If you’re looking to brighten your breakfast table with a burst of fresh flavor and a cake that feels like a warm hug, this Cranberry Orange Breakfast Cake Recipe is going to become your go-to. Bursting with the tangy vibrancy of cranberries and the sunny brightness of orange zest and juice, it’s a moist, tender cake that’s both comforting and lively. Every bite balances sweet and tart beautifully, making it an irresistible treat to start your day or impress at brunch.
Ingredients You’ll Need
These ingredients come together simply but are essential to achieve that perfect balance of flavor, texture, and color that makes this cake so special. Each element plays a role, from the creamy butter that gives richness to the tang of sour cream and the zesty orange that wakes up your senses.
- 1/2 cup unsalted butter (softened): Provides a creamy base and tender crumb for your cake.
- 1 cup granulated sugar: Sweetens the cake while helping it brown beautifully as it bakes.
- 1 tablespoon orange zest: Adds a punch of citrusy aroma and flavor that’s unmistakable.
- 2 large eggs: Bind the ingredients and add structure to the cake.
- 1 teaspoon vanilla extract: Enhances and rounds out all the other flavors.
- 2 cups all-purpose flour: The foundation of your cake’s structure and crumb.
- 2 teaspoons baking powder: Gives the cake its lift, ensuring it stays light and fluffy.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor complexity.
- 1/2 cup sour cream: Adds moisture and a subtle tang for depth.
- 1/4 cup orange juice (freshly squeezed): Infuses fresh citrus flavor and moisture into the batter.
- 2 cups fresh or frozen cranberries: The star ingredient that brings vibrant tartness and pretty pops of color.
- 1 tablespoon flour (for tossing cranberries): Prevents the berries from sinking in the batter while baking.
- Optional coarse sugar for topping: Adds a delightful crunch and sparkle on top of your cake.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). While it warms, generously grease a 9-inch square baking pan — this ensures your cake releases easily after baking. Gather all your ingredients so everything is ready to go.
Step 2: Cream Butter, Sugar, and Orange Zest
In a large mixing bowl, beat the softened butter, granulated sugar, and fragrant orange zest until the mixture becomes light and fluffy. This step is key to incorporating air, which helps the cake rise and have a tender crumb filled with that wonderful citrus scent.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to deepen the flavor complexity and add warmth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed, which helps your cake rise evenly and taste balanced.
Step 5: Alternate Adding Dry Ingredients with Sour Cream and Orange Juice
Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream and freshly squeezed orange juice. This back-and-forth mixing keeps the batter smooth and moist without overworking the gluten, which would make the cake tough.
Step 6: Fold in the Cranberries
Toss the cranberries with a tablespoon of flour to prevent them from sinking to the bottom during baking, then gently fold them into the batter. This keeps the berries beautifully distributed throughout the cake, so every slice has those bright, tart bursts.
Step 7: Bake to Perfection
Pour the batter evenly into the prepared pan. If you love a little extra crunch and sparkle, sprinkle coarse sugar on top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before slicing.
How to Serve Cranberry Orange Breakfast Cake Recipe
Garnishes
A light dusting of powdered sugar or a thin drizzle of orange glaze can elevate the presentation and taste. A few fresh cranberries or sprigs of rosemary add seasonal charm and a touch of elegance.
Side Dishes
Serve this cake alongside a steaming cup of coffee or tea for the perfect morning pick-me-up. A dollop of Greek yogurt or a smear of softened butter complements the moist texture and citrus-cranberry flavor beautifully.
Creative Ways to Present
Cut the cake into smaller squares and serve on a tiered stand for a brunch party, or plate with fresh fruit and a scattering of toasted nuts for texture contrast. You can also wrap a slice with a colorful ribbon as a lovely homemade breakfast gift.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Orange Breakfast Cake Recipe in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator where it will stay fresh for about 5 days without drying out.
Freezing
This cake freezes very well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen slices maintain their flavor and texture for up to 2 months.
Reheating
When you’re ready to enjoy a slice, reheat gently in the microwave for about 15 to 20 seconds or warm it in a 325°F oven for 10 minutes. Reheating helps the flavors bloom and revives the cake’s soft, tender texture.
FAQs
Can I use frozen cranberries in the Cranberry Orange Breakfast Cake Recipe?
Yes! You can use frozen cranberries straight from the freezer without thawing. Just toss them in flour before folding into the batter to prevent uneven distribution.
Is sour cream necessary, or can I substitute it?
Sour cream adds moisture and a slight tang, enhancing the cake’s richness. You can substitute with plain yogurt or crème fraîche in the same amount if needed.
Can I make this cake dairy-free?
To make a dairy-free version, try using a plant-based butter substitute and swap the sour cream for coconut cream or a dairy-free yogurt. The texture might vary slightly but will still be delicious.
What is the best way to zest an orange?
Use a microplane or fine grater to zest just the colored outer layer of the orange peel. Avoid the white pith under the skin, as it can taste bitter.
How long does this cake keep fresh?
Freshly baked, the cake is best enjoyed within 2 days at room temperature, or up to 5 days if refrigerated.
Final Thoughts
This Cranberry Orange Breakfast Cake Recipe is a joyful way to start any morning or hearten a weekend brunch. The lively mix of tart cranberries and bright orange zest in a tender, moist cake makes it a memorable treat that feels both cozy and special. I can’t wait for you to try it and share it with your loved ones—it truly feels like sunshine on your plate.
Print
Cranberry Orange Breakfast Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Breakfast Cake is a delightful combination of tart cranberries and zesty orange, baked into a moist and fluffy cake perfect for a holiday brunch or a cozy morning treat. Its tender crumb is enriched with butter and sour cream, and it’s topped with coarse sugar for a crunchy finish.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup orange juice (freshly squeezed)
Dry Ingredients
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon flour (for tossing cranberries)
Produce
- 2 cups fresh or frozen cranberries
Optional
- Coarse sugar for topping
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent the cake from sticking.
- Cream the butter mixture: In a large mixing bowl, beat the softened butter, granulated sugar, and orange zest together until the mixture is light and fluffy. This step is crucial for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully incorporated, then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix wet and dry ingredients: Alternately add the dry ingredients and the sour cream and orange juice to the butter mixture, mixing gently to just combine without overmixing, which helps keep the cake tender.
- Fold in cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter for an even distribution of fruit.
- Prepare to bake: Spread the batter evenly into the prepared baking pan. If desired, sprinkle the top with coarse sugar to add a sweet crunchy texture.
- Bake the cake: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and serve: Allow the cake to cool slightly before slicing into 9 pieces. Serve warm with coffee or tea for a perfect breakfast treat.
Notes
- If using frozen cranberries, add them directly to the batter without thawing to avoid extra moisture.
- This cake is delicious served warm alongside coffee or tea, making it ideal for holiday brunches or weekend breakfasts.
- You can substitute sour cream with Greek yogurt for a tangier flavor or lighter texture.
- Coarse sugar topping is optional but adds a pleasant crunch and sparkle to the finished cake.
