Cranberry Orange Breakfast Cake Recipe
Cranberry Orange Breakfast Cake is a soft, moist, and bright citrus-infused cake studded with tart fresh cranberries. It’s lightly sweet, beautifully tender, and bursting with fresh orange flavor—perfect for holiday mornings, brunch spreads, or a cozy weekend treat. With simple ingredients and a quick mixing process, this cake delivers bakery-level results without the fuss, making it an easy go-to for festive breakfasts or snacking all season long.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup softened butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 ½ cups fresh or frozen cranberries
- Optional: powdered sugar glaze or chopped nuts
Instructions
1. Prepare the pan
- Heat your oven to 350°F. Grease a 9×13-inch baking pan and dust it with flour. This prevents sticking and helps the cake release cleanly.
2. Mix dry ingredients
- In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Blend them well so the cake rises evenly.
3. Cream butter and sugar
- In another bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time. Add vanilla. Add the orange juice and zest. Mix until smooth.
4. Combine dry and wet
- Add the dry ingredients to the wet ingredients in two or three portions. Stir gently. Don’t overmix. The batter should stay light and thick.
5. Fold in cranberries
- Toss the cranberries with a teaspoon of flour. Add them to the batter and fold them in with a spatula. This keeps them from sinking.
6. Bake
- Pour the batter into the prepared pan. Smooth the top. Bake for 35–40 minutes. Check with a toothpick. If it comes out clean, the cake is ready.
- Let the cake cool for 10 minutes before cutting. This helps the slices hold their shape.
Video
Notes
📝 Notes
- Use fresh cranberries for the brightest flavor and texture.
- Frozen cranberries work too—toss them in a little flour to prevent sinking.
- Room-temperature butter and eggs blend more evenly for a tender crumb.
- Don’t overmix the batter once the flour is added to keep the cake light.
- Add extra orange zest or a splash of orange extract for a bolder citrus note.
- Check doneness with a toothpick — bake until it comes out mostly clean.
- Cool completely before slicing to avoid a gummy texture.
- Store slices in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.
🍽️ Nutrition Facts (Per Serving)
Calories: 320Carbohydrates: 42g
Fiber: 2g
Sugars: 20g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 180mg
Potassium: 100mg
Calcium: 40mg
Iron: 1.2mg