The Cranberry Orange Breakfast Cake is a delightful way to start your day. This cake combines the sweet-tart burst of cranberries with the zesty brightness of orange, creating a flavor harmony that is both refreshing and comforting. Perfect for breakfast gatherings or brunch with family, this cake is incredibly easy to whip up, making it a go-to treat when time is tight but you still want something special on the table.
Why Make This Recipe
You’ll love this cake not only for its charming taste but also for its beautiful presentation. The vibrant cranberries and the aromatic orange zest give it a festive touch that’s perfect for morning gatherings or afternoon tea. Plus, it’s made with simple ingredients that you likely already have on hand, which means less stress about planning.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
Florida may be famous for its oranges, but this cake proves that cranberries deserve a spot in your breakfast rotation too. The combination of flavors brightens up any day, and the ease of preparation means you can make this cake even on busy weekday mornings.
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 to ensure everything is set for baking. You’ll whisk together the dry ingredients, then cream the butter and sugar until it’s light and fluffy. Eggs and citrus come next, adding moisture and flavor. The dry ingredients will gently blend into the wet mixture, followed by a lovely fold-in of cranberries to give each slice a fruity surprise. Once everything is in the pan, it will bake up into a golden, fragrant delight that fills your kitchen with warmth.
Ingredients
Here’s what you’ll need to gather for this cheerful cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup orange juice
1 tablespoon orange zest
1 cup fresh or frozen cranberries
Feel free to swap fresh cranberries with dried ones or use lemon juice instead of orange juice if you want a slightly different tang.
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, cream the butter until light and fluffy. Add in the eggs one at a time, beating well after each addition.
- Stir in the orange juice and orange zest.
- Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the cranberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Cranberry Orange Breakfast Cake
Serve this cake warm or at room temperature, perhaps alongside a smear of butter or a dollop of whipped cream. It pairs wonderfully with a cup of coffee or a glass of milk, making it an ideal breakfast treat. For a festive touch, sprinkle a dusting of powdered sugar on top or serve with a side of yogurt for added creaminess.
How to Store
Store any leftover cake in an airtight container at room temperature for up to three days. If you’d like to keep it longer, wrap the cake well in plastic wrap and freeze it for up to three months. Just make sure to let it cool completely before wrapping to prevent ice crystals.
Tips to Make
For the best texture, avoid overmixing the batter once you’ve added the dry ingredients. Ensure all your ingredients, especially the butter, are at room temperature for easy blending. If you’re using frozen cranberries, there’s no need to thaw them; add them straight to the batter to keep your cake nice and moist. You could also add a hint of vanilla extract to the batter for a lovely background flavor.
Variations
Explore different flavors by adding nuts like walnuts or pecans for a bit of crunch. You might also try using other fruits, such as blueberries or raspberries, for a fun twist on this recipe. For a spicier note, consider folding in some cinnamon or nutmeg. This cake can even be dressed up for the holiday season by adding a bit of maple syrup in place of some sugar for an autumn-inspired flavor.
FAQs
Can I make this cake ahead of time?
Absolutely! This cake keeps well and is even better the next day after the flavors have had a chance to meld.
Can I use my favorite fruit instead of cranberries?
Certainly! Feel free to substitute with other berries or even apples for a different taste experience.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that works well for baking.
What should I serve it with?
This cake is versatile enough to be enjoyed plain, with a glaze, or served alongside yogurt or ice cream for dessert.
For More Recipe Inspiration
If you enjoyed this refreshing breakfast cake, check out our delicious Protein Muffins for a wholesome breakfast option or our charming Smash Cake recipe for a fun celebration. You might also like to explore our Mini Bento Cake Recipe for a snack-sized twist!
Don’t forget to visit us on social media for more cozy baking inspiration:
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Cranberry Orange Breakfast Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the orange juice and orange zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries gently to avoid breaking them.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.