Introduction

This Cranberry Orange Breakfast Cake is a delightful way to start your day with a burst of fresh citrus and tart cranberries. Moist, tender, and lightly sweetened, it’s perfect for a cozy morning or a brunch treat. The combination of orange zest and juice enhances the flavor, making it a standout breakfast bake.

A round cake with one layer showing a golden brown baked surface dotted with many bright red cranberries and dusted lightly with white powdered sugar. The edges are slightly darker, crispy, and the texture looks soft and spongy inside. The cake is placed on a clear glass plate, all set on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

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

1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.

Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the orange zest and freshly squeezed orange juice until combined.

Step 5: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix just until combined; do not overmix.

Step 6: Gently fold in the cranberries until evenly distributed throughout the batter.

Step 7: Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Step 8: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Tips & Variations

For extra brightness, add a teaspoon of vanilla extract to the wet ingredients.

Swap Greek yogurt for sour cream if you prefer a tangier flavor and richer texture.

Use frozen cranberries directly from the freezer to prevent the batter from turning pink.

Add a sprinkle of coarse sugar on top before baking for a crunchy crust.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries are preferred for their tartness and moisture, but you can substitute dried cranberries. Soak them briefly in warm water or orange juice to plump them up before folding into the batter.

Is it possible to make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free all-purpose blend. Be sure it contains xanthan gum or a similar binder to maintain the cake’s texture.