Name: Cranberry Orange Breakfast Cake for a Bright Morning Boost
Prep time: 15 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour (can substitute with gluten-free flour mix); 1 cup granulated sugar (brown sugar can also be used); 1 teaspoon baking soda; 1 teaspoon baking powder; 0.5 teaspoon salt; 1 cup whole milk (can substitute with almond or oat milk); 0.5 cup unsalted butter, melted (can substitute with coconut oil); 2 large eggs; 1 tablespoon grated orange zest (or orange extract as substitute); 1 teaspoon vanilla extract; 1 cup fresh cranberries (frozen can be used); 1 cup chopped walnuts or pecans (optional) (or sunflower seeds for nut-free version)

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The aroma of orange zest wafting through the kitchen instantly transports me back to cozy mornings spent with family. This Cranberry Orange Breakfast Cake encapsulates that delightful nostalgia with its vibrant flavors and soft, moist texture. Made with fresh cranberries and aromatic orange zest, this cake not only brightens up your breakfast routine but also doubles as a show-stopping treat for brunches or holiday gatherings. Plus, its simple preparation means you won’t be spending hours in the kitchen. As you savor each bite, you’ll find the perfect balance of tangy and sweet that will have everyone asking for seconds. Are you ready to bring a little sunshine to your mornings with this irresistible recipe?

Why is this cake a morning must-try?

Delightful Aroma: The scent of orange zest fills your kitchen, making every bite feel like a warm hug.

Quick and Easy: With minimal prep time, you can whip this up in no time.

Bursting with Flavor: The tangy cranberries combined with zesty orange create an explosion of taste that’s perfect for breakfast.

Versatile Serving: Enjoy it warm, at room temperature, or even as a delightful dessert!

Crowd-Pleaser: Ideal for gatherings, everyone will be raving about this stunning cake.

Don’t forget to pair it with coffee or tea for the ultimate brunch experience. If you’re in the mood for creativity, consider trying a Moist Strawberry Shortcake or a yummy Cranberry Turkey Grilled to elevate your mornings!

Cranberry Orange Breakfast Cake Ingredients

• Here’s everything you need to bring this gorgeous, bright cake to life!

For the Cake

All-purpose flour – Forms the cake base; can substitute with gluten-free flour mix for a gluten-free version.
Granulated sugar – Provides sweetness to balance the tart cranberries; brown sugar can also be used for a richer flavor.
Baking soda – Acts as a leavening agent; essential for helping the cake rise.
Baking powder – Offers additional lift; ensures a fluffy texture in the cake.
Salt – Enhances all the flavors; a perfect balance to the sweetness.
Whole milk – Adds moisture for a tender texture; can substitute with almond or oat milk for a dairy-free option.
Unsalted butter – Imparts richness and moistness to the cake; melted coconut oil can serve as a dairy-free substitute.
Large eggs – Binds the ingredients together, contributing to structure and moisture.
Grated orange zest – Infuses the cake with delightful citrus notes; orange extract can be an alternative if fresh zest is not available.
Vanilla extract – Adds warmth and depth of flavor to the cake.
Fresh cranberries – Provides tartness and moisture; don’t worry if you only have frozen cranberries—they can be used too!
Chopped walnuts or pecans (optional) – Adds a crunchy texture and nutty flavor; skip or use sunflower seeds for a nut-free version.

This Cranberry Orange Breakfast Cake is sure to elevate your breakfast game!

Step‑by‑Step Instructions for Cranberry Orange Breakfast Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×13-inch baking pan with butter or cooking spray to prevent sticking. This step ensures your Cranberry Orange Breakfast Cake will release easily once baked, setting the stage for a flawless outcome.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. This dry mixture forms the foundation of your cake’s tender structure. Make sure there are no lumps; a well-combined mix allows for even rising during baking.

Step 3: Combine Wet Ingredients
In another bowl, combine 1 cup of whole milk, ½ cup of melted unsalted butter, 2 large eggs, 1 tablespoon of grated orange zest, and 1 teaspoon of vanilla extract. Whisk these ingredients together until smooth and well-blended. This mixture introduces moisture and flavor, ensuring your Cranberry Orange Breakfast Cake is rich and moist throughout.

