As the oven hums with warmth, I can already smell a playful mingling of tart cranberries and zesty orange filling my kitchen. My delightful Cranberry Orange Breakfast Cake is a holiday treasure that perfectly balances these bright flavors, making it an ideal companion for festive mornings. With just 10 minutes of prep, this light and moist breakfast cake can be made ahead, leaving more time to enjoy cozy moments with family and friends. Not overly sweet, it invites a comforting bite that’s perfect alongside a cup of coffee or tea. Curious to discover how to create this festive gem? Let’s dive into the recipe!
Why is this breakfast cake special?
Festive Flavors: The delightful mix of tart cranberries and zesty orange makes every bite a celebration.
Quick Prep: Whip this up in just 10 minutes, allowing you more time to savor the holidays.
Make Ahead: Perfect for busy mornings, this cake can be prepared in advance, just waiting to be baked fresh.
Crowd-Pleaser: It’s the ideal addition to any brunch spread, sure to impress family and friends.
With its wholesome ingredients, like buttermilk and fresh fruit, this Cranberry & Orange Buttermilk Breakfast Cake is a treat you can feel good about serving. Enjoy it warm with a dusting of powdered sugar or a drizzle of orange glaze, and it pairs wonderfully with a cup of coffee. If you love bright, seasonal flavors, you might also want to check out my Pumpkin Spice Roll Cake for your next festive gathering!
Cranberry Orange Breakfast Cake Ingredients
For the Cake Batter
- All-Purpose Flour – Provides the cake’s structure; you can swap with whole wheat flour for a denser texture.
- Granulated Sugar – Increases to 1 cup to balance the tart flavor of the cranberries.
- Baking Powder – Acts as a leavening agent, helping the cake rise beautifully.
- Baking Soda – Works with buttermilk for a fluffy texture.
- Salt – Enhances the overall flavor, balancing the sweetness.
- Buttermilk – Moistens the batter and adds a lovely tang; regular milk mixed with lemon juice can be a substitute.
- Eggs – Binds ingredients together, contributing to the cake’s delightful texture.
- Unsalted Butter – Adds richness; melted butter can be replaced with vegetable oil for a lighter option.
- Cranberries – Provides a burst of tartness; frozen cranberries are a perfect substitute.
- Orange Zest – Infuses refreshing citrus notes; for a twist, lemon zest can be used instead.
This list of ingredients will guide you in creating a Cranberry Orange Breakfast Cake bright enough to light up any festive morning!
Step‑by‑Step Instructions for Cranberry Orange Breakfast Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to grease a 9-inch round cake pan with butter or non-stick spray. This step ensures the Cranberry Orange Breakfast Cake releases smoothly after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This mixture will provide a light and airy base for your cake. Make sure there are no lumps, as this ensures a consistent texture in the final product.
Step 3: Prepare Wet Ingredients
In a separate bowl, combine 1 cup of buttermilk, ½ cup of melted unsalted butter, 2 large eggs, and the zest of one orange. Whisk these ingredients together until well blended. This mixture will add moisture and flavor, making your Cranberry Orange Breakfast Cake irresistibly delicious.
Step 4: Combine Mixtures
Gradually pour the wet ingredients into the bowl containing the dry ingredients. Stir gently using a spatula until just combined—be careful not to overmix. You want to see a few flour streaks remaining, as this will help keep the cake tender and fluffy.
Step 5: Fold in Cranberries
Gently fold in 1½ cups of fresh or frozen cranberries into the batter using your spatula. This adds beautiful bursts of tartness to your cake. Ensure the cranberries are evenly distributed, allowing their vibrant color and flavor to shine throughout the cake.
Step 6: Transfer to Pan
Pour the cake batter into the prepared cake pan, using your spatula to spread it evenly. Tap the pan lightly on the counter to eliminate air bubbles. This step ensures that your Cranberry Orange Breakfast Cake has a lovely, even rise as it bakes.
Step 7: Bake
Place the cake in your preheated oven and bake for approximately 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. This golden-brown cake will fill your kitchen with a delightful aroma as it bakes.
