As I walked through the farmer’s market recently, the vibrant display of plump oranges and bright red cranberries called out to me, inspiring thoughts of a warm and inviting breakfast. This Cranberry Orange Breakfast Cake is the delicious result! With its perfect blend of zesty brightness from the oranges and a sweet-tart punch from the cranberries, it’s a delightful way to start the day. Plus, it’s incredibly easy to whip up, making it a fantastic option for both busy mornings and leisurely weekend brunches. Your family and friends will be enchanted by the fluffy texture and inviting aroma—no one needs to know just how simple it was to create. Are you ready to bring some zest into your breakfast routine? Let’s get baking!
Why is this breakfast cake so special?
Heavenly Flavor: The luscious combination of fresh cranberries and zesty oranges creates a stunning flavor profile that’s both bright and refreshing.
Effortless Prep: With simple ingredients and quick steps, this cake can be made in no time—perfect for those busy mornings!
Crowd-Pleaser: This dish is not just for breakfast; it’s great for brunch or any gathering, impressing family and friends with its mouthwatering aroma.
Versatile Delight: Serve it warm with a dollop of whipped cream, or enjoy it plain—it’s delightful either way!
Perfectly Moist Texture: Thanks to the oils from the oranges and the burst of cranberries, each bite melts in your mouth, making it hard to resist.
Make-Ahead Option: You can bake it the night before and simply warm it up in the morning—a perfect time-saver! Don’t forget to check out our Chocolate Chip Cookies for another irresistible treat!
Cranberry Orange Breakfast Cake Ingredients
For the Cake
- All-Purpose Flour – This staple gives the cake structure; for a gluten-free option, use a gluten-free flour blend.
- Granulated Sugar – Sweetens the cake and enhances the citrus flavor; can be replaced with coconut sugar for a lower glycemic index.
- Baking Powder – Essential for leavening, helping the cake to rise beautifully; make sure it’s fresh for the best results.
- Salt – Balances sweetness and enhances overall flavor; a pinch of kosher salt works wonders here.
- Unsalted Butter – Adds richness and moisture; if preferred, use vegetable oil for a lighter texture.
- Eggs – Binds the ingredients together and adds moisture; use flax eggs for a vegan alternative (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg).
- Fresh Orange Zest – Infuses the cake with bright citrus notes; don’t skip this as it really amplifies the orange flavor.
- Fresh Orange Juice – Provides moisture and zesty brightness; bottled juice won’t give the same fresh taste.
- Cranberries – The star ingredient for a tart pop of flavor; use fresh or frozen, ensuring to slightly chop if large.
For Optional Glaze
- Powdered Sugar – A sweet finish for the cake; you can adjust the amount based on your desired sweetness.
- Fresh Orange Juice – Adds a tangy richness to the glaze, enhancing the citrus flavor profile throughout.
Feel free to explore the delicious possibilities of this Cranberry Orange Breakfast Cake and impress everyone at your next gathering!
Step‑by‑Step Instructions for Cranberry Orange Breakfast Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures an even bake for your Cranberry Orange Breakfast Cake, creating a delightful golden crust. While the oven heats up, prepare your baking pan by lightly greasing it or lining it with parchment paper for easy removal later.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Mixing these dry ingredients well ensures that the baking powder is evenly distributed, which is vital for a fluffy cake. Set this bowl aside while you move on to the wet ingredients.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air into the batter, resulting in a tender Cranberry Orange Breakfast Cake. Make sure to scrape down the sides of the bowl for even mixing.
Step 4: Add Eggs and Orange Flavor
Next, incorporate 2 large eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then, add the zest of one orange and ½ cup of freshly squeezed orange juice to the bowl. This adds a burst of citrus flavor, enhancing the overall taste of the cake. Mix until just combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake. You’ll want the batter to be thick yet smooth, ready for the star of the show: the cranberries.
Step 6: Fold in the Cranberries
Gently fold in 1 cup of fresh or slightly chopped frozen cranberries into the batter using a spatula. Take care to evenly distribute the cranberries without overworking the batter. Their tartness will beautifully contrast with the sweetness of the cake, making every bite delightful.
Step 7: Transfer to Baking Pan
Pour the batter into your prepared baking pan, spreading it evenly with a spatula. This ensures your Cranberry Orange Breakfast Cake bakes uniformly. Tap the pan gently on the countertop to release any air bubbles that may have formed.
Step 8: Bake the Cake
Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Pay attention to the delicious aroma wafting through your kitchen as the cake bakes.
Step 9: Cool and Prepare Glaze
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it gently to a wire rack to cool completely. While the cake cools, you can prepare the optional glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice until smooth.
Step 10: Drizzle the Glaze
Once your Cranberry Orange Breakfast Cake has cooled, drizzle the glaze over the top with a spoon or a whisk for a beautiful finish. The sweet tang of the glaze will complement the tart cranberries and zesty orange wonderfully, inviting everyone to take a slice.
Make Ahead Options
These Heavenly Cranberry Orange Breakfast Cake preparations are perfect for busy mornings! You can mix the dry ingredients up to 3 days in advance and store them in an airtight container. Additionally, you can prepare the batter and refrigerate it for up to 24 hours before baking. Just be sure to cover it tightly to keep the cranberries and orange zest fresh and vibrant. When ready to bake, simply allow the batter to come to room temperature for about 30 minutes, then pour it into the baking pan and follow through with the baking instructions. This way, you’ll delight in a freshly baked breakfast cake with minimal effort, bringing joy and ease to your busy mornings!
