Cranberry Orange Breakfast Cake Recipe

Wake up to the tantalizing aroma of warm citrus and tart cranberries wafting through your kitchen with this delectable Cranberry Orange Breakfast Cake Recipe. This moist, tender cake strikes the perfect balance between bright orange zest and bursts of ruby-red cranberries, creating a breakfast treat that’s both festive and comforting. Whether you’re hosting a holiday brunch or simply want to elevate your morning routine, this cake delivers bakery-quality results with minimal effort. You’ll learn how to create a breakfast cake that’s impressive enough for special occasions yet simple enough for everyday indulgence.

Why You’ll Love This Recipe

The Cranberry Orange Breakfast Cake combines convenience with gourmet flavors that will transform your breakfast experience. Each bite delivers the perfect contrast between the tender, buttery crumb and pockets of jammy cranberries that burst with tart sweetness. The orange-infused batter creates a fragrant foundation while a subtle almond note adds depth and complexity.

What makes this recipe truly special is its versatility – it’s equally at home alongside your morning coffee or served as a light dessert after dinner. The make-ahead potential means you can prepare it the night before and wake up to a stress-free breakfast solution. Unlike many sweet breakfast options that leave you with a sugar crash, this cake offers a balanced sweetness that satisfies without overwhelming, making it perfect for both weekday mornings and special holiday gatherings.

Ingredients

For the Cranberry Orange Breakfast Cake, you’ll need:

• 2 cups (250g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 tbsp fresh orange zest (from 2-3 oranges)
• ⅓ cup (80ml) fresh orange juice
• ½ cup (120g) sour cream or plain yogurt
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• 2 cups (200g) fresh or frozen cranberries (no need to thaw if frozen)

For the glaze (optional):

• 1 cup (120g) powdered sugar
• 2-3 tbsp fresh orange juice
• ½ tsp orange zest

The star ingredients are fresh cranberries, which provide pops of tartness, and orange zest, which infuses the entire cake with bright citrus notes. Using both zest and juice ensures a pronounced orange flavor that perfectly balances the cranberries.

Pro Tips

Master the berries: When folding cranberries into your Cranberry Orange Breakfast Cake batter, toss them with 1 tablespoon of flour first. This simple step prevents them from sinking to the bottom during baking, ensuring even distribution throughout your cake. For an extra burst of flavor, roughly chop half of the cranberries while leaving the rest whole – this creates varied texture and releases more cranberry essence into the batter.

Perfect moisture balance: The key to this cake’s tender crumb lies in properly measuring your flour. Use the spoon-and-level method (spooning flour into the measuring cup and leveling it off) rather than scooping directly with the measuring cup. Overmeasuring flour is the most common reason for dry breakfast cakes. Additionally, bringing cold ingredients like eggs and sour cream to room temperature creates a smoother, more homogeneous batter that rises beautifully.

Maximize orange flavor: To extract the most flavor from your oranges, zest them before juicing and press the zest between paper towels to release the aromatic oils. For an intensified orange presence, rub the zest into the granulated sugar with your fingertips before creaming with butter – this technique, called “making orange sugar,” infuses the entire cake with bright citrus notes that perfectly complement the tart cranberries.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and position a rack in the center. Grease and flour a 9-inch springform pan or line with parchment paper for easy removal. Combine the flour, baking powder, baking soda, and salt in a medium bowl, whisking to eliminate any lumps. In a separate small bowl, whisk together the orange juice, sour cream, vanilla, and almond extract until smooth.

Step 2: Create the Batter Base
In a large mixing bowl, beat the softened butter until creamy (about 1 minute). Add the sugar and orange zest, then beat on medium-high speed for 3-4 minutes until the mixture becomes pale and fluffy – don’t rush this step as it creates the structure for your Cranberry Orange Breakfast Cake. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Step 3: Combine Wet and Dry Ingredients
Reduce mixer to low speed and add the dry ingredients alternately with the wet mixture in three additions, starting and ending with the dry ingredients. Mix just until combined – overbeating at this stage will develop too much gluten, resulting in a tough cake. The batter should be thick but smooth, with a silky consistency that slowly falls from a spoon.

