Cranberry Orange Breakfast Cake – Irresistible Sweet & Citrusy Dessert
There’s nothing quite like waking up to the scent of fresh citrus and sweet cranberries wafting through your kitchen. This Cranberry Orange Breakfast Cake 🍊🍒 is a perfect combination of tart and sweet, soft and moist, and bursting with flavor. Whether it’s for a cozy weekend brunch, a festive holiday morning, or an indulgent dessert, this cake is a showstopper that’s surprisingly easy to make.
Unlike ordinary cakes, this recipe balances bright orange zest and juice with tangy cranberries, giving each bite a refreshing yet comforting taste. The tender crumb and lightly sweet glaze make it versatile enough to serve as breakfast, dessert, or even a snack with afternoon tea.
Why You’ll Love This Cake
✔ Moist & fluffy texture – thanks to the perfect butter-to-flour ratio and gentle folding technique.
✔ Bright citrus flavor – fresh orange zest and juice give a natural, vibrant flavor.
✔ Holiday-ready – the red cranberries and golden cake look festive on any table.
✔ Quick & easy – can be made in under an hour, perfect for last-minute brunches.
✔ Make-ahead friendly – store for several days or freeze for longer.
Cranberry Orange Breakfast Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract and orange zest.
- Gradually add dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
- Fold in cranberries gently, reserving a few to sprinkle on top.
- Pour batter into prepared pan, smooth the top, and sprinkle remaining cranberries on top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
- Optional: whisk powdered sugar with orange juice to create a light glaze and drizzle over cooled cake before serving.
Notes
Ingredients You’ll Need
- All-purpose flour – the base of the cake for a tender crumb.
- Granulated sugar – adds sweetness and helps create a delicate crust.
- Baking powder & salt – for lift and flavor balance.
- Butter – softened, for richness and moist texture.
- Eggs – provide structure and extra moisture.
- Milk – balances the batter and keeps it soft.
- Vanilla extract & orange zest – flavor boosters that make the cake irresistible.
- Fresh or frozen cranberries – tart bursts of flavor, bright red for visual appeal.
- Optional glaze – powdered sugar mixed with fresh orange juice for a sweet finishing touch.
Step-by-Step Instructions
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan with butter or nonstick spray and lightly flour it.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution and prevents pockets of baking powder in the batter.
3. Cream Butter and Sugar
In a large mixing bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract and orange zest. The zest is crucial—it infuses the batter with vibrant, natural citrus flavor.
4. Combine Wet & Dry Ingredients
Alternate adding the dry ingredients with milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined; overmixing can make the cake dense.
5. Fold in Cranberries
Gently fold in the cranberries, reserving a few to sprinkle on top. This adds bursts of tartness and keeps the berries intact during baking.
6. Bake
Pour batter into prepared pan, smooth the surface, and sprinkle reserved cranberries on top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
7. Optional Glaze
For a finishing touch, whisk powdered sugar with fresh orange juice and drizzle over the cooled cake. This glaze enhances the citrus flavor and adds a glossy, bakery-like finish.
Tips & Variations
💡 Texture tweak: For a lighter cake, substitute half of the butter with applesauce or Greek yogurt.
💡 Berry swap: Cranberries can be replaced with blueberries or raspberries if preferred.
💡 Mini muffins: Use this batter to make individual muffins, adjusting baking time to 18–22 minutes.
💡 Spice it up: Add 1 tsp of cinnamon or a pinch of nutmeg for a warm, aromatic touch.
Storage & Make-Ahead
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps for up to 5 days; bring to room temp before serving.
- Freezing: Slice and wrap individual pieces in plastic wrap and foil; freeze for up to 2 months.
Frequently Asked Questions
Q: Can I use frozen cranberries?
Yes! Just rinse and drain them before folding into the batter to prevent excess moisture.
Q: Can I make this in a loaf pan?
Absolutely! Bake for 50–55 minutes, or until a toothpick comes out clean.
Q: Is this cake suitable for breakfast?
Yes, it’s slightly sweet but not overly rich, making it perfect for brunch or a morning treat.
Q: Can I add nuts?
Chopped walnuts or pecans can be sprinkled on top for crunch, if desired.
Why This Recipe Works
This Cranberry Orange Breakfast Cake strikes the perfect balance between sweet, tart, and citrusy. Its soft, moist crumb pairs beautifully with fresh fruit, a hot cup of coffee, or even a drizzle of maple syrup. The recipe is forgiving, versatile, and visually stunning, making it ideal for holidays, brunches, or just a cozy weekend treat.
