preventing a dense bottom or raw center.
- Next, prepare your baking pan. I like to use a 9×13 inch (23×33 cm) baking dish for this particular Cranberry Orange Breakfast Cake. Grease it generously with unsalted butter or a non-stick baking spray, making sure to get into all the corners and up the sides. For an even easier release and cleanup, you can also line the bottom with a piece of parchment paper, leaving an overhang on the longer sides to create convenient “handles.” This makes lifting the fully baked cake out after baking an absolute breeze!
- Now, let’s get those star cranberries ready. If you’re using fresh cranberries, give them a good rinse under cold water and carefully pick out any soft, bruised, or shriveled ones. If you’re using frozen cranberries, there’s absolutely no need to thaw them; you can add them directly to the batter as they are. They’ll bake up perfectly fine and retain their lovely tartness.
- For the oranges, give them a good scrub under warm water. We’ll be using both the zest and the juice, which are key to the vibrant flavor of our Cranberry Orange Breakfast Cake. When zesting, remember to only grate the bright orange part of the peel, taking care to avoid the bitter white pith underneath. I usually zest the required oranges first, then cut them in half and squeeze out the fresh juice using a citrus reamer or just my hands. Make sure to reserve enough zest and juice for both the cake batter itself and for the delightful orange glaze we’ll make later on. This concentrated citrus flavor is truly the signature element of our Cranberry Orange Breakfast Cake.
- Important Note on Ingredients: Ensure your unsalted butter, large eggs, and buttermilk are all at room temperature before you begin mixing. This is a small but mighty tip that makes a huge difference! Room temperature ingredients emulsify better, which means they combine more smoothly and uniformly. This leads to a more consistent batter and, ultimately, a lighter, fluffier cake with a superior texture. If your eggs are cold, you can warm them quickly by placing them (still in their shells) in a bowl of warm (not hot!) water for 5-10 minutes. For butter, if you forgot to take it out in advance, you can cut it into smaller pieces and let it sit for a few minutes, or microwave it for just a few seconds (5-10 seconds at a time) until it’s slightly soft but not melted.
Mixing the Dry Components
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. I always recommend spooning your flour into the measuring cup and then leveling it off with a straight edge (like the back of a knife or an offset spatula). This prevents compacting the flour, which can lead to too much flour being added, and ensures you’re using the correct amount, which is absolutely crucial for achieving the perfect texture in your cake.
- Give these dry ingredients a good, thorough whisk for about 30 seconds to a minute. This step isn’t just about combining them; it’s about aerating the flour, breaking up any lumps, and most importantly, evenly distributing the leavening agents (baking powder and baking soda) throughout the mixture. This even distribution ensures your Cranberry Orange Breakfast Cake rises beautifully and uniformly, without any unexpected dense spots. Set this bowl aside for a moment while we work on the wet ingredients.
Creaming the Wet Ingredients for the Cake
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand-held electric mixer, add the softened unsalted butter and the granulated sugar.
- Beat these two together on medium speed for about 3-5 minutes, or until the mixture becomes wonderfully light, fluffy, and visibly pale yellow in color. This process is called “creaming,” and it’s absolutely essential for incorporating air into the butter and sugar mixture. The air pockets created here contribute significantly to the cake’s tender and airy crumb. You’ll notice the sugar crystals dissolving, and the mixture increasing in volume as it becomes lighter. Don’t rush this step! This is where we lay the vital foundation for a truly excellent, melt-in-your-mouth Cranberry Orange Breakfast Cake.
- Once the butter and sugar are beautifully creamed, add the finely grated orange zest directly to the mixture. Beat for another 30 seconds to fully incorporate it. The aroma at this stage is absolutely divine, and beating the zest directly into the fat helps to release those wonderful, aromatic citrus oils directly into the batter, thoroughly infusing the cake with incredible, bright orange flavor.
- Next, add the large eggs, one at a time, beating well after each addition until each egg is fully incorporated into the mixture. Scrape down the sides of the bowl with a rubber spatula after each egg to ensure everything is mixed evenly and no pockets of unmixed ingredients remain. The mixture might look a little curdled after adding the first egg, but don’t worry; this is completely normal and it will come together as you add the subsequent eggs and continue to beat. This gradual addition helps to maintain the emulsion and ensures a smooth batter.
