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Cranberry Orange Breakfast Cake Recipe

Cranberry Orange Breakfast Cake Recipe
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★★★★★

4.8 from 13 reviews

This Cranberry Orange Breakfast Cake is a moist, flavorful treat perfect for mornings or brunch. Bursting with fresh cranberries and bright orange zest, it combines the tangy sweetness of fruit with a tender, buttery crumb. Greek yogurt adds a subtle tang and moist texture while keeping the cake light and fluffy. Enjoy this easy-to-make cake warm or at room temperature, making it a delightful start to your day or a lovely snack.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 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

Add-ins

  • 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 doesn’t stick.
  2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This blend will help the cake rise and balance flavors.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. This aerates the batter for a tender crumb.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then, mix in the orange zest and freshly squeezed orange juice for bright citrus flavor.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix to keep the cake tender.
  6. Fold in Cranberries: Gently fold the cranberries into the batter until evenly distributed, adding bursts of tartness throughout the cake.
  7. Pour Batter into the Pan: Transfer the batter to the prepared baking dish, spreading it evenly with a spatula to ensure uniform baking.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in 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 for a comforting breakfast or snack.

Notes

  • Fresh or frozen cranberries can be used; if frozen, do not thaw to avoid bleeding into the batter.
  • Halving large cranberries prevents big bites and ensures even distribution.
  • Greek yogurt can be substituted with sour cream for a slightly different tang and texture.
  • For a dairy-free version, use a plant-based yogurt and dairy-free butter alternative.
  • This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat slices in the microwave or oven for a warm treat.

Nutrition

Keywords: cranberry orange breakfast cake, breakfast cake, cranberry cake, orange zest cake, moist breakfast cake, holiday breakfast cake, easy baked breakfast

Find it online: https://servedbynora.com/cranberry-orange-breakfast-cake-recipe/