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–+ servings
Cranberry Orange Breakfast Cake

Heavenly Cranberry Orange Breakfast Cake to Brighten Mornings

A delicious Cranberry Orange Breakfast Cake that combines zesty oranges and tart cranberries for a refreshing morning treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour for a gluten-free option, use a gluten-free flour blend
  • 1 cup granulated sugar can be replaced with coconut sugar for a lower glycemic index
  • 2 teaspoons baking powder ensure it's fresh for the best results
  • 1 pinch salt a pinch of kosher salt works wonders here
  • ½ cup unsalted butter or use vegetable oil for a lighter texture
  • 2 large eggs can substitute with flax eggs for a vegan option
  • 1 tablespoon fresh orange zest essential for vibrant citrus flavor
  • ½ cup fresh orange juice bottled juice won't give the same fresh taste
  • 1 cup fresh cranberries use fresh or slightly chopped frozen cranberries
For Optional Glaze
  • 1 cup powdered sugar adjust sweetness to taste
  • 2-3 tablespoons fresh orange juice for a tangy richness

Equipment

  • Mixing Bowl
  • Baking pan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
  3. In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then add orange zest and juice.
  5. Gradually stir in the dry ingredients until just combined.
  6. Fold in the cranberries gently using a spatula.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.
  10. Mix powdered sugar with orange juice for the glaze and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze tightly wrapped for up to 3 months.

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