Cranberry Orange Breakfast Cake

This Cranberry Orange Breakfast Cake is exactly what I crave when mornings deserve a special touch. Bursting with juicy cranberries and citrus notes it feels bright and festive yet comes together with pantry basics. Whether you are prepping for a holiday brunch or looking for a sweet snack this moist cake delivers every time.

I first whipped up this recipe on a winter Sunday and the scent of orange and cake baking instantly made my kitchen cozier. Today it has become my favorite reason to wake up early when I want something homemade without a fuss.

Ingredients

• All purpose flour: provides the structure for a tender crumb choose unbleached for best texture
• Baking powder: ensures the cake rises nicely check that yours is fresh for a fluffier cake
• Baking soda: boosts the tang and helps with browning
• Salt: enhances both sweet and citrus flavors
• Granulated sugar: creams with the butter for a soft even texture use a finer sugar for smoother results
• Greek yogurt or sour cream: adds moisture and a subtle tang opt for full fat for richness
• Unsalted butter: brings classic buttery taste always use room temperature for best creaming
• Large eggs: bind and add moisture use organic or free range for brighter yolks
• Zest from one large orange: adds citrus oils and fragrance select a firm brightly colored orange
• Freshly squeezed orange juice: gives natural sweetness and brightness strain for best texture
• Cranberries: provide bursts of tart flavor and color choose firm cranberries or high quality frozen ones

Instructions

Prepare the Pan:

Grease and flour a nine by nine inch baking dish or line it with parchment paper. Preheat your oven to three hundred fifty degrees Fahrenheit. This prevents sticking and creates clean edges for your cake.

Mix the Dry Ingredients:

In a medium bowl whisk together the all purpose flour baking powder baking soda and salt. Be thorough to ensure even rise.

Cream Butter and Sugar:

In a large mixing bowl use an electric mixer to beat the softened butter and sugar until the mixture looks light pale and fluffy about three to five minutes. Take your time with this step as it sets the cake texture.

Add Eggs and Flavorings:

Crack in the eggs one at a time mixing after each just until incorporated. Add the orange zest and pour in the freshly squeezed orange juice. Mix again until your batter smells fragrant and everything is blended.

Combine Wet and Dry Ingredients:

Gradually fold the dry mixture into the butter mixture alternating with Greek yogurt. Begin and finish with the dry mix to keep the batter light. Mix only until it just comes together to avoid a dense cake.

Fold in Cranberries:

Scatter in the cranberries and gently fold using a spatula until they are evenly distributed. Handle gently to keep them whole as much as possible.

Pour Batter into the Pan:

Scrape the batter into your prepared pan. Smooth the top with a spatula for an even bake.

Bake:

Slide the cake into your oven and bake for thirty five to forty minutes. A toothpick inserted in the center should exit clean. Watch for golden color and fragrant citrus aroma.

Cool and Serve:

Let the cake cool in the pan for about ten minutes. Carefully transfer to a wire rack to finish cooling. Slice and enjoy either slightly warm or at room temperature.

The bright tartness of cranberries is my favorite part every bite is a juicy burst that perfectly balances out the sweetness. When I make this cake my kids always gather around just for those pops of color and tang.

Storage Tips

Store the cake in an airtight container at room temperature for up to two days. If you want to keep it longer refrigerate for up to a week and bring slices to room temperature before eating for the best texture. You can also freeze individual squares tightly wrapped in plastic for up to two months which makes breakfast on busy mornings a breeze.

Ingredient Substitutions

If you do not have Greek yogurt you can use sour cream or even plain whole milk yogurt in a pinch. For extra citrus try replacing some of the orange juice with lemon juice. If butter is not available a neutral oil such as sunflower or canola will work but expect a lighter flavor.

Serving Suggestions

Dust lightly with powdered sugar just before serving for a pretty finish. For brunch pair slices with creamy ricotta and a drizzle of honey. Serve alongside coffee or hot tea for a cozy morning treat. This cake also makes a fantastic midday snack with a dollop of whipped cream.

Cultural and Historical Context

Cranberry and orange are a classic American baking combination especially during the cooler months when cranberries are in season. This cake is inspired by holiday morning traditions and showcases ingredients that have been paired together for generations in US kitchens.

Seasonal Adaptations

Use frozen cranberries out of season but thaw and drain them first. Add a handful of chopped toasted walnuts in the fall for warmth. Try blood orange in place of regular orange for a deeper color and flavor.

Success Stories

My neighbor made this cake for her book club and everyone asked for the recipe. Friends who thought they did not like cranberries were surprised by how well they complemented the orange and sweet cake. It has become a potluck favorite in our circle.

Freezer Meal Conversion

Once the cake is completely cool cut it into squares and wrap each tightly in plastic. Store in a freezer bag and thaw overnight in the fridge or pop into the toaster oven for a few minutes in the morning. The citrus and cranberry flavors remain vibrant even after freezing.

This cake truly brightens mornings and brings people together with every slice. I hope it brings as much joy and comfort to your table as it does to mine.

Common Recipe Questions

→ Can I use frozen cranberries?

Yes, both fresh and frozen cranberries work well. If using frozen, no need to thaw—simply fold them in as directed.

→ Is Greek yogurt required or can I use sour cream?

Either Greek yogurt or sour cream can be used in equal amounts, lending moisture and a slight tang to the cake.

→ How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly, or line it with parchment paper, to ensure easy release after baking.

→ Can the cake be made in advance?

Absolutely – it stays moist for a couple of days stored at room temperature or can be refrigerated for longer freshness.

→ What is the best way to serve this cake?

Serve slices warm or at room temperature, either plain or dusted with powdered sugar. It pairs well with hot beverages.

→ Can I substitute oranges with another citrus fruit?

Yes, lemons make a tart alternative, but the classic combination of cranberries and orange offers a unique flavor profile.