Brighten your holiday breakfast table with Cranberry Orange Breakfast Cake, where tart cranberries and citrus zest shine through every moist bite. With just a whisk to blend, this simple cake comes together quickly for festive mornings when you want something special but effortless. That buttery crumb and vibrant flavor make it the ideal centerpiece for relaxed gatherings.
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Ingredients for Cranberry Orange Breakfast Cake
For the cake
- All-purpose flour – The base of this cake, so make sure it’s fresh for the best texture.
- Baking powder – A must-have for that light and fluffy rise.
- Baking soda – Helps the cake puff up beautifully.
- Salt – Balances the sweetness and enhances all the flavors.
- Unsalted butter – Softened is key for easy creaming.
- Granulated sugar – Adds the perfect amount of sweetness.
- Eggs – Room temperature ensures they mix in smoothly.
- Vanilla extract – A little splash for that warm, comforting flavor.
- Sour cream – Room temperature here too; it keeps the cake ultra-moist.
- Fresh orange juice – Brightens everything up—bottled just won’t do it justice.
- Orange zest – Adds that pop of citrus fragrance and flavor.
- Fresh cranberries – Coarsely chopped for bursts of tartness throughout.
For finishing
- Powdered sugar – A light dusting adds a touch of sweetness and looks so pretty.
Cook Time for Cranberry Orange Breakfast Cake brunch
I love when a recipe feels both special and straightforward, and this Cranberry Orange Breakfast Cake is exactly that. It comes together in just over an hour, making it a fantastic choice for a stress-free weekend brunch.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
If you’re planning a larger holiday spread, you’ll find plenty of other creative Christmas breakfast ideas on the site to round out your menu.
How to Make Cranberry Orange Breakfast Cake
Creating this sweet and tart brunch cake recipe is a joy. The steps are simple, and the result is a deeply fragrant, moist baked loaf with cranberries and orange zest that feels like a hug from the inside.
Step 1: Preheat and Prepare
Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or non-stick spray, and line the bottom with parchment paper to ensure easy removal after baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until evenly combined. Set this dry mixture aside.
Step 3: Cream Wet Ingredients
In a large mixing bowl, use an electric mixer on medium speed to beat ½ cup of softened unsalted butter with ¾ cup of granulated sugar for 2–3 minutes until the mixture becomes light and fluffy. Add 2 large eggs one at a time, mixing well after each addition.
Incorporate 1 teaspoon of vanilla extract, ½ cup of sour cream, ¼ cup of fresh orange juice, and 1 tablespoon of orange zest, mixing until just combined.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just combined and no streaks of flour remain. Use a rubber spatula to gently fold in 1 ½ cups of coarsely chopped fresh cranberries until they are evenly distributed throughout the batter.
Step 5: Bake to Perfection
Pour the batter into the prepared cake pan and use a spatula to spread it into an even layer. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6: Cool and Serve
Allow the cake to cool in the pan on a wire rack for 15 minutes. Carefully run a knife around the edges of the pan, then invert the cake onto the rack to cool completely. Lightly dust the top with ¼ cup of powdered sugar just before serving.
Pro Tips & Tasty Tweaks
After baking this Cranberry Orange Breakfast Cake countless times, I’ve picked up a few tricks to make it even better. Whether you’re a seasoned baker or just starting out, these little tweaks can help you create your perfect version of this fluffy orange cranberry quick bread.
- Flavor Swap: For a different twist, try swapping the cranberries with an equal amount of fresh blueberries or chopped pecans for a nutty crunch. It’s a simple change that makes this easy breakfast cake recipe feel new again.
- Dietary Tweak: To make it a bit lighter, you can substitute half the all-purpose flour with whole wheat flour and use plain Greek yogurt instead of sour cream. For more ideas on healthier ingredient alternatives, there are always great options to explore.
- Texture Fix: For an even more tender crumb, be sure all your refrigerated ingredients like eggs and sour cream are truly at room temperature. This helps them incorporate smoothly and prevents overmixing the batter.
- Storage Tip: This cake stores beautifully. Keep it covered at room temperature for up to 3 days, or freeze individual slices wrapped in plastic for a quick weekday treat. If you love having baked goods on hand, my cottage cheese bread is another great option for the freezer.
One of my favorite parts about making this Cranberry Orange Breakfast Cake is how the house fills with the incredible fragrance of orange and cranberry—it truly welcomes everyone to the kitchen. It’s the star of our weekend brunch table, and I love serving it still slightly warm with a dusting of powdered sugar or a simple orange glaze.
It pairs beautifully with savory dishes, like scrambled eggs or bacon, and a pot of freshly brewed coffee. For something even more festive, I often serve it alongside my Cranberry Orange Cinnamon Rolls for guests who want a little extra sweetness. And if you’re planning a full holiday menu, don’t miss my sugared cranberries for a glamorous garnish—they add sparkle and a lovely crunch.
I remember one chilly December morning when my nieces came over, their faces lighting up as they saw this sweet and tart brunch cake recipe sitting on the counter. We sat together, still in our pajamas, nibbling on thick slices while sharing stories and laughter. It’s moments like these that make baking so worthwhile—a simple, fluffy orange cranberry quick bread becomes part of a memory you’ll treasure.
Cranberry Orange Breakfast Cake
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 0.5 cup sour cream at room temperature
- 0.25 cup fresh orange juice
- 1 tablespoon orange zest
- 1.5 cups fresh cranberries coarsely chopped
- 0.25 cup powdered sugar for dusting
Equipment
- oven
- 9-inch round cake pan
- electric mixer
Method
- Preheat your oven to 350°F. Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry ingredient mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 2-3 minutes until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, fresh orange juice, and orange zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just combined and no streaks of flour remain. Gently fold in the coarsely chopped cranberries with a spatula until they are evenly distributed throughout the batter.