Step 4: Merge Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, using a spatula to fold them together gently. Mix until just combined, being careful not to overmix; a few lumps are okay. Proper folding is key to keeping your batter light and airy, ultimately leading to a fluffy breakfast cake.

Step 5: Fold in Cranberries and Nuts
Next, carefully fold in 1 cup of fresh cranberries and optional chopped walnuts or pecans. Ensure the cranberries are evenly distributed throughout the batter without breaking them. These tart fruits provide delightful pops of flavor and moisture, making your Cranberry Orange Breakfast Cake irresistibly fresh.

Step 6: Pour and Spread Batter
Pour the batter into your prepared baking pan, spreading it evenly with a spatula to create a smooth surface. This ensures uniform baking and that every slice of your cake looks just as delightful as it tastes. Pay attention to any cranberries that might poke through, wanting them evenly placed.

Step 7: Bake to Perfection
Place the pan in the preheated oven and bake for 40–45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Keep an eye on the cake, as baking times can vary—finish off with a light golden brown on top for the perfect visual cue.

Step 8: Cool Before Serving
After baking, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. This resting period helps set the cake, making it easier to transfer. Then, gently transfer the cake to a wire rack to cool completely. It’s vital to let it cool fully to achieve ideal slicing texture.

Step 9: Slice and Serve
Once completely cool, slice the Cranberry Orange Breakfast Cake into squares. If desired, dust the top with powdered sugar for an elegant touch. Serve it warm or at room temperature with your favorite coffee or tea, making this delightful cake the highlight of breakfast or brunch gatherings.

Expert Tips for Cranberry Orange Breakfast Cake

• Avoid Overmixing: Keep the batter light and fluffy by mixing gently when combining wet and dry ingredients; this ensures a soft texture.

• Fresh is Best: For maximum flavor, opt for fresh cranberries. If using frozen, add them directly without thawing to prevent extra moisture.

• Bake with Care: Start checking the cake a few minutes before the recommended time. Ovens vary, and you don’t want to risk overbaking this beautiful cranberry orange breakfast cake.

• Cooling Matters: Let the cake cool completely before slicing to achieve perfect squares. This also enhances flavor as it rests.

• Optional Add-Ins: For a unique twist, try adding an extra pinch of cinnamon or a sprinkle of nutmeg to warm up the flavors beautifully.

Make Ahead Options

This Cranberry Orange Breakfast Cake is perfect for meal prep, allowing you to start your mornings stress-free! You can mix the dry ingredients (flour, sugar, baking soda, baking powder, and salt) up to 3 days in advance and store them in an airtight container to maintain freshness. Additionally, the wet ingredients can be whisked together and refrigerated up to 24 hours ahead of time, ensuring a quick assembly when you’re ready to bake. To ensure your cake stays just as delicious, invest in proper airtight storage before serving. When it’s time to enjoy, simply combine the wet and dry ingredients with cranberries and bake as per the recipe instructions for a delightful start to your day!

Cranberry Orange Breakfast Cake Variations

Feel free to let your creativity shine and personalize this delightful cake to match your taste buds!

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a cake that still delights without gluten.
Dairy-Free: Swap whole milk and butter for almond milk and coconut oil. This will keep it moist and tasty!
Nut-Free: Skip the walnuts or pecans, or use pumpkin seeds instead for a delightful crunch without the nuts.
Spicy Twist: Add 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, aromatic touch.
Zesty Citrus: Use lemon zest instead of orange for a bright and refreshing variation that still makes the cake sing.
Berry Bliss: Substitute cranberries with blueberries for a sweet twist that pairs beautifully with the cake’s base.
Glazed Finish: Drizzle a simple glaze made from powdered sugar and orange juice on top once cooled for an extra sweet touch.
Fruity Mix-In: Try adding diced apple or pear along with the cranberries for added flavor and moisture, creating a lovely fruit medley.

