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Cranberry Orange Breakfast Cake Recipe

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★★★★★

4.4 from 486 reviews

This Cranberry Orange Breakfast Cake is a delightful and moist cake bursting with fresh cranberries and bright orange flavors. Perfect for a cozy morning treat, it combines the tartness of cranberries with the zesty freshness of orange, all nestled in a tender crumb cake. Easy to prepare with simple ingredients, this cake is a wonderful addition to brunch or breakfast gatherings.

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
  • 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 prevent sticking.
  2. Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside while you prepare the wet ingredients.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 5 minutes, which helps to incorporate air into the batter.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure full incorporation. Stir in the orange zest and freshly squeezed orange juice, blending until everything is well combined and fragrant.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter and egg mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Fold gently until just combined to avoid overmixing, which can make the cake tough.
  6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter to distribute them evenly without crushing.
  7. Pour Batter into the Pan: Transfer the batter to your prepared baking dish, spreading it out evenly with a spatula to ensure uniform baking.
  8. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden crust and a firm but moist texture inside.
  9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it onto a wire rack to cool completely. Slice and serve warm or at room temperature as a delightful breakfast or brunch treat.

Notes

  • Use fresh or frozen cranberries; if using frozen, do not thaw to avoid bleeding their color into the batter.
  • For a dairy-free version, substitute the Greek yogurt with dairy-free yogurt and use a vegan butter alternative.
  • Make sure not to overmix the batter to keep the cake tender and light.
  • Serve with a dusting of powdered sugar or a drizzle of honey for extra sweetness.
  • This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Cranberry orange cake, breakfast cake, brunch cake, cranberry dessert, orange zest cake

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