There’s something so cozy about waking up to the smell of freshly baked cake on a chilly morning. This Cranberry Orange Breakfast Cake is the perfect balance of tart cranberries and sweet, zesty orange—making it a festive favorite for the holidays, yet simple enough for any weekend brunch. It’s soft, moist, and bursting with flavor, the kind of recipe that makes the whole kitchen feel warm and inviting.
Whether you serve it with a hot cup of coffee, as a sweet treat for brunch, or as a light dessert after dinner, this cranberry cake will quickly become a family favorite.
Recipe Info
| Category | Breakfast, Brunch, Dessert |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | 8–10 |
| Calories | ~280 per serving |
Ingredients You’ll Need
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons orange zest (about 1 large orange)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or milk + 1/2 tsp vinegar)
- 2 cups fresh cranberries (can substitute frozen, unthawed)
- 2 tablespoons coarse sugar (optional, for topping)
Step-By-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
- Cream butter, sugar, and orange zest in a large bowl until light and fluffy. This step gives the cake its tender texture.
- Mix in egg and vanilla until smooth.
- In a separate bowl, whisk dry ingredients (flour, baking powder, salt). Gradually add to the wet mixture, alternating with buttermilk. Mix just until combined—don’t overmix.
- Fold in cranberries gently using a spatula. The batter will be thick, which helps suspend the fruit evenly.
- Spread batter into prepared pan and sprinkle with coarse sugar for a crunchy, golden topping.
- Bake for 35–40 minutes or until a toothpick comes out clean. Cool slightly before slicing.
Helpful Notes & Tips
- Frozen cranberries work great—no need to thaw before baking.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for 5 days. It also freezes beautifully for up to 2 months.
- Don’t skip the orange zest—it’s what gives the cake its bright, fresh flavor.
Recipe Variations
- Lemon Twist: Swap orange zest for lemon zest and juice for a citrusy spin.
- Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts for texture.
- Lighter Version: Use Greek yogurt instead of buttermilk for a protein boost.
- Holiday Glaze: Drizzle with a simple orange glaze (powdered sugar + orange juice) for extra sweetness.
Serving Suggestions
- Serve warm with a dollop of whipped cream or vanilla yogurt.
- Pair with coffee, spiced tea, or hot chocolate for a cozy holiday brunch.
- Cut into small squares and serve as a sweet addition to a breakfast board.
Conclusion
This Cranberry Orange Breakfast Cake is everything we love about the holidays—warm, comforting, and made with simple ingredients. Whether you’re hosting a brunch, sharing with neighbors, or just treating yourself, this cake brings a burst of cheer to every bite. Bake it once, and it just might become a new seasonal tradition.