Cranberry Orange Breakfast Cake Recipe

Introduction

There’s something undeniably comforting about a homemade breakfast cake baking in the oven. The aroma fills the kitchen, signaling a slow, cozy morning or a festive gathering about to begin. This Cranberry Orange Breakfast Cake captures that feeling perfectly. With its tender crumb, bursts of tart cranberries, and bright citrus notes from fresh orange zest and juice, it strikes a beautiful balance between refreshing and indulgent.

This cake is designed to feel special without being complicated. It works just as well for a holiday breakfast spread as it does for an everyday treat enjoyed with a quiet cup of coffee or tea. The ingredients are familiar, the steps are approachable, and the results are reliably delicious. Whether you’re an experienced baker or just getting comfortable in the kitchen, this recipe delivers a moist, flavorful cake that feels bakery-worthy but completely doable at home.

What makes this recipe stand out is its versatility. It’s labeled as a breakfast cake, but it easily crosses into dessert territory. It’s sweet without being overwhelming, rich without being heavy, and bright enough to wake up your palate in the morning. Thanks to Greek yogurt or sour cream in the batter, the texture stays soft and moist, even a day or two after baking.

If you’re looking for a dependable, crowd-pleasing recipe that feels seasonal yet timeless, this Cranberry Orange Breakfast Cake deserves a spot in your rotation.

Why You’ll Love This Recipe

• Perfect balance of tart cranberries and bright orange flavor
• Moist, tender crumb thanks to yogurt or sour cream
• Simple ingredients you likely already have on hand
• Easy-to-follow method suitable for all skill levels
• Works for breakfast, brunch, or dessert
• Ideal for holidays, gatherings, or make-ahead mornings

Ingredients Breakdown

This recipe yields 8 servings. For best results, use the exact measurements listed and prepare ingredients before starting.

Dry Ingredients (Except Sugar)

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

Sugar (For Creaming)

• 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

Each component serves a specific purpose. The flour structure supports the cake, the leavening agents ensure a light crumb, and the butter and sugar create richness and sweetness. Orange zest and juice provide fragrance and acidity, while cranberries add contrast and texture.

Tools & Equipment Needed

To prepare this cake smoothly, gather the following tools:

• 9×9-inch baking dish
• Parchment paper (optional)
• Mixing bowls (medium and large)
• Whisk
• Electric mixer or hand mixer
• Rubber spatula
• Measuring cups and spoons
• Microplane or fine grater (for orange zest)
• Wire cooling rack

Having everything ready before you begin makes the baking process more relaxed and enjoyable.

Step-by-Step 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 for easy removal.

2. Mix the Dry Ingredients (Except Sugar)

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process should take 3–5 minutes and is key to achieving a tender cake.

4. Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and freshly squeezed orange juice until fully incorporated.

5. Combine Wet and Dry Ingredients

Gradually fold the dry ingredient mixture into the butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.

6. Fold in Cranberries

Gently fold the cranberries into the batter until evenly distributed.

7. Transfer to the Pan

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

8. Bake

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Variations

• Frozen cranberries: Use directly from frozen; do not thaw.
• Orange flavor boost: Be sure to zest the orange before juicing for maximum aroma.
• Texture control: Avoid overmixing once flour is added to keep the cake tender.
• Holiday presentation: A light dusting of powdered sugar before serving adds a festive look without altering the recipe.
• Pan size awareness: Stick to the 9×9-inch pan for proper thickness and baking time.

Flavor Profile & Texture

This cake delivers a bright, balanced flavor. The orange zest adds aromatic citrus notes, while the juice contributes gentle acidity. Cranberries provide tart bursts that cut through the sweetness, preventing the cake from feeling heavy. The crumb is soft, moist, and slightly dense in a comforting way, making each slice satisfying without being overly rich.

Nutritional Overview

This Cranberry Orange Breakfast Cake is designed as a treat that still feels appropriate for breakfast or brunch. The inclusion of yogurt or sour cream adds moisture and protein, while the fruit contributes natural flavor contrast.

Make-Ahead & Meal Prep Tips

• Bake the cake a day in advance and store it covered at room temperature.
• Slice and portion once fully cooled for easy serving.
• This cake travels well, making it a good choice for gatherings or gifting.

FAQs

Can I use frozen cranberries?
Yes. Frozen cranberries can be used directly without thawing.

Is this cake very sweet?
No. The tart cranberries and citrus balance the sugar, making it pleasantly sweet rather than dessert-heavy.

Can I substitute sour cream for Greek yogurt?
Yes. The recipe allows for either, with equal measurements.

How do I know when it’s done baking?
A toothpick inserted in the center should come out clean, with no wet batter.

Can I serve this as dessert?
Absolutely. Its flavor and texture make it suitable for both breakfast and dessert.

Cooking Timeline (at a Glance)

Stage	Time
Prep Time	15 minutes
Baking Time	35 minutes
Cooling Time	10 minutes
Total Time	50 minutes

Serving Suggestions

Serve slices plain to highlight the citrus and cranberry flavors, or slightly warm for a softer texture. This cake works well as part of a breakfast spread or as a standalone treat enjoyed any time of day.

Recipe Variations

• Holiday breakfast squares: Cut into smaller portions for brunch tables.
• Afternoon snack cake: Serve at room temperature for a soft, tender bite.
• Seasonal bake: Ideal during fall and winter when cranberries are at their best.
• Simple glaze-free cake: Enjoy as-is for a clean, unfussy presentation.

Ingredient Spotlight

Cranberries

Cranberries bring tartness and visual appeal. Fresh cranberries are firm and bright, while frozen cranberries offer convenience and consistent quality year-round.

Orange Zest

Orange zest contains aromatic oils that provide intense citrus flavor without additional liquid. Zest only the outer orange layer to avoid bitterness.

Pro Baking Tips

• Always cream butter and sugar thoroughly to trap air for a lighter crumb.
• Use room-temperature eggs for smoother batter integration.
• Alternate wet and dry ingredients to prevent overworking the batter.
• Check doneness early to avoid overbaking, which can dry out the cake.

Storage & Freezing Guide

• Room temperature: Store covered for up to 2 days.
• Refrigeration: Keeps well for up to 4 days when tightly wrapped.
• Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	222 kcal
Protein	Approximately 5g
Carbohydrates	Approximately 32g
Fat	Approximately 9g
Fiber	Approximately 2g

Dietary notes: Contains gluten and dairy; vegetarian-friendly.

Expanded Conclusion

This Cranberry Orange Breakfast Cake is the kind of recipe that quietly becomes a favorite. It’s reliable, comforting, and full of flavor without being complicated. The combination of tart cranberries and bright orange makes it feel fresh and festive, while the soft, moist crumb keeps every slice satisfying.

Whether you bake it for a holiday morning, a weekend brunch, or a simple weekday treat, this cake delivers warmth and familiarity in every bite. It’s a reminder that the best recipes are often the ones that bring people together around the table, slice by slice. Try it once, and it’s likely to become a staple in your baking repertoire.

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