Expert Tips for Cranberry Orange Breakfast Cake
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Fresh Ingredients: Use fresh cranberries and newly squeezed orange juice for the best flavor. Bottled juice and dried cranberries won’t deliver the same brightness.
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Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough cake instead of a tender Cranberry Orange Breakfast Cake.
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Zest the Orange Well: Don’t skip on the orange zest! It’s essential for infusing that vibrant citrus flavor into the cake, enhancing your overall experience.
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Cooling is Key: Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This prevents it from breaking apart.
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Customize Your Glaze: Adjust the sweetness of the optional glaze to suit your taste. A little more orange juice adds a nice tang!
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Bake Evenly: Make sure to spread the batter evenly in the pan and give it a gentle tap on the countertop to release air bubbles. This helps the cake bake uniformly.
How to Store and Freeze Cranberry Orange Breakfast Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and fresh flavor.
Fridge: If you prefer, refrigerate the cake for up to a week. Just make sure it’s covered properly to prevent it from drying out.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: To enjoy leftover cake warm, simply microwave a slice for 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5-10 minutes. The Cranberry Orange Breakfast Cake will taste just as delightful!
What to Serve with Heavenly Cranberry Orange Breakfast Cake
Brighten your breakfast table with delightful pairings that enhance the flavors of this charming cake.
- Fresh Fruit Salad: A medley of seasonal fruits adds a vibrant, refreshing element, balancing the cake’s sweetness and acidity.
- Greek Yogurt: Creamy and tangy, yogurt brings a luscious contrast that complements the cake’s zesty notes beautifully. Top it with honey for added sweetness!
- Coffee or Tea: A warm cup of coffee or herbal tea brings out the cake’s bright flavors and creates a cozy morning ambiance.
- Syrupy Maple Drizzle: The rich, sweet notes of maple syrup add depth, making each bite of cake even more indulgent and satisfying.
- Savory Breakfast Quiche: Introducing a savory option not only contrasts with the sweetness of the cake but also rounds out a delightful brunch spread.
- Chilled Sparkling Water: Infused with citrus slices or fresh mint, sparkling water refreshes the palate, making it a perfect thirst-quencher alongside this cake.
Variations & Substitutions for Cranberry Orange Breakfast Cake
Feel free to let your creativity shine as you adjust this breakfast cake recipe to suit your tastes!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free cake that everyone can enjoy.
- Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch and added flavor.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) to create a vegan-friendly cake without sacrificing taste.
- Extra Zesty: Boost the citrus flavor by adding a teaspoon of orange extract for an even more vibrant aroma.
- Berry Fusion: Combine cranberries with blueberries or raspberries for a mixed berry twist that adds a burst of color.
- Spiced Version: Mix in a teaspoon of cinnamon or nutmeg to bring warmth and depth to the flavors—a perfect complement to the tart cranberries.
- Savory Touch: Incorporate a pinch of sea salt or even a sprinkle of rosemary for a unique savory balance against the sweet oranges and cranberries.
- Glaze Variations: Experiment with the glaze by adding a splash of vanilla extract or a hint of almond extract to elevate the flavor profile subtly.
Feel free to explore the delicious possibilities and impress everyone at your next gathering! And if you’re in the mood for sweets, don’t forget to check out our Chocolate Chip Cookies for another irresistible treat!
Cranberry Orange Breakfast Cake Recipe FAQs
How do I choose the right cranberries?
Absolutely! When selecting cranberries, look for plump, firm berries with a deep red color. Avoid any that are shriveled or have dark spots, as they can be old or spoiled. Fresh cranberries should feel slightly hard to the touch and have a natural shine. If you can only find frozen cranberries, that’s perfectly fine as well; just make sure they’re not clumped together and are stored properly.
What are the best storage methods for leftover cake?
To preserve the delightful moistness of your Cranberry Orange Breakfast Cake, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then place it in the freezer where it can be kept for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator.
Can I freeze the cake? How?
Yes, you can freeze your cake with ease! First, allow the cake to cool completely after baking. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label it with the date, and it should be good for up to 3 months. To thaw, place it in the fridge overnight before serving. If you’d like a warm slice, gently reheat it in the oven at 350°F (175°C) for 5-10 minutes for that freshly-baked flavor.
What should I do if my cake doesn’t rise properly?
Don’t worry! If your Cranberry Orange Breakfast Cake doesn’t rise, it may be due to expired baking powder or overmixing the batter. Always ensure your baking powder is fresh—check the expiration date. Also, remember to mix the wet and dry ingredients just until combined, as overmixing can lead to a dense texture. If it happens again, try adding an extra half teaspoon of baking powder to help it rise.
Is this cake safe for people with nut allergies?
Absolutely! This Cranberry Orange Breakfast Cake is nut-free and made with simple ingredients that are generally safe for those with nut allergies. Just be careful to double-check your baking powder and any optional glaze ingredients, as some brands might process nuts in their products. Always best to read labels!
Can I make any substitutions for dietary restrictions?
Very! If you’re seeking a gluten-free option, you can replace all-purpose flour with a gluten-free blend, which works beautifully in this recipe. For those opting for a dairy-free version, switching to vegetable oil in place of butter is quite effective. Lastly, to keep it vegan, substitute the eggs with flax eggs, mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg in the recipe. Everyone should be able to enjoy this delightful cake!
Heavenly Cranberry Orange Breakfast Cake to Brighten Mornings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your baking pan.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add orange zest and juice.
- Gradually stir in the dry ingredients until just combined.
- Fold in the cranberries gently using a spatula.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Mix powdered sugar with orange juice for the glaze and drizzle over the cooled cake.
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