Cranberry Orange Breakfast Cake

Start Your Day with a Burst of Flavor!

Imagine waking up to the aroma of fresh oranges mingling with the tartness of cranberries wafting through your kitchen. It’s a wake-up call that’s hard to resist! This Cranberry Orange Breakfast Cake is not just any morning treat; it’s a celebration of flavors and an absolute joy to whip up. Perfect for busy mornings or brunch gatherings, it’s an effortless way to bring a smile to your loved ones’ faces (and to your taste buds!).

Why Make This Recipe

Why should this delightful cake be on your breakfast table? For starters, it’s super easy to make. You mix up the ingredients, pop it in the oven, and before you know it, you’ve got a warm, inviting cake that says, “I care!” Plus, it’s made with simple ingredients you likely have at home, so no last-minute grocery runs! Who doesn’t love a recipe that’s both family-friendly and relatively mess-free?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 2 large eggs
• 1 cup fresh or frozen cranberries
• 1 teaspoon vanilla extract

Directions

Let’s get that cake baking in no time! Follow these simple steps:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, beat together the butter, orange juice, orange zest, and eggs until well blended.
4. Add the wet mixture to the dry ingredients and mix until just combined.
5. Gently fold in the cranberries and vanilla extract.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool before serving. Enjoy your delicious Cranberry Orange Breakfast Cake!

How to Make Cranberry Orange Breakfast Cake (Overview)

Making this breakfast cake is as easy as pie—well, cake! Start by mixing your dry ingredients in one bowl and whisking up your wet ingredients in another. It’s like an effortless dance in the kitchen! Don’t forget to gently fold in those crunchy cranberries for the perfect burst of flavor. And remember, moisture is your friend, so keep an eye on that baking time. Too long in the oven, and you might end up with a sad, dry cake. 😢

How to Serve Cranberry Orange Breakfast Cake

Serving this cake is half the fun! Slice up a piece and watch the orangey, cranberry-speckled layers delight your guests. Pair it with a drizzle of honey or a dollop of Greek yogurt for a creamy contrast. The vibrant colors of the cake—deep red cranberries against golden-yellow cake—make it a showstopper on any breakfast table. Plus, the heavenly aroma is bound to have everyone gathering around, practically drooling! 😋

How to Store Cranberry Orange Breakfast Cake

Got leftovers? No problem! This cake can last up to 5 days in the fridge if stored in an airtight container. But let’s be honest—leftovers are a rarity! If you want to keep it longer, you can freeze individual slices for up to 3 months. Just pop them in the microwave for a quick reheat, and voilà! Fresh cake anytime you fancy!

Tips to Make Cranberry Orange Breakfast Cake

Want to elevate your cake game? Here’s what I’ve got for you:

• Use room temperature ingredients: It helps the batter mix better and rise nicely.
• Add nuts: Chopped walnuts or pecans can add a crunchy twist to your cake.
• Zest away: Use a microplane to get the most vibrant orange zest—flavor explosion!
• Taste before baking: Always do a quick taste test to see if you need a bit more sugar or zest.
• Experiment with spices: A sprinkle of cinnamon or nutmeg can add warmth and depth!

Variation

Feeling adventurous? You can easily twist this recipe! Substitute almond milk for the orange juice to make it dairy-free, or swap out cranberries for blueberries for a different fruity flavor. You could even add a touch of Coconut for a tropical vibe if you’re in the mood!

FAQs

Q: Can I use frozen cranberries in this recipe?
A: Yes, absolutely! Just fold them in straight from the freezer.

Q: How do I make this cake ahead of time?
A: You can prepare the batter the night before and store it in the fridge until you’re ready to bake in the morning.

Q: Can I substitute the orange juice?
A: Sure thing! Try using apple cider or lemon juice for a fun twist.

📌 Pin this recipe for your next cozy dinner night!

Cranberry Orange Breakfast Cake

A delightful and easy-to-make breakfast cake combining the flavors of cranberries and oranges, perfect for busy mornings or brunch gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened Use room temperature butter for better mixing.
• 1/2 cup orange juice
• 1 tablespoon orange zest Use a microplane for the best zest.
• 2 large eggs Use room temperature eggs.
• 1 teaspoon vanilla extract

Fruits

• 1 cup fresh or frozen cranberries Frozen cranberries can be used straight from the freezer.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, beat together the butter, orange juice, orange zest, and eggs until well blended.
4. Add the wet mixture to the dry ingredients and mix until just combined.
5. Gently fold in the cranberries and vanilla extract.
6. Pour the batter into the prepared cake pan and spread evenly.

Baking

1. Bake for 25-30 minutes, or until a toothpick comes out clean.
2. Let cool before serving. Enjoy your delicious Cranberry Orange Breakfast Cake!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months. Consider pairing with honey or Greek yogurt.