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 tsp baking powder
½ tsp baking soda
¼ tsp 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.