These variations can easily transform your Cranberry Orange Breakfast Cake into something special every time you bake. If you’re excited to explore more ideas, consider trying a delicious Crockpot Breakfast Casserole for effortless weekend brunches or indulge in a slice of Black Velvet Cake for dessert!

What to Serve with Cranberry Orange Breakfast Cake?

Elevate your breakfast experience with delightful pairings that enhance the flavors of your cake and create a full morning spread.

Fresh Fruit Salad: A medley of seasonal fruits adds brightness and freshness, balancing the cake’s sweetness and acidity.
Greek Yogurt: Creamy and tangy, it complements the moist cake while providing a protein-packed side to start your day right.
Scrambled Eggs: Soft and fluffy eggs provide a satisfying savory contrast, making your breakfast both nourishing and delicious.
Maple Syrup Drizzle: A touch of warm maple syrup harmonizes beautifully with the orange zest, enhancing the cake’s flavors.
Caffeinated Beverages: Brewed coffee or tea pairs perfectly, their boldness contrasting with the cake’s sweetness and enriching the morning vibes.
Coconut Chia Pudding: A smooth, creamy pudding topped with coconut or berries brings an exotic twist to your breakfast table, refreshing the palate.
Smoothie Bowl: A berry or orange smoothie bowl is a light and fruity alternative, bringing additional vitamins and a gorgeous pop of color.
Spiced Nuts: Roasted nuts with a touch of cinnamon provide crunch and warmth, creating a delightful textural contrast with the cake.
Cinnamon Rolls: For those who love indulgence, soft, gooey cinnamon rolls make an irresistible side, sweetening your breakfast spread even more.

How to Store and Freeze Cranberry Orange Breakfast Cake

Room Temperature: Store the cake in an airtight container for up to 3 days at room temperature to maintain its soft texture and fresh flavors.

Fridge: If you plan to keep it longer, refrigerate the cake, where it will stay good for up to a week. Be sure it’s covered to prevent it from drying out.

Freezer: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to 3 months without losing its delightful taste.

Reheating: When ready to enjoy, thaw slices in the fridge overnight, then warm in the microwave for a few seconds or in the oven for about 10 minutes at 350°F (175°C) to enjoy that freshly baked flavor again.

Cranberry Orange Breakfast Cake Recipe FAQs

How do I choose ripe cranberries for the cake?
Absolutely! When selecting fresh cranberries, look for ones that are firm and shiny, avoiding any that have dark spots or are mushy. Fresh cranberries should feel plump, as this indicates they are ripe and full of flavor. If you can’t find fresh ones, frozen cranberries work well without needing to thaw them!

What is the best way to store leftover cake?
Very good question! To keep your Cranberry Orange Breakfast Cake fresh, store it in an airtight container at room temperature for up to 3 days. If stored in the fridge, it can last up to a week. Just ensure it’s well-covered to prevent it from drying out.

Can I freeze the Cranberry Orange Breakfast Cake?
Certainly! For freezing, wrap the cake tightly in plastic wrap or aluminum foil, or place slices in a freezer-safe container to prevent freezer burn. It can be stored in the freezer for up to 3 months. To enjoy, simply thaw overnight in the fridge and reheat in the oven for a few minutes to revive the fresh-baked taste.

Why is my cake dense?
Great question! A dense cake often stems from overmixing the batter once the wet and dry ingredients are combined. Be gentle when mixing to keep the air incorporated, which helps the cake rise beautifully. Also, ensure your leavening agents (baking soda and baking powder) are fresh; expired ones won’t provide the necessary lift.

Is this cake suitable for people with nut allergies?
Yes, indeed! You can easily make this recipe nut-free by omitting the optional chopped walnuts or pecans. Instead, consider adding sunflower seeds for some crunch without the nuts. Always check your other ingredients, like baking powder, to ensure they don’t include any hidden allergens.

How can I enhance the flavor of my cake?
To elevate the flavor, consider adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients. This subtle addition complements the tartness of cranberries and the zestiness of orange zest beautifully, creating an even more aromatic and festive cake that everyone will love.