If you're looking for a bright, tangy way to start your day, this Cranberry Orange Breakfast Cake Recipe is a delightful treat. Perfect for weekend brunches or when you want to impress guests with a homemade breakfast, it strikes a lovely balance between sweet and tart, with a tender crumb that's simply irresistible.
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In the Kitchen
This cake stands out because it’s bursting with fresh citrus brightness and the tart pop of cranberries, all wrapped up in a tender, moist crumb that feels like a warm morning hug. I love how the Greek yogurt keeps it juicy, and that orange zest infuses a fragrance that fills your kitchen with sunshine.
- Juicy and Tender Every Time: The Greek yogurt and orange juice keep the crumb moist and soft without weighing it down.
- Golden, Satisfying Finish: A slightly crackly top with toasted edges brings texture contrast that’ll have you reaching for seconds.
- Simple Ingredients, Big Impact: Pantry staples plus fresh cranberries and real orange zest do all the heavy lifting flavor-wise.
- Weeknight to Weekend Ready: Quick to mix, comforting to eat, and perfect wherever life finds you with a little time to savor.
Ingredients at a Glance
For this Cranberry Orange Breakfast Cake Recipe, choosing fresh, good-quality ingredients makes all the difference. Fresh cranberries and real orange zest and juice are worth the extra effort—they brighten everything up beautifully.
- All-purpose flour: Look for unbleached to help your cake turn out tender and slightly chewy.
- Granulated sugar: Regular white sugar works best for that perfect creamed texture and balanced sweetness.
- Unsalted butter: Using soft but not melted butter lets you cream it properly with sugar, making the crumb fluffy.
- Greek yogurt or sour cream: Adds moisture and a slight tang, keeping the cake from drying out.
- Fresh cranberries: If frozen, thaw and drain them well to avoid soggy batter.
- Orange zest and juice: Always zest before juicing for maximum brightness and fragrance.
- Leavening agents: Baking powder and baking soda are balanced to give a gentle lift without overpowering the texture.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Cranberry Orange Breakfast Cake Recipe
Step 1 — Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×9-inch baking dish and dust it lightly with flour or line it with parchment. That extra care ensures your cake won’t stick, making slicing a breeze later. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This way, your leaveners will be evenly distributed, helping the cake rise uniformly.
Step 2 — Cream Butter and Sugar Until Fluffy
In a large bowl, beat the softened butter and sugar for about 3 to 5 minutes. You’ll know you’re there when the mixture looks lighter in color and feels silky to the touch. Don’t rush this step—proper creaming traps air that gently lifts the cake. If your butter is too cold, the texture won’t fluff, and your cake may turn dense.
Step 3 — Add Eggs, Orange Zest, and Juice
Add the eggs one at a time, beating well after each. This slow addition helps the batter hold together smoothly. Next, stir in the freshly grated orange zest and orange juice. You’ll notice the batter picking up a lovely citrus aroma that hints at the cake’s vibrant flavor to come.
Step 4 — Combine Dry and Wet Ingredients Gradually
Now gently fold the flour mixture into your wet ingredients in three parts, alternating with the Greek yogurt in two parts—start and finish with the dry ingredients. Use a rubber spatula, mixing just until you don’t see any flour pockets. Overmixing develops gluten, which can make the cake tough, so patience here pays off with tender texture.
Step 5 — Fold in Those Juicy Cranberries
Lastly, fold the cranberries in gently but thoroughly. If you use frozen berries, try not to overload the batter with too much moisture—pat them dry first to keep your cake from becoming soggy. The cranberries provide delicious bursts of tartness in every bite.
Step 6 — Bake and Cool
Pour your batter into the prepared pan, smoothing the top evenly. Pop it into the oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, never wet batter. Once baked, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Things to Remember
Here are a few pointers from my own kitchen adventures to help you nail this Cranberry Orange Breakfast Cake Recipe with confidence.
- Doneness Cue: The toothpick test is your best friend; it’s ready when it comes out mostly clean with a crumb or two clinging.
