Cranberry Orange Breakfast Cake Recipe

Introduction

This Cranberry Orange Breakfast Cake is a delightful way to brighten your morning. Packed with fresh cranberries and zesty orange flavor, it offers a moist, tender crumb that pairs perfectly with a cup of coffee or tea.

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. 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. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
6. Step 6: Gently fold the cranberries into the batter until evenly distributed.
7. Step 7: Pour the batter into the prepared baking dish and spread 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

• Substitute frozen cranberries if fresh are not available, but toss them lightly in flour to prevent sinking.
• For extra texture, add a handful of chopped nuts like pecans or walnuts.
• Add a simple glaze made with 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 5 days. Reheat slices briefly in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but dried cranberries are sweeter and less tart, so you may want to reduce the sugar slightly or add a bit more orange zest to balance flavors.

Is there a way to make this cake vegan?

You can try using plant-based yogurt and butter substitutes, and replace eggs with flax eggs or other vegan egg replacements, but texture may vary.

Cranberry Orange Breakfast Cake Recipe

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★★★★★

4.8 from 318 reviews

This Cranberry Orange Breakfast Cake is a delightful, moist, and flavorful cake that combines the tartness of fresh cranberries with the bright citrus notes of orange. Perfect for a festive breakfast or brunch, it features a tender crumb enriched with Greek yogurt and a hint of orange zest and juice, baked to golden perfection.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Sugar

• 1 cup granulated sugar

Wet Ingredients

• 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

Cranberries

• 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 ensure the cake releases easily after baking.
2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside this dry mixture.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This process aerates the batter for a tender crumb.
4. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to fully incorporate. Then, mix in the orange zest and freshly squeezed orange juice until everything is well blended, imparting a fresh citrus flavor.
5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix gently just until combined to avoid overworking the batter and keeping the cake tender.
6. Fold in Cranberries: Gently fold in the halved fresh or frozen cranberries, distributing them evenly throughout the batter without breaking them up.
7. Pour Batter into the Pan: Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform baking.
8. Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is cooked through.
9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for a delicious breakfast treat.

Notes

• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter.
• Frozen cranberries can be used but do not thaw them before folding into the batter to avoid bleeding color.
• Orange zest can be substituted with lemon zest if preferred for a different citrus flavor.
• Ensure not to overmix the batter once the dry ingredients are added to maintain a light texture.
• The cake keeps well for up to 2 days at room temperature, stored in an airtight container.

Keywords: cranberry orange cake, breakfast cake, holiday cake, citrus cake, easy cake recipe, moist cake, brunch dessert