Cranberry Orange Breakfast Cake Recipe
This Cranberry Orange Breakfast Cake is a delightful, moist, and flavorful treat perfect for morning gatherings or a sweet start to your day. Infused with fresh orange zest and juice, and studded with tart cranberries, this cake balances citrus brightness with a tender crumb. Made with Greek yogurt or sour cream for added moisture and richness, it’s easy to prepare and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings (1 cake, 9x9-inch pan) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Fruit
- 1 ½ cups fresh or frozen cranberries (halved if large)
Instructions
- 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.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture becomes light and fluffy, approximately 3 to 5 minutes.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure they are fully combined. Then, mix in the orange zest and freshly squeezed orange juice for a bright citrus flavor.
- 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, and mix gently just until combined to avoid overmixing, which can make the cake dense.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries to evenly distribute them throughout the batter without crushing them.
- Pour Batter into the Pan: Transfer the batter into the prepared baking dish, using a spatula to spread it evenly for uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice the cake and serve warm or at room temperature for the best flavor and texture experience.
Notes
- You can use either Greek yogurt or sour cream depending on your preference; both add moisture and richness.
- Fresh cranberries provide a brighter taste, but frozen can be used if fresh are not available; just do not thaw them before adding.
- Ensure not to overmix the batter once the dry ingredients are added to maintain a tender texture.
- Optional: sprinkle a little coarse sugar on top before baking for a crunchy crust.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: cranberry orange cake, breakfast cake, citrus cake, holiday breakfast, moist cake