- Finally, stir in the pure vanilla extract. Beat for just another 10-15 seconds until it is completely combined. Vanilla adds a lovely warmth, depth, and subtle sweetness that perfectly complements the bright orange and tart cranberries, creating a harmonious flavor profile for your Cranberry Orange Breakfast Cake.
Bringing It All Together: Forming the Cake Batter
- Now it’s time to bring our meticulously prepared wet and dry ingredients together. With the mixer on low speed (or if you’re mixing by hand, stir gently), gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. This method helps to create a balanced batter.
- Start by adding about a third of the dry ingredients to the wet mixture. Mix on low speed, just until the flour is mostly incorporated.
- Then, add about half of the buttermilk to the bowl. Continue to mix on low speed until it is just combined.
- Repeat this process: add another third of the dry ingredients, mix briefly, then add the remaining buttermilk, mix briefly, and finally, add the last third of the dry ingredients.
- After each addition, mix only until the ingredients are just combined and no large streaks of dry flour are visible. The key here is not to overmix! Overmixing develops the gluten in the flour too much, which can result in a tough, dense, and chewy cake, which is definitely not what we want for our tender Cranberry Orange Breakfast Cake. We are aiming for a light and tender crumb, so stop mixing as soon as you see no more dry streaks of flour. A few small lumps in the batter are perfectly fine and often indicate that you haven’t overmixed.
- Once the batter is just combined, gently fold in the fresh or frozen cranberries. Do this by hand with your rubber spatula, using gentle motions to avoid crushing the cranberries. You want to distribute them evenly throughout the batter without breaking them apart too much. If using frozen cranberries, they might slightly color the batter, which is totally normal and adds a lovely marbling effect.
Baking Your Cranberry Orange Breakfast Cake
- Pour the beautiful, vibrant Cranberry Orange Breakfast Cake batter into your prepared 9×13 inch baking dish. Use your rubber spatula to spread it evenly into all the corners and ensure a relatively flat top for consistent baking.
- Carefully place the baking dish in your preheated 350°F (175°C) oven. Try to center it for the best heat distribution.
- Bake for approximately 45-55 minutes. Baking times can vary quite a bit depending on your specific oven, its calibration, and even the type of baking dish you’re using, so it’s always best to keep a close eye on your cake, especially towards the end of the baking time.
- How do you know when it’s done? The cake will be beautifully golden brown on top, the edges will start to pull away slightly from the sides of the pan, and most importantly, a wooden skewer or toothpick inserted into the very center of the cake will come out clean or with just a few moist crumbs attached. If it comes out with wet batter, continue baking for another 3-5 minutes and then check again. Avoid opening the oven door too frequently, especially during the first 30 minutes of baking, as this can cause the cake to sink in the middle.
- Once baked to perfection, carefully remove the cake from the oven. Allow it to cool in the pan on a wire rack for at least 15-20 minutes. This crucial cooling period allows the cake to set properly and firm up, making it much easier to handle and preventing it from crumbling when you move it.
- After it has cooled slightly in the pan, if you used parchment paper handles, you can carefully lift the cake out and transfer it directly to the wire rack to cool completely. If you didn’t use parchment, let it cool almost completely in the pan before attempting to invert it onto a rack, as the warm cake can be quite delicate. Allowing the Cranberry Orange Breakfast Cake to cool completely before glazing is absolutely crucial; otherwise, your beautiful glaze will simply melt and run right off, leaving you with a sticky mess instead of a lovely, set topping!
Crafting the Zesty Orange Glaze
- While your Cranberry Orange Breakfast Cake is cooling down, let’s whip up that irresistible, tangy-sweet orange glaze. In a medium bowl, combine the sifted powdered sugar and the finely grated orange zest. Sifting the powdered sugar is a small extra step that makes a big difference in achieving a super smooth, lump-free glaze. Trust me, it’s worth the extra minute!
- Gradually add the fresh orange juice, one tablespoon at a time, whisking continuously and vigorously until you reach your desired consistency. I typically start with 3 tablespoons and then add more in small increments (half a teaspoon at a time) if needed, as the amount can vary.
- You’re looking for a glaze that is thick enough to generously coat the back of a spoon and provide a lovely opaqueness, but still thin enough to drip down the sides of the cake in an appetizing way. It should be pourable, not pasty, and certainly not too watery, as that would just be absorbed by the cake. The exact amount of juice will depend on the humidity in your kitchen and how finely you sifted your sugar, so trust your judgment here and adjust as needed! This vibrant, zesty glaze is the perfect finishing touch, adding an extra burst of citrus and a lovely sweetness that beautifully balances the tart cranberries in our Cranberry Orange Breakfast Cake.
