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Wake Up to the Zesty Delight of Cranberry Orange Breakfast Cake - Featured Image

Wake Up to the Zesty Delight of Cranberry Orange Breakfast Cake

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Learn how to make delicious Cranberry Orange Breakfast Cake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this cake lies in selecting fresh, high-quality ingredients that highlight the natural flavors. I always use organic oranges when possible—the zest especially makes a difference when it’s vibrant and fragrant. Fresh cranberries are essential for that bright tartness, but if you only have frozen, they’ll work just fine too. Butter, flour, and eggs form the tender base, while just a touch of sugar keeps it sweet without overpowering the fruit’s natural zing.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 medium oranges
  • 1/2 cup freshly squeezed orange juice
  • 1 cup fresh cranberries (or frozen, thawed and drained)
  • 1/2 cup sour cream or Greek yogurt (for extra moisture)
  • Optional: 1/4 cup chopped walnuts or pecans for added texture

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even rising and prevents clumps.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is key for a tender texture—don’t rush it!
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest, letting the citrus aroma fill your kitchen.
  5. Alternately add the dry ingredients and orange juice to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—overmixing can make the cake tough.
  6. Fold in the sour cream (or Greek yogurt) gently, then carefully fold in the cranberries and nuts if using. The cranberries will add bursts of tartness throughout the cake.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and the center springy to the touch.
  9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting time helps the cake set perfectly.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/cranberry-orange-breakfast-cake/