Cranberry Orange Breakfast Cake

Print recipe below

Cranberry Orange Breakfast Cake is a delightful way to start your day! This wonderfully moist cake combines the tartness of fresh cranberries with the zesty brightness of orange, creating a flavor that is both refreshing and comforting. Whether served with a cup of coffee or enjoyed as a midday treat, this cake is perfect for breakfast, brunch, or snacking any time of the day. Plus, it’s so easy to make that you’ll want to whip it up again and again!

What You’ll Need for Cranberry Orange Breakfast Cake

Gather the following ingredients to create your delicious Cranberry Orange Breakfast Cake:

250 g all-purpose flour (2 cups)
7 g baking powder (1 1/2 teaspoons)
2 g baking soda (1/2 teaspoon)
1 g salt (1/4 teaspoon)
200 g granulated sugar (1 cup)
120 g Greek yogurt or sour cream (1/2 cup)
115 g unsalted butter, softened (1/2 cup or 1 stick)
2 large eggs
Zest from 1 large orange
120 ml freshly squeezed orange juice (1/2 cup)
200 g fresh or frozen cranberries, halved if large (2 cups)

How to Make Cranberry Orange Breakfast Cake

Follow these simple steps to bake your Cranberry Orange Breakfast Cake to perfection:

Preheat your oven to 175°C (350°F). Grease and flour a 23×23 cm (9×9 inch) baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for now.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Stir in the orange zest and freshly squeezed orange juice. Mix until everything is combined smoothly.
Gradually fold in the dry mixture from step 2, alternating with the Greek yogurt. Start and end with the dry ingredients, mixing until just combined. Be careful not to over-mix!
Gently fold in the cranberries until they are evenly distributed throughout the batter.
Pour the batter into your prepared dish and spread it out evenly with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your cake warm or at room temperature.

Serve & Enjoy Cranberry Orange Breakfast Cake

This delicious cake can be enjoyed in many ways! Serve it warm right out of the oven, or allow it to cool entirely before slicing. It pairs perfectly with a dollop of whipped cream, a sprinkle of powdered sugar, or even a drizzle of honey for added sweetness. For a delightful breakfast spread, consider serving it alongside fresh fruit or yogurt. Don’t forget a cup of coffee or tea to enhance the experience!

Expert Tips for Cranberry Orange Breakfast Cake

Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake can also be frozen for later enjoyment!
Cranberry Substitutes: If you can’t find fresh cranberries, frozen ones work just as well—no need to thaw them first.
Add Some Spice: Consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spicy kick!

Cranberry Orange Breakfast Cake FAQs

Q: Can I use different fruits?
A: Yes! Feel free to experiment with other fruits like blueberries or chopped apples, but adjust the sugar depending on the sweetness of the fruit.

Q: Can I make this gluten-free?
A: Yes! You can substitute all-purpose flour with a gluten-free flour blend, making sure to adjust the baking powder accordingly.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted in the center comes out clean with a few moist crumbs attached.

Cranberry Orange Breakfast Cake is a treat that brings a burst of flavor to your morning routine. It’s simple to create and truly satisfying to eat! I encourage you to try this recipe for yourself and savor the delightful combination of cranberry and orange in every bite. Enjoy!

Cranberry Orange Breakfast Cake

A delightful and moist breakfast cake combining tart cranberries with zesty orange, perfect for any time of the day.

Dry Ingredients

250 g all-purpose flour (2 cups)
7 g baking powder (1 1/2 teaspoons)
2 g baking soda (1/2 teaspoon)
1 g salt (1/4 teaspoon)
200 g granulated sugar (1 cup)

Wet Ingredients

120 g Greek yogurt or sour cream (1/2 cup)
115 g unsalted butter, softened (1/2 cup or 1 stick)
2 large eggs
Zest from 1 large orange
120 ml freshly squeezed orange juice (1/2 cup)

Filling

200 g fresh or frozen cranberries, halved if large (2 cups)

Preparation

Preheat your oven to 175°C (350°F). Grease and flour a 23×23 cm (9×9 inch) baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition.
Stir in the orange zest and freshly squeezed orange juice. Mix until everything is combined smoothly.
Gradually fold in the dry mixture, alternating with the Greek yogurt, starting and ending with dry ingredients. Mix until just combined.
Gently fold in the cranberries until they are evenly distributed throughout the batter.
Pour the batter into your prepared dish and spread it out evenly.

Baking

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.