Step 4: Fold in Cranberries
Toss cranberries with 1 tablespoon of flour (this helps them stay suspended in the batter rather than sinking). Using a rubber spatula, gently fold the cranberries into the batter with a light hand. The goal is to distribute them evenly while maintaining as much air in the batter as possible. Transfer the batter to your prepared pan, smoothing the top gently with an offset spatula.

Step 5: Bake to Perfection
Bake your Cranberry Orange Breakfast Cake for 45-55 minutes until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. If the top begins to brown too quickly, loosely tent with foil after about 30 minutes. Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely. If adding the glaze, whisk together powdered sugar, orange juice, and zest until smooth, then drizzle over the slightly warm cake for a glossy finish that locks in moisture.

Variations

Cranberry Orange Breakfast Bundt Cake: Transform this Cranberry Orange Breakfast Cake into an elegant centerpiece by baking it in a bundt pan. Increase the baking time to 50-60 minutes and double the glaze recipe to generously coat all the nooks and crannies of the bundt design. This variation creates a more dramatic presentation perfect for holiday brunches or special occasions.

Gluten-Free Cranberry Orange Cake: Substitute the all-purpose flour with a high-quality gluten-free 1:1 baking blend. Add ¼ teaspoon of xanthan gum if your blend doesn’t already include it and increase the sour cream to ⅔ cup to ensure proper moisture. The bright flavors of cranberry and orange make this adaptation just as delicious as the original, without anyone noticing it’s gluten-free.

Cranberry Orange Pecan Breakfast Cake: Add ¾ cup of toasted, chopped pecans to the batter along with the cranberries for a delightful textural contrast. For an extra layer of flavor, sprinkle 2 tablespoons of turbinado sugar and 3 tablespoons of chopped pecans over the top of the batter before baking to create a crunchy, caramelized crust that complements the soft interior.

Storage and Serving

Your Cranberry Orange Breakfast Cake stays fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, though bringing slices to room temperature before serving yields the best flavor and texture. You can also freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil for up to 3 months – perfect for future breakfast emergencies!

For a simple yet elegant presentation, serve slices with a dollop of lightly sweetened whipped cream infused with a hint of orange zest. For a more substantial breakfast offering, pair with a side of Greek yogurt drizzled with honey and a sprinkle of toasted almonds. To transform this breakfast cake into a dessert, warm each slice slightly and serve with a scoop of vanilla ice cream or a pour of warm custard sauce – the contrast of cold and warm creates an irresistible sensory experience.

FAQs

Can I use dried cranberries instead of fresh?
Yes, you can substitute dried cranberries in your Cranberry Orange Breakfast Cake, but soak them first in hot orange juice for 15 minutes to plump them up. Use 1½ cups of dried cranberries (instead of 2 cups fresh) and reduce the sugar by 2 tablespoons as dried cranberries are already sweetened.

Can I make this recipe ahead of time?
Absolutely! You can prepare the batter up to the point of adding cranberries the night before, refrigerate it covered, then fold in the cranberries and bake in the morning. Alternatively, bake the cake completely, cool, and store unglazed – just add the fresh glaze shortly before serving.

Why did my cranberries sink to the bottom?
This typically happens when the batter is too thin or the cranberries weren’t coated in flour. Make sure your butter and sugar are properly creamed until light and fluffy, creating a thick enough batter to support the berries. Always toss cranberries in flour before adding them to the batter.

Can I substitute the orange with another citrus?
Yes! Lemons, blood oranges, or even grapefruits work beautifully in this Cranberry Orange Breakfast Cake. Just maintain the same quantities of zest and juice called for in the recipe.

Is this cake suitable for freezing?
Yes, this cake freezes exceptionally well. For best results, freeze the unglazed cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and add fresh glaze before serving.

Final Thoughts

This Cranberry Orange Breakfast Cake is comfort food at its finest — bright, festive, and nourishing in a way that both satisfies and energizes. It’s the kind of dish that transforms ordinary mornings into special moments, bringing a touch of celebration to your breakfast table without hours of effort. The vibrant contrast of tart cranberries against the sweet, citrusy backdrop creates a memorable flavor experience that will have everyone asking for the recipe. Whether shared with loved ones during holiday gatherings or enjoyed quietly with your morning coffee, this breakfast cake proves that sometimes the most meaningful culinary experiences come in the form of simple, well-crafted recipes that celebrate seasonal ingredients.

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