- Temperature Trick: Make sure your butter is softened, not melted, for perfect creaming that breathes life into the batter.
- Make-Ahead Move: This cake tastes great the next day and keeps well when wrapped tightly at room temperature.
- Common Pitfall: Overmixing after adding flour can make the texture dense – mix just until combined for a tender crumb every time.
Ways to Serve It
Finishing Touches
To really elevate your Cranberry Orange Breakfast Cake Recipe, I like to add a light dusting of powdered sugar or a simple glaze made from powdered sugar and orange juice. Both add a little extra sweetness and shine without overshadowing the bright, natural flavors of the cake itself.
Plays Well With
This cake pairs beautifully with a dollop of Greek yogurt or a smear of cream cheese for creaminess, plus a cup of freshly brewed coffee or herbal tea. If you want to add texture, some toasted nuts on the side are a lovely touch.
Simple Plating Upgrades
For a weekend brunch spread, slice this cake onto pretty plates and scatter a few extra fresh cranberries and orange slices around for color. A sprig of mint adds freshness and makes it feel a bit special, even if you’re just sharing with family at home.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate—this keeps the cake moist but might firm up the butter slightly. Bringing it back to room temp before serving helps restore softness.
Freezing Tips
This breakfast cake freezes wonderfully. Wrap individual slices tightly in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge or on the counter, and it’ll taste nearly fresh.
Reheating Cranberry Orange Breakfast Cake Recipe Without Drying Out
To warm it up, pop a slice in the microwave for 15-20 seconds on medium power or heat in a 325°F oven for 8-10 minutes. Cover loosely with foil to keep moisture in. A quick mist of water before heating helps prevent drying out.
Frequently Asked Questions
Absolutely! Just defrost, drain, and pat them dry to avoid adding extra moisture to the batter, which can make the cake soggy.
Yes, sour cream works just as well and adds a similar tangy moisture that keeps the cake tender.
Use a microplane grater to finely zest only the colorful outer skin, avoiding the bitter white pith underneath for the freshest flavor.
You can try a gluten-free baking blend, but results may vary. Look for blends designed for cakes and avoid anything too dense for the best texture.
Final Thoughts
This Cranberry Orange Breakfast Cake Recipe has become one of my go-to weekend treats because it’s easy to pull together, reliably delicious, and full of seasonal flair. Whether you’re serving it up for family or a casual brunch with friends, it’s sure to bring warmth and brightness to your morning table. Give it a try—you might just find a new breakfast favorite.
PrintFull Printable Recipe
Cranberry Orange Breakfast Cake Recipe
This Cranberry Orange Breakfast Cake is a moist and flavorful treat perfect for morning gatherings or a special brunch. Bursting with fresh cranberries and bright orange zest, it combines tangy and sweet notes in a light, tender crumb made with Greek yogurt or sour cream for added moistness.
- Total Time: 55 minutes
- Yield: 9 servings
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sugar
- 1 cup granulated sugar
Wet Ingredients
- 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
Cranberries
- 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 (Except Sugar): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy. This takes approximately 3 to 5 minutes.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the orange zest and freshly squeezed orange juice, mixing until everything is well combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix gently just until the batter is combined to avoid overmixing which can toughen the cake.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter, distributing them evenly but without crushing.
- Pour Batter into the Pan: Transfer the batter to the prepared baking dish. Use a spatula to spread it out evenly for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool and Serve: Let the cake cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for best flavor.
Notes
- For a dairy-free version, substitute dairy yogurt and butter with plant-based alternatives.
- Using fresh cranberries provides a more vibrant tartness, while frozen cranberries are a convenient year-round option.
- Ensure not to overmix the batter once the dry ingredients are added to maintain a light texture.
- Orange zest provides the best aroma and flavor; use a microplane grater to zest just the colored part of the peel.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve with a dusting of powdered sugar or a light glaze made from orange juice and powdered sugar for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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