- Pour the batter into your prepared cake pan and use a spatula to spread it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cake onto the rack to cool completely. Just before serving, dust the top lightly with powdered sugar.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Cranberry Orange Breakfast Cake is certainly a treat, it also brings a few nutritional perks to your table, thanks to its fresh, simple ingredients. Cranberries are packed with antioxidants and vitamin C, and using fresh orange juice and zest adds a natural citrus boost without any artificial flavors.
If you’re looking for ways to keep your baking both delicious and mindful, I often turn to trusted resources for healthier ingredient alternatives that don’t skimp on taste. For more inspiration, check out my roundup of healthy muffin recipes or this popular cottage cheese banana bread—both are reader favorites for good reason!
A Lighter Version of Cranberry Orange Breakfast Cake
I love having options for when I want something a little lighter but just as satisfying. This moist baked loaf with cranberries and orange zest adapts beautifully with a few easy tweaks that still deliver fantastic flavor.
Try swapping half the all-purpose flour with whole wheat pastry flour for extra fiber, and use plain Greek yogurt instead of sour cream—it keeps the cake wonderfully tender. If you’re reducing sugar, you can cut the granulated sugar by a quarter and add a mashed ripe banana for natural sweetness. For more ideas, my guide to healthy baking and this lemon rhubarb loaf are great places to find inspiration.
Thoughtful Tips for Special Diets
I know how important it is to adapt recipes for different dietary needs, whether you’re sugar-conscious or simply trying new ingredients. Here are a few gentle tweaks I’ve tried over the years to make this cake more inclusive.
For a lower glycemic version, I sometimes replace the granulated sugar with a natural sweetener like monk fruit or erythritol—just be sure to check the conversion ratios since some alternatives are sweeter than sugar. You can also use almond flour or a gluten-free blend if you’re avoiding gluten, though the texture may be slightly denser. Another tip: if you’re watching sugar, try reducing the amount by a third and leaning into the natural tartness of the cranberries and bright orange zest. It still feels indulgent, just a bit more mindful.
Mistakes to Avoid
I’ve baked this Cranberry Orange Breakfast Cake so many times that I’ve learned a few common pitfalls the hard way! Here are my best tips to help you nail this moist baked loaf with cranberries and orange zest on your very first try.
Overmixing is a big one—it makes the cake tough instead of tender. I always remind myself to fold the dry ingredients in gently, just until the flour disappears. Another mistake? Using old baking powder. I learned this after a cake came out flat one weekend. Now I test it with hot water to make sure it’s still active.
For perfect results, I follow trusted professional baking techniques shared by experts. I also love pairing this sweet and tart brunch cake recipe with savory sides like my cranberry apple coleslaw for a festive brunch spread.
How to Store Cranberry Orange Breakfast Cake
There’s something so cozy about having this fluffy orange cranberry quick bread ready for a quick breakfast or an afternoon snack. I always bake an extra loaf to share with my neighbor—she loves it with her afternoon tea!
To keep it fresh, let the cake cool completely before storing. I wrap it tightly in plastic or keep it in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the cake wrapped in foil. Thaw it overnight, then warm gently in the oven. You can also try my pumpkin bread or this cozy gingerbread loaf—they freeze beautifully too!
Try This Cranberry Orange Breakfast Cake Yourself
I hope this tangy citrus cake with fresh cranberries becomes part of your favorite morning rituals, just like it has in my home. Whether you’re hosting friends, treating your family, or simply baking for yourself, it’s a recipe that always feels special.
Looking for more breakfast inspirations? Browse my breakfast recipes collection or try these high-protein breakfast ideas for busy mornings. You might also love these cranberry muffins or this easy French breakfast puff—both are just as delightful!
Don’t forget to check out these Christmas breakfast ideas if you’re planning something festive. And if you enjoyed this sour cream breakfast bread with orange glaze, you might also love my cottage cheese bread recipe—it’s another family favorite.
Frequently Asked Questions
Can I use frozen cranberries in this cake?
Yes, you can! I often use frozen cranberries straight from the freezer—just give them a quick rinse and pat dry. They add a lovely juicy burst to this tangy citrus cake with fresh cranberries.
How do I prevent the cake from becoming dry?
The key is not overbaking and using moisture-rich ingredients like sour cream or yogurt. Check for doneness a few minutes early to keep this Cranberry Orange Breakfast Cake perfectly moist.
Can I make this cake gluten-free?
Absolutely. I’ve had great results with a 1:1 gluten-free baking flour. The texture stays tender, making it a delicious gluten-free option for your brunch table.
What can I use instead of sour cream?
Plain Greek yogurt or buttermilk both work beautifully! They give the same tender crumb and slight tang that makes this Cranberry Orange Breakfast Cake with sour cream so special.
More Sweet & Cozy Breakfast Ideas
If you loved this easy breakfast cake recipe, here are a few more warm and inviting treats to try on slow weekend mornings or special occasions.
Cranberry Orange Cinnamon Rolls – A festive and gooey twist on classic cinnamon buns, perfect with a hot cup of coffee.
Cottage Cheese Banana Bread – An extra-moist and protein-packed quick bread the whole family will adore.
Lemon Rhubarb Loaf – Bright, tangy, and wonderfully refreshing with a sweet-tart glaze.
Sugared Cranberries – These sparkling gems add a gorgeous and crunchy finish to cakes, desserts, and holiday cocktails.