Glazing and Serving Your Cranberry Orange Breakfast Cake
- Once the Cranberry Orange Breakfast Cake is completely cool (remember, this is so important!), you can apply the glaze. You can either drizzle it artistically over the top using a spoon or a whisk, allowing it to drip casually down the sides for a rustic look, or if you prefer a fuller, more uniform coating, pour the entire glaze over the cake and spread it gently with an offset spatula or the back of a spoon, ensuring even coverage.
- Let the glaze set for about 15-20 minutes at room temperature. It will firm up slightly, creating a beautiful sheen and a delightful sugary crust that contrasts wonderfully with the soft cake.
- Slice and serve your glorious Cranberry Orange Breakfast Cake! It’s absolutely perfect for breakfast, a leisurely brunch, or even a delightful afternoon treat alongside a warm cup of coffee or tea. The bright flavors make it a favorite for any occasion.
- Storage Tip: Any leftover Cranberry Orange Breakfast Cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, I recommend bringing it back to room temperature before serving for the best flavor and texture, as cold can dull some of the nuances. This cake also freezes beautifully for up to 2-3 months. Just wrap individual slices or the whole cake (unglazed is often best for freezing, then glaze after thawing) tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Conclusion:
And there you have it, my friends! We’ve journeyed through the delightful process of creating a truly special treat, one that I genuinely believe will become a cherished part of your culinary repertoire. This isn’t just any ordinary bake; it’s a vibrant symphony of flavors, a tender crumb, and an aroma that will beckon everyone in your household to the kitchen. When I set out to perfect this recipe, my goal was to create something that felt both comforting and a little bit luxurious, suitable for a leisurely weekend brunch but also simple enough to whip up on a busy weekday morning. I poured my heart into balancing the zesty brightness of orange with the tart, juicy pop of cranberries, ensuring every bite delivers that perfect harmony. The result, I believe, is a cake that truly speaks for itself, offering a burst of sunshine even on the cloudiest days.
This Cranberry Orange Breakfast Cake truly is a must-try for so many reasons. Imagine sinking your teeth into a slice that’s incredibly moist, light, and fluffy, yet substantial enough to feel satisfying. The subtle sweetness is perfectly complemented by the tangy fruit, making it incredibly versatile – it never feels too heavy for breakfast, nor too light for a delightful afternoon pick-me-up. It’s the kind of bake that makes your home smell absolutely incredible, filling the air with a warm, inviting fragrance that’s impossible to resist. Beyond the incredible taste, it’s also wonderfully impressive to present, with its jewel-toned cranberries peeking through the golden-brown crust, making it a showstopper for any gathering without requiring a pastry chef’s skills. I promise you, the joy of pulling this beautiful creation from your oven, knowing you made it yourself, is a reward in itself.
Creative Ways to Enjoy Your Cranberry Orange Breakfast Cake
While this cake is absolutely divine on its own, perhaps with a simple dusting of powdered sugar, there are countless ways to elevate your serving experience. For a truly decadent breakfast, I love serving a warm slice alongside a dollop of Greek yogurt or a scoop of vanilla bean ice cream, allowing the slight chill of the dairy to contrast beautifully with the cake’s warmth. A drizzle of homemade orange glaze – made simply with powdered sugar and fresh orange juice – adds an extra layer of citrusy sweetness and a lovely sheen. You could also serve it with a fresh fruit salad, perhaps featuring more oranges or berries, for a vibrant and healthy balance.
Variations to Spark Your Culinary Creativity
Feeling adventurous? The beauty of this recipe lies in its adaptability. You could easily fold in a handful of chopped walnuts or pecans along with the cranberries for an added textural crunch and nutty flavor. A touch of ground ginger or cardamom, incorporated with the dry ingredients, would introduce a warm, spicy undertone that pairs exquisitely with the orange and cranberry. For a slightly different presentation, consider baking the batter in a muffin tin to create individual Cranberry Orange Breakfast Muffins – perfect for grab-and-go breakfasts or packed lunches. If you’re looking for an even richer texture, you could substitute some of the milk for buttermilk, which adds a lovely tang and tenderness. Don’t be afraid to experiment with different citrus zests either; a hint of lemon or lime could offer an intriguing twist. The core flavors of cranberry and orange are incredibly forgiving and open to your personal touches, making this a recipe you can truly make your own, time and time again.
