Jump to Recipe Print RecipeA waft of citrusy delight fills the kitchen as I whip up this Cranberry Orange Breakfast Cake, and I can’t help but smile. It’s not just any cake; this soft, fruity masterpiece combines the zesty brightness of orange with the tartness of cranberries, creating a deliciously moist treat that makes breakfast feel special. Not only is it easy to prepare, perfect for busy mornings, but it’s also a crowd-pleaser that’ll impress your family and friends alike. Imagine serving slices of this fluffy creation alongside steaming mugs of coffee or tea—how could you resist? Ready to elevate your morning routine with a slice of homemade happiness? Why is this cake a breakfast must-have? Irresistible Flavor: The tartness of fresh cranberries perfectly complements the zesty orange, creating a delightful burst of flavor in every bite. Easy to Make: With just a few simple steps, you’ll have a moist and fluffy cake ready to impress in no time. Versatile Serving Options: Enjoy it warm from the oven or topped with a dollop of whipped cream for an indulgent treat! Family Favorite: Whether at breakfast or brunch, this cake is sure to become a staple in your home, charming everyone at the table. Perfect Pairing: Pair it with a steaming cup of coffee or tea, or surprise guests with a delightful Mandarin Orange Salad as a refreshing side. You’ll love how this cake brightens up your mornings! Cranberry Orange Breakfast Cake Ingredients For the Cake Base All-purpose flour – Provides structure; can substitute with a gluten-free flour blend for a lighter option. Granulated sugar – Adds sweetness; coconut sugar can be a lower-glycemic alternative. Baking soda – Helps the cake rise; ensure it’s fresh for optimal leavening. Baking powder – Works alongside baking soda for lightness; always check the expiration date. Salt – Enhances overall flavor; use sea salt for an extra touch of mineral taste. For the Wet Mixture Whole milk – Adds moisture and richness; almond milk works for a dairy-free alternative. Unsalted butter – Contributes to tenderness and flavor; coconut oil can be used for a dairy-free version. Eggs – Binds ingredients together; use aquafaba as a vegan substitute if needed. Grated orange zest – Provides a fresh citrus flavor; lemon zest can be swapped in for a different note. Vanilla extract – Adds depth of flavor; opt for pure vanilla for the best results. For the Toppings Fresh cranberries – Adds tartness and vibrant color; substitute frozen cranberries without thawing for a similar taste. Chopped walnuts or pecans (optional) – Adds crunch and richness; for a nut-free version, consider sunflower seeds. With these key ingredients, you’re all set to whip up a delightful Cranberry Orange Breakfast Cake that will elevate your morning routine! Step‑by‑Step Instructions for Cranberry Orange Breakfast Cake Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While it’s warming up, prepare a 9×13-inch baking pan by greasing it generously with butter or cooking spray. This ensures your Cranberry Orange Breakfast Cake will release easily once baked and stays perfectly moist and fluffy. Step 2: Combine Dry Ingredients In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Make sure these dry ingredients are combined evenly to achieve a consistent rise and texture throughout your cake. Set the bowl aside while you prepare the wet ingredients. Step 3: Mix Wet Ingredients In another bowl, pour in the whole milk and melted unsalted butter. Add the eggs, grated orange zest, and vanilla extract. Use a whisk to combine these ingredients until the mixture is smooth and homogeneous. This flavorful wet mix will create a tender batter for your Cranberry Orange Breakfast Cake. Step 4: Combine Mixtures Gently fold the wet mixture into the bowl of dry ingredients using a spatula. Blend them together until just combined, being careful not to overmix. Overmixing can lead to a dense cake, so it’s vital to stop as soon as there are no visible streaks of flour in the batter. Step 5: Add Cranberries and Nuts Next, incorporate fresh cranberries and chopped walnuts or pecans, if desired, into the batter. Use your spatula or a wooden spoon to carefully fold these in, ensuring they are evenly distributed throughout the mixture, adding bursts of tart flavor and delightful texture to your Cranberry Orange Breakfast Cake. Step 6: Pour into Pan Once the batter is ready, transfer it to the prepared baking pan. Spread the batter evenly using a spatula to level the surface. This will help your cake bake uniformly, achieving even softness and a beautifully golden top once it’s finished in the oven. Step 7: Bake Place the baking pan in the preheated oven and bake for 40-45 minutes. Keep an eye on the cake as it rises and turns a lovely golden brown. To check for doneness, insert a toothpick into the center; it should come out clean if your Cranberry Orange Breakfast Cake is ready. Step 8: Cool in Pan After baking, carefully remove the pan from the oven and let the cake cool in the pan for about 10-15 minutes. This cooling stage allows it to set and makes it easier to handle when transferred. You’ll notice the enticing aroma of