Cranberry Orange Breakfast Cake is a delightful, light, and flavorful cake that combines the tanginess of fresh cranberries with the bright, zesty flavor of orange. This cake is moist, perfectly sweet, and has a beautiful balance of citrus and berry flavors, making it the perfect treat for breakfast, brunch, or an afternoon snack. With its simple ingredients and easy preparation, it’s an ideal choice to serve alongside your morning coffee or tea.

Why You’ll Love This Recipe

This Cranberry Orange Breakfast Cake is bursting with fresh flavors and a soft, tender texture. The tartness of the cranberries complements the sweet and citrusy orange notes, creating a cake that’s both refreshing and comforting. It’s not overly sweet, making it perfect for breakfast or a light snack. Plus, it’s quick to make, so you can enjoy it fresh out of the oven with minimal effort. This cake is not only delicious but also visually appealing, with bright pops of red from the cranberries and the beautiful aroma of orange filling your kitchen.

Cranberry Orange Breakfast Cake Recipe

Ingredients

For the cake:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional, for extra citrus flavor)
Zest of 1 large orange
1/2 cup fresh orange juice
1 1/2 cups fresh or frozen cranberries

For the glaze (optional):

1/2 cup powdered sugar
1-2 tablespoons fresh orange juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the fresh orange juice. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Add the Cranberries:
- Gently fold in the cranberries, being careful not to break them apart too much. If you’re using frozen cranberries, you can toss them in a small amount of flour before folding them into the batter to prevent them from sinking to the bottom.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake toward the end of the baking time, as oven temperatures may vary.
Prepare the Glaze (optional):
- While the cake is baking, you can prepare the glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more juice if you prefer a thinner glaze.
Cool and Glaze:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is cool, drizzle the orange glaze over the top for an extra touch of sweetness and citrus flavor.
Serve:
- Slice and enjoy this delicious Cranberry Orange Breakfast Cake with a cup of coffee or tea.

Servings and Timing

This recipe makes 8 servings and takes about 45-55 minutes to prepare and bake, including the cooling time.

Variations

Add Nuts: For extra texture and flavor, you can add chopped walnuts, pecans, or almonds to the batter along with the cranberries.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.
Make it Vegan: Replace the eggs with flax eggs and use dairy-free butter and non-dairy milk (like almond or oat milk) for a vegan option.
Baked in Muffin Form: You can also make this cake into individual muffins. Simply divide the batter into a muffin tin and bake for about 18-20 minutes.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week.
Reheating: To reheat, place a slice of cake in the microwave for 10-15 seconds or warm it in a 350°F (175°C) oven for about 5 minutes.

FAQs

Can I use dried cranberries instead of fresh ones?

Fresh cranberries are best for this recipe because they provide moisture and burst with flavor as they bake. If you use dried cranberries, the texture and flavor may change, but you can still use them if you like a sweeter version.

Can I make this cake ahead of time?

Yes, you can bake the cake the day before and store it at room temperature. The flavor will deepen as it sits, and the glaze will keep the cake moist.

Can I make this cake with lemon instead of orange?

Yes, you can substitute lemon juice and zest for orange for a lemon cranberry cake. The flavor will be slightly different but still delicious.

How do I know when the cake is done?

To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If the toothpick comes out with wet batter, bake the cake for a few more minutes.

Can I freeze this cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight.

Conclusion

Cranberry Orange Breakfast Cake is a perfect balance of sweetness, tartness, and citrusy brightness. The tender cake, paired with the burst of fresh cranberries and the citrus glaze, makes it the perfect treat for any morning or occasion. Whether you’re serving it for brunch, as a snack, or with a cup of tea, this cake will surely brighten your day and leave everyone wanting more!