Now, it’s your turn! I’ve shared all my tips and tricks, and walked you through every step, so all that’s left is for you to preheat your oven and dive into this wonderful baking adventure. I am so incredibly excited for you to experience the magic of this Cranberry Orange Breakfast Cake firsthand. Please, please, please, don’t keep your triumphs (or even your learning moments!) to yourself. Once you’ve baked and tasted this magnificent creation, I would absolutely love to hear all about your experience. Did you add any unique twists? What was your favorite part? How did your family react? Share your photos, your thoughts, and your serving suggestions in the comments below! Your feedback means the world to me and helps our little community of bakers grow. Happy baking, everyone – I can’t wait to see what you create!
Fluffy Cranberry Orange Breakfast Cake: Easy, Sweet & Zesty!
Imagine waking up to the irresistible aroma of a freshly baked delight! This Cranberry Orange Breakfast Cake features the vibrant, tart burst of cranberries perfectly complemented by the sweet, fragrant, and zesty notes of fresh orange, all nestled within a wonderfully moist and tender crumb. Easy enough for a casual weekend morning yet elegant enough to grace your holiday brunch table, it promises a radiant start to your day.
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
-
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish generously with unsalted butter or non-stick baking spray. For easier release, you can also line the bottom with parchment paper, leaving an overhang to create ‘handles’. -
Step 2
If using fresh cranberries, rinse them and pick out any soft or bruised ones. If frozen, there’s no need to thaw. Scrub the orange and finely grate the zest, taking care to avoid the bitter white pith. Squeeze out ½ cup of fresh orange juice. -
Step 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for about 30 seconds to a minute. This aerates the flour and evenly distributes the leavening agents. Set aside. -
Step 4
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held electric mixer), beat the softened unsalted butter and granulated sugar on medium speed for 3-5 minutes, until the mixture is wonderfully light, fluffy, and visibly pale yellow in color. This process incorporates air, which contributes to a tender cake crumb. Scrape down the sides of the bowl as needed. -
Step 5
Add the finely grated orange zest directly to the creamed mixture and beat for another 30 seconds to release its aromatic oils. Next, add the large eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl after each egg. -
Step 6
In a separate small bowl, whisk together the Greek yogurt (or sour cream) and the ½ cup freshly squeezed orange juice. With the mixer on low speed (or stirring gently by hand), gradually add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt/orange juice mixture in two additions. Start by adding about a third of the dry ingredients, mixing just until mostly incorporated. Then, add about half of the yogurt/juice mixture, mixing until just combined. Repeat this process: add another third of the dry ingredients, mix briefly, then add the remaining yogurt/juice mixture, mix briefly, and finally, add the last third of the dry ingredients. Mix only until the ingredients are just combined and no large streaks of dry flour are visible. Do not overmix, as this can result in a tough cake. -
Step 7
Once the batter is just combined, gently fold in the fresh or frozen cranberries by hand with a rubber spatula. Use gentle motions to distribute them evenly throughout the batter without crushing them too much. -
Step 8
Pour the beautiful batter into your prepared 9×13 inch baking dish and spread it evenly. Carefully place the baking dish in your preheated 350°F (175°C) oven. Bake for approximately 45-55 minutes. The cake is done when it’s golden brown on top, the edges begin to pull away slightly from the sides of the pan, and a wooden skewer or toothpick inserted into the very center of the cake comes out clean or with just a few moist crumbs attached. Avoid opening the oven door too frequently during baking. -
Step 9
Once baked to perfection, carefully remove the cake from the oven. Allow it to cool in the pan on a wire rack for at least 15-20 minutes. This crucial cooling period allows the cake to set properly and firm up. If you used parchment paper handles, you can carefully lift the cake out and transfer it directly to the wire rack to cool completely. Allowing the Cranberry Orange Breakfast Cake to cool fully is important for texture and handling. -
Step 10
Slice and serve your glorious Cranberry Orange Breakfast Cake! It’s absolutely perfect for breakfast, a leisurely brunch, or even a delightful afternoon treat alongside a warm cup of coffee or tea. Storage Tip: Any leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, bring it back to room temperature before serving for the best flavor and texture.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.