Cranberry Orange Breakfast Cake is a delightful way to start your day. It’s a fragrant, light cake that combines the tartness of fresh cranberries with the bright citrus notes of orange. Perfect for family breakfasts or brunch gatherings, it brings a touch of festive cheer to the table. Each bite is moist and flavorful, making it a special treat any day of the week. I remember making this cake during the holidays, and it quickly became a favorite for its vibrant flavors and ease of preparation.
Why Make This Recipe
This Cranberry Orange Breakfast Cake is more than just a tasty treat; it’s a fantastic way to brighten up your mornings. The combination of cranberries and oranges adds a refreshing twist that invigorates the senses. It’s an ideal recipe when you want to whip up something quick yet impressive for family or friends. Whether served at brunch or as an afternoon snack, this cake is sure to bring smiles.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
Plus, it’s easy to prepare, making it perfect for busy mornings. The ingredients are simple and readily available, allowing you to bake without a lot of fuss. You’ll love how the cake fills your kitchen with a cozy, uplifting aroma while it bakes.
How to Make Cranberry Orange Breakfast Cake
Making this Cranberry Orange Breakfast Cake is a breeze. Start by preheating your oven and preparing your cake pan. In one bowl, you’ll cream the butter and sugar until light and fluffy, then incorporate eggs, orange juice, and zest for that vibrant flavor. In a separate bowl, mix your dry ingredients, whisking them together to ensure everything is well combined.
Next, gradually combine the wet and dry ingredients, stirring just until combined. The key is not to overmix, as you want the cake to be light and airy. Gently fold in the fresh cranberries, those little bursts of tartness that make this cake so special. Once your batter is ready, pour it into the prepared pan and give it a quick spread. Bake it in the oven until a toothpick comes out clean, allowing the cake to cool before serving.
Ingredients
What you’ll need for the perfect Cranberry Orange Breakfast Cake:
1 cup fresh cranberries
1 cup sugar
1/2 cup butter, softened
2 large eggs
1 cup orange juice
1 tablespoon orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Feel free to substitute the fresh cranberries with dried if that’s what you have on hand, though the flavor and texture will vary. Freshly squeezed orange juice enhances the taste significantly, but store-bought juice works too in a pinch.
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, orange juice, and orange zest, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before removing from the pan.
- Serve warm or at room temperature.
How to Serve Cranberry Orange Breakfast Cake
This Cranberry Orange Breakfast Cake is delicious on its own, but you can enhance the experience with a few serving ideas. Consider adding a light dusting of powdered sugar or a drizzle of orange glaze for a bit of sweetness.
It pairs wonderfully with coffee or tea, making it a perfect afternoon snack. You might also enjoy it with a side of yogurt or whipped cream for a more indulgent treat. For special occasions, serve it with fresh berries or a fruit compote to complement the flavors.
How to Store
To keep your Cranberry Orange Breakfast Cake fresh, store it in an airtight container at room temperature. It will stay delightful for about 2-3 days. If you need to keep it longer, consider freezing the cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can last up to three months frozen.
To enjoy it again, simply thaw it overnight in the refrigerator and serve at room temperature or warmed gently in the oven.
Tips to Make
Here are some practical tips to ensure your Cranberry Orange Breakfast Cake turns out perfectly. First, make sure your butter is at room temperature to achieve a smooth mixture when creamed.
For extra flavor, don’t skip the orange zest; it adds a punch that elevates the cake’s taste. If you want to enhance the texture, try to use a combination of fresh and dried cranberries. Finally, remember not to overmix the batter once you add the flour to keep your cake light and fluffy.
Variations
Feel free to get creative with this recipe! You can swap out the cranberries for blueberries or raspberries for a different fruity spin. Adding walnuts or pecans can bring a delightful crunch and flavor.
For a more decadently sweet version, you might consider folding in some white chocolate chips. If you’re looking for a holiday twist, adding spices like cinnamon or nutmeg can make the cake feel festive and warming.
FAQs
What can I use instead of fresh cranberries?
You can use dried cranberries or other fresh fruits like blueberries or raspberries if fresh cranberries are unavailable.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it properly, or even freeze it for later enjoyment.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
Can I add frosting to this cake?
While this cake is delightful on its own, a light orange glaze or cream cheese frosting can be a lovely addition!
For More Recipe Inspiration
If you enjoy this recipe, you might also love trying these delicious ideas: Protein Muffins or our delightful Cottage Cheese Chocolate Mousse.
Don’t forget to explore more cozy recipes over on our Pinterest:
https://www.pinterest.com/quickcakes/
Cranberry Orange Breakfast Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, orange juice, and orange zest, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes before removing from the pan.