Cranberry Orange Breakfast Cake for Cozy Mornings

There's something special about a warm slice of Cranberry Orange Breakfast Cake for cozy mornings. I remember one chilly December morning, my son Jake and I decided to bake this cake together. The sweet aroma of oranges and tart cranberries filled our kitchen, making it feel like a hug from the inside out.

Why You’ll Love It

• It’s the perfect blend of sweet and tart, making each bite delightful.
• This cake is super easy to whip up, so you can enjoy it even on busy mornings.
• It’s a great way to use fresh cranberries during the holiday season.

Pure Comfort

This Cranberry Orange Buttermilk Breakfast Cake is pure comfort food. The moist texture and zesty flavor will brighten your day, whether it’s a holiday gathering or a simple family breakfast.

What You Need

• 1 cup 1 cup all-purpose flour (120 g) – Sifted for a light texture.
• 1 cup 1 cup granulated sugar (200 g) – Can substitute with brown sugar for a deeper flavor.
• 1 tsp 1 tsp baking powder – Helps the cake rise.
• 1/2 tsp 1/2 tsp baking soda – Balances acidity from cranberries.
• 1/4 tsp 1/4 tsp salt – Enhances flavor.
• 1/2 cup 1/2 cup unsalted butter, softened (113 g) – Use room temperature for easy mixing.
• 2 large 2 large eggs – Room temperature for better incorporation.
• 1/2 cup 1/2 cup buttermilk (120 ml) – Can substitute with milk plus 1/2 tsp vinegar.
• 1 tbsp 1 tbsp orange zest – Brightens the flavor.
• 1 cup 1 cup fresh cranberries (100 g) – Can use frozen, but do not thaw.
• 1/2 cup 1/2 cup powdered sugar (60 g) – For the glaze.
• 1 tbsp 1 tbsp orange juice – To mix with powdered sugar for glaze.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the batter a day in advance and bake it fresh in the morning.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C) and grease a 9-inch round cake pan. The smell of the warm oven will get you excited for baking.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix should look light and fluffy, setting the stage for a delicious cake.
3. In another bowl, cream the softened butter until it’s light and fluffy. You want it to look pale and airy, which means it’s ready for the next step.
4. Add the eggs one at a time, mixing well after each addition. The mixture should be smooth and creamy, with no lumps in sight.
5. Stir in the buttermilk and orange zest until well combined. The batter will be slightly thick and fragrant, making your mouth water.
6. Gently fold in the fresh cranberries, taking care not to break them. You want those beautiful red bursts of flavor throughout the cake.
7. Pour the batter into the prepared cake pan and spread it evenly. It should look inviting and ready to rise in the oven.
8. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.
9. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. The aroma will fill your kitchen, making it hard to resist a slice.
10. For the glaze, mix powdered sugar with orange juice until smooth, then drizzle it over the cooled cake. It adds a sweet, tangy finish that’s simply irresistible.

Make It Perfect

• Make sure your butter is softened to room temperature for easy mixing.
• If you don’t have buttermilk, mix regular milk with a splash of vinegar as a substitute.
• For an extra touch, sprinkle some chopped nuts on top before baking.

Mix It Up

• Try adding a teaspoon of cinnamon for a warm spice flavor.
• Swap cranberries for blueberries for a different fruity twist.

Perfect Partners

• Serve with a hot cup of coffee or tea for a cozy breakfast.
• Pair with yogurt for a delicious and balanced meal.

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FAQs

Conclusion

This Cranberry Orange Breakfast Cake is sure to become a family favorite. With its delightful flavors and easy preparation, it's perfect for cozy mornings or any time you need a sweet pick-me-up.

Cranberry Orange Breakfast Cake for Cozy Mornings

A moist and zesty cranberry orange breakfast cake combining sweet and tart flavors, perfect for cozy mornings or holiday breakfasts. This easy-to-make cake features fresh cranberries, bright orange zest, and a simple glaze for a delightful start to your day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 cup all-purpose flour Sifted for a light texture
• 1 cup granulated sugar Can substitute with brown sugar for a deeper flavor
• 1 tsp baking powder Helps the cake rise
• 1/2 tsp baking soda Balances acidity from cranberries
• 1/4 tsp salt Enhances flavor
• 1/2 cup unsalted butter, softened Use room temperature for easy mixing
• 2 large eggs Room temperature for better incorporation
• 1/2 cup buttermilk Can substitute with milk plus 1/2 tsp vinegar
• 1 tbsp orange zest Brightens the flavor
• 1 cup fresh cranberries Can use frozen, but do not thaw
• 1/2 cup powdered sugar For the glaze
• 1 tbsp orange juice To mix with powdered sugar for glaze

Equipment

• Oven
• 9-inch round cake pan
• Mixing bowl
• Whisk
• Wire rack

Method

 

1. Preheat your oven to 350 °F (175 °C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until light and fluffy.
3. In another bowl, cream the softened butter until light and fluffy.
4. Add the eggs one at a time to the butter, mixing well after each addition.
5. Stir in the buttermilk and orange zest until well combined.
6. Gently fold in the fresh cranberries, careful not to break them.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
10. Mix powdered sugar with orange juice until smooth and drizzle over the cooled cake.