Step 8: Cool
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Afterward, gently transfer it to a wire rack to cool completely. This cooling process lets the flavors deepen and keeps your Cranberry Orange Breakfast Cake moist and delicious for serving.
How to Store and Freeze Cranberry Orange Breakfast Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days, preserving its moisture and flavor.
Fridge: If you want it to last longer, refrigerate the cake wrapped in plastic wrap for up to 5 days; reheat slices in the microwave for a few seconds before serving.
Freezer: For longer storage, freeze the cake in individual slices or as a whole. Wrap tightly in plastic wrap and then in aluminum foil; it will stay fresh for up to 3 months.
Reheating: To enjoy frozen slices, thaw them overnight in the fridge, then warm briefly in the microwave, allowing the delightful flavors of the Cranberry Orange Breakfast Cake to shine again.
Expert Tips for Cranberry Orange Breakfast Cake
• Avoid Overmixing: Gently combine wet and dry ingredients until just blended to ensure a light, fluffy texture in your breakfast cake.
• Use Fresh Ingredients: Utilize fresh cranberries and organic oranges for the best flavor; frozen cranberries can be used but add them just before baking to keep moisture in check.
• Adjust Sweetness: If you prefer a less sweet cake, feel free to reduce the sugar slightly; the tartness of the cranberries provides natural sweetness.
• Substitution Options: Buttermilk can be replaced with regular milk mixed with a little lemon juice; this will mimic the tangy flavor without compromising moisture.
• Check Doneness Wisely: Use a toothpick to test the center of the cake—check for moist crumbs but avoid wet batter for the perfect bake.
With these expert tips, your Cranberry Orange Breakfast Cake will shine at any holiday gathering!
Cranberry Orange Breakfast Cake Variations
Feel free to let your creativity flow as you customize this delightful cake with these fun twists!
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Blueberry Swap: Replace cranberries with blueberries for a sweeter, fruitier cake that’s equally festive.
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Whole Grain Boost: Substitute half the all-purpose flour with whole wheat flour to add nutty flavor and extra fiber.
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Maple Syrup Magic: Swap out granulated sugar for maple syrup; reduce the liquid ingredients slightly for a cozy, earthy sweetness.
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Oil Option: Instead of unsalted butter, use coconut oil. It adds a subtle tropical taste alongside the fruity notes from the orange.
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Lemon Zing: Boost the citrus flavor by replacing orange zest with lemon zest, giving your cake a zesty refreshment.
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Sourdough Starter Addition: Add 1/2 cup of active sourdough starter for a naturally tangy taste, enhancing both flavor and moisture.
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Spice It Up: Incorporate 1 teaspoon of ground ginger or cinnamon to whisk in a warm and cozy spice profile that elevates the cake even further.
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Add Some Heat: For those who like a kick, fold in a pinch of cayenne or red pepper flakes. The contrast with the sweetness is sure to surprise and delight!
Try these variations to play with flavor profiles! You might even consider serving this cake with a luscious drizzle of orange glaze alongside a side of Pumpkin Spice Roll Cake at your holiday brunch for an array of tasty options.
Make Ahead Options
These Cranberry & Orange Buttermilk Breakfast Cakes are ideal for meal prep, allowing you to savor festive mornings without any rush! You can prepare the batter up to 24 hours in advance by mixing all the dry ingredients and wet ingredients separately, then refrigerate them in airtight containers. When ready to bake, simply combine the wet and dry mixtures and fold in the cranberries before pouring the batter into the pan. This method not only saves you precious morning time but also keeps the cake just as delicious and fluffy. Any leftover cake can be stored at room temperature for up to 3 days or frozen for longer enjoyment—making it a convenient treat for busy days!
What to Serve with Cranberry & Orange Buttermilk Breakfast Cake
As the sweet citrus aroma fills your kitchen, it’s the perfect time to think about what delicious sides will enhance your festive breakfast experience.
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Creamy Mashed Potatoes: The rich, buttery texture contrasts beautifully with the fluffy cake, offering a savory balance to your sweet morning treat.
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Crispy Bacon: The salty crunch of crispy bacon adds a delightful contrast to the moist, fruity cake, making each bite a