Cranberry Orange Breakfast Cake Recipe

Introduction

This Cranberry Orange Breakfast Cake is a delightful way to start your day with bright citrus flavors and bursts of fresh cranberries. Moist and tender, it pairs beautifully with a cup of coffee or tea for a cozy morning treat.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Then mix in the orange zest and freshly squeezed orange juice until combined.
5. Step 5: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix until just combined; do not overmix.
6. Step 6: Gently fold the cranberries into the batter until evenly distributed.
7. Step 7: Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
8. Step 8: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Variations

• Use frozen cranberries straight from the freezer to prevent color bleeding in the batter.
• For extra texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
• Swap orange juice with lemon juice for a different citrus twist.
• Add a simple glaze made from powdered sugar and orange juice for a sweeter finish.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm slices in the microwave for 15-20 seconds or serve at room temperature. This cake also freezes well; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work perfectly. Use them straight from the freezer to help keep the batter from turning pink and to maintain the fruit’s texture.

Is Greek yogurt necessary or can I use sour cream?

Either Greek yogurt or sour cream can be used. Both provide moisture and a slight tanginess that balances the sweetness of the cake.

Cranberry Orange Breakfast Cake Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Cranberry Orange Breakfast Cake is a moist and flavorful baked treat, combining the tartness of fresh cranberries with the bright citrus zing of orange zest and juice. Perfect for a special breakfast or brunch, this cake uses simple ingredients like Greek yogurt and butter to create a tender crumb with a delightful balance of sweet and tangy flavors.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Category: Breakfast Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients & Others

• 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

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which will take approximately 3 to 5 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation. Next, mix in the orange zest and the freshly squeezed orange juice until evenly combined.
5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed throughout.
7. Pour Batter into the Pan: Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to promote uniform baking.
8. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

• If using frozen cranberries, do not thaw before folding into the batter to prevent color bleeding.
• Substitute sour cream for Greek yogurt if preferred without changing the texture significantly.
• Ensure not to overmix the batter once the dry ingredients are added to keep the cake tender.
• For extra citrus flavor, sprinkle a teaspoon of orange zest on top before baking.
• Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Cranberry Orange Cake, Breakfast Cake, Citrus Cake, Holiday Breakfast, Brunch Cake, Moist Cake, Fruit Cake