Cranberry Orange Breakfast Cake Recipe
This Cranberry Orange Breakfast Cake is a moist, flavorful treat perfect for starting your day with a burst of citrus and tart cranberries. Combining fresh orange zest and juice with tangy cranberries, Greek yogurt, and a tender crumb, it’s a delightful baked good ideal for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings (about 2-inch squares) 1x
- Category: Breakfast, Brunch, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 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
Fruit
- 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 and allow for easier cleanup.
- Mix the Dry Ingredients (Except Sugar): In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand or stand mixer until the mixture becomes light and fluffy, which should take about 3 to 5 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing thoroughly after each addition to incorporate well. Next, stir in the orange zest and freshly squeezed orange juice until the mixture is well combined and fragrant.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet buttery mixture in batches, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix gently just until combined to avoid overmixing, which can toughen the cake.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking them up too much.
- Pour Batter into the Pan: Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform thickness.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for a delicious breakfast treat.
Notes
- Use fresh or frozen cranberries; if using frozen, no need to thaw before folding into the batter.
- The cake is best enjoyed within 2 days but can be stored covered at room temperature or refrigerated up to 4 days.
- For extra zest, sprinkle some orange zest on top before baking.
- You can substitute Greek yogurt with sour cream without altering the texture significantly.
- If you prefer a sweeter contrast, dust the cooled cake with powdered sugar or drizzle a simple orange glaze.
Keywords: cranberry cake, orange breakfast cake, breakfast cake, citrus cake, baked breakfast, brunch recipe, moist cake, holiday breakfast