cranberries and orange filling your kitchen. Step 9: Transfer to Wire Rack Once the cake has cooled slightly, place a wire rack over the top of the pan and carefully invert the cake onto the rack. Gently lift the pan away, allowing the cake to breathe. This step ensures that your Cranberry Orange Breakfast Cake remains soft and doesn’t become soggy. Step 10: Slice and Serve Finally, let the cake cool completely on the wire rack before slicing it into squares. Once cooled, serve it as a delightful breakfast treat or brunch option. Enjoy the vibrant blend of flavors, and watch it quickly become a family favorite during your morning gatherings! Storage Tips for Cranberry Orange Breakfast Cake Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days. This keeps the cake soft and fresh without drying it out. Fridge: If you want the cake to last longer, refrigerate it in an airtight container for up to 1 week. Just allow it to come to room temperature before serving for the best flavor. Freezer: For longer storage, wrap slices of the Cranberry Orange Breakfast Cake tightly in plastic wrap and place them in a freezer-safe bag. It can last for up to 3 months in the freezer. Reheating: To enjoy leftovers, simply microwave a slice for about 15-20 seconds or reheat in the oven at 350°F (175°C) for about 10 minutes. This restores its delightful warmth and moistness. Expert Tips for the Best Cranberry Orange Breakfast Cake Room Temperature Ingredients: Ensure all your wet ingredients are at room temperature. This helps create a smoother batter and contributes to a moist texture. Folding Technique: Use a gentle folding technique when combining wet and dry ingredients. This prevents overmixing, which can make your Cranberry Orange Breakfast Cake dense. Cranberry Prep: If you’re using frozen cranberries, don’t thaw them! This helps maintain their shape and provides bursts of tartness in every slice. Pan Preparation: Grease your baking pan generously to avoid any sticking. A parchment paper lining can also be helpful for effortless removal of your breakfast cake. Check Doneness: Baking times may vary, so always check for doneness with a toothpick inserted in the center. It should come out clean for perfect results! Make Ahead Options These Cranberry Orange Breakfast Cakes are perfect for busy home cooks looking to save time during hectic mornings! You can prepare the batter up to 24 hours in advance by mixing the dry and wet ingredients separately. Simply refrigerate the wet mixture and keep the dry ingredients in an airtight container. When you’re ready to bake, fold in the cranberries, pour the batter into the pan, and bake as directed. This way, you’ll enjoy freshly baked cake that’s just as delightful, saving you precious minutes at breakfast! For optimal freshness, store any leftovers in an airtight container for up to 3 days, and gently warm slices before serving to revive their perfect texture. What to Serve with Cranberry Orange Breakfast Cake? Picture a cozy breakfast table adorned with the enchanting aroma of a freshly baked cake, inviting your loved ones to join in the delight of a homemade morning feast. Creamy Yogurt Parfait: Layered with fresh fruits and granola, yogurt parfaits add a cool, creamy contrast to the warm cake, enhancing your breakfast with wholesome goodness. Scrambled Eggs: The light, fluffy eggs balance the sweetness of the cake beautifully, making for a hearty and satisfying meal that’s easy to whip up. Zesty Citrus Salad: A refreshing salad with oranges, grapefruit, and mint brightens the palate, complementing the fruity flavors while adding vibrant color to your plate. Honey Drizzle: A drizzle of honey on top of the cake adds extra sweetness and enhances the citrus notes, creating a harmonious blend of flavors that will have everyone reaching for seconds. Freshly Brewed Coffee: The rich, bold flavors of coffee serve as the perfect beverage to accompany your cake, providing an inviting aroma that ties the whole meal together. Nutty Muffins: Light muffins packed with walnuts or almonds intersperse delightful textures with the cake, making breakfast feel indulgent yet balanced. Warm Maple Syrup: Serve a small pitcher of warm maple syrup for drizzling over the cake, adding a sweet, earthy richness that will quickly elevate your morning experience. Chilled Almond Milk: A refreshing glass of chilled almond milk enhances the flavors and adds a unique twist, perfectly complementing the tart and sweet notes of the cake. Silky Cream Cheese Frosting: For a decadent touch, a light layer of cream cheese frosting can create a lovely sweetness while enhancing the cake’s already fantastic flavors. Cranberry Orange Breakfast Cake: Customize Your Delight Feel free to whisk your creativity into the kitchen and make this cake uniquely yours with these delightful twists. Berry Swap: Substitute fresh cranberries with blueberries for a different flavor profile. The sweet burst of blueberries pairs beautifully with the orange zest! Creamy Topping: Add a cream cheese glaze on top for an extra layer of indulgence. Just whip some cream cheese with powdered sugar and vanilla, and drizzle it over the cooled cake. Spice it Up: Incorporate warm spices like cinnamon or nutmeg into the batter for a cozy flavor boost. Just a teaspoon or two will awaken the warmth of the cake. Nut Free: Omit the chopped walnuts or pecans for a nut-free version. Feel free to replace them with pumpkin seeds for a delightful crunch without the allergens. Citrus Twist: Experiment with lemon or lime zest instead of orange for a fresh flavor. Each citrus has its charm, making the cake delightful in different ways! Extra Moisture: Add a splash of yogurt or sour cream to the wet ingredients for even more moisture and a tender crumb. This little touch can make a world of difference! Tropical Addition: Toss in pieces of pineapple or coconut flakes for a tropical flair, transforming this cake into an exotic breakfast treat. Heat it Up: For those who like a kick, add a pinch of cayenne pepper or chili powder to the batter. It adds a surprising warmth that beautifully contrasts with the sweet and tart flavors. Whether you decide to try one of these variations or create your own, each bite will still celebrate the essence of this beloved Cranberry Orange Breakfast Cake. And if you’re curious about pairing it with something fresh, consider a delightful Mandarin Orange Salad or luscious Orange Glazed Salmon for your brunch spread. Happy baking! Cranberry Orange Breakfast Cake Recipe FAQs How do I select the best cranberries? Absolutely! When choosing fresh cranberries, look for vibrant, bright red berries that are firm to the touch. Avoid any that have dark spots or are soft, as these may be overripe. Seasonal fruit markets often have the freshest selections, particularly around the Thanksgiving and Christmas holidays. What’s the best way to store leftover cake? You can store your leftover Cranberry Orange Breakfast Cake in an airtight container at room temperature for up to 3 days, keeping it soft and moist. For extended freshness, refrigerate it in an airtight container for up to a week. Just make sure to bring it back to room temperature before enjoying! Can I freeze Cranberry Orange Breakfast Cake? Yes, indeed! To freeze your cake, wrap slices tightly in plastic wrap and then place them inside a freezer-safe bag. It’s best to consume it within 3 months for optimal taste and texture. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat it gently in the microwave or oven. What if my cake turns out dense? If your cake ends up denser than expected, it’s likely due to overmixing the batter when combining the wet and dry ingredients. To avoid this, gently fold the mixtures until just combined. Also, make sure your baking soda and baking powder are fresh, as that can affect the rise and fluffiness of your cake. Are there any dietary considerations I should know? Very! If you’re cooking for someone with allergies, you’ll want to ensure that the ingredients you use align with their dietary needs. For nut allergies, simply omit the walnuts or pecans, and for dairy-free options, almond milk and coconut oil work beautifully as substitutes. Always check labels when using pre-packaged ingredients to avoid hidden allergens. Cranberry Orange Breakfast Cake: Your Morning Flavor Boost This Cranberry Orange Breakfast Cake combines tart cranberries and zesty orange, creating a moist and fluffy treat perfect for breakfast. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 12 slicesCourse: BreakfastCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Base2 cups All-purpose flour Can substitute with a gluten-free flour blend.1 cup Granulated sugar Coconut sugar can be used as a lower-glycemic alternative.1 teaspoon Baking soda Ensure it's fresh for optimal leavening.2 teaspoons Baking powder Check the expiration date.1/2 teaspoon Salt Use sea salt for enhanced flavor.For the Wet Mixture1 cup Whole milk Almond milk works for a dairy-free alternative.1/2 cup Unsalted butter Coconut oil can be used for a dairy-free version.2 large Eggs Use aquafaba as a vegan substitute.1 tablespoon Grated orange zest Lemon zest can be swapped for a different flavor.1 teaspoon Vanilla extract Opt for pure vanilla for the best results.For the Toppings1 cup Fresh cranberries Frozen cranberries can be used without thawing.1/2 cup Chopped walnuts or pecans Optional; use sunflower seeds for a nut-free version. Equipment Mixing bowlsWhiskSpatula9x13-inch baking pan Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it.In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.In another bowl, combine whole milk, melted unsalted butter, eggs, grated orange zest, and vanilla extract.Fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.Add fresh cranberries and chopped nuts, then fold them into the batter.Transfer the batter to the prepared baking pan and spread it evenly.Bake in the preheated oven for 40-45 minutes until golden brown.Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack.Cool completely, then slice and serve. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 1mg NotesEnsure all wet ingredients are at room temperature for a smoother batter. Use a gentle folding technique to maintain the cake's fluffiness. Tried this recipe?Let us know how it was!
