Cranberry Orange Breakfast Cake: Your New Brunch Favorite
Cranberry Orange Breakfast Cake
There’s something truly magical about a Cranberry Orange Breakfast Cake, isn’t there? It has a way of transforming even the most ordinary morning into an occasion worth savoring. I vividly recall the first time I baked this particular Cranberry Orange Breakfast Cake for a lazy Sunday brunch; the kitchen instantly filled with an intoxicating perfume of bright citrus and warming spices, making the entire house feel like a cozy, welcoming hug. It’s more than just a cake; it’s a feeling of home, comfort, and pure simple joy.
This Cranberry Orange Breakfast Cake, in particular, has become a cherished part of our family’s breakfast traditions, always bringing genuine smiles to the table and making every bite feel like a sweet, tart, and utterly comforting embrace. If you adore the delightful tang of cranberries in your baked goods as much as we do, you might also want to explore our scrumptious Cranberry Walnut Bread recipe for another festive treat.
And for those moments when you’re dreaming of warmer days and sunshine, I highly recommend checking out this incredible fresh peach cake that tastes like summer over at Taste Charm; it’s absolutely divine! This easy Cranberry Orange Breakfast Cake truly promises to bring joy to your kitchen!
Cranberry Orange Breakfast Cake: Your New Brunch Favorite
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA delightful Cranberry Orange Breakfast Cake, perfectly moist and bursting with bright citrus and tart cranberry flavors, topped with a sweet orange glaze. Ideal for a special breakfast or brunch.
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
1 tablespoon orange zest (from 1 large orange)
1 1/2 cups fresh or frozen cranberries (do not thaw)
For the Orange Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square baking pan. Line the bottom with parchment paper if desired.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- In a separate small bowl, whisk together the sour cream (or yogurt) and milk.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the orange zest and cranberries. If using frozen cranberries, toss them lightly with a tablespoon of flour before adding to the batter to prevent sinking.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the Orange Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a teaspoon at a time, if a thinner glaze is desired.
- Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Slice and serve.
Notes
- A Zest for Success: Don’t skimp on the orange zest! It carries all the fragrant oil and much of the orange flavor. Use a microplane zester for the finest zest, avoiding the bitter white pith underneath. It truly brightens up this cake!
- Cranberry Confidence: To prevent your beautiful cranberries from all sinking to the bottom, lightly toss them with a tablespoon of flour before folding them into the batter. This creates a thin coating that helps them stay suspended throughout the cake.
- Perfectly Portioned Glaze: When making the glaze, start with just 2 tablespoons of orange juice and gradually add more, a tiny bit at a time, until you reach your desired consistency. You want it thick enough to coat but thin enough to drizzle. Too much juice too fast can make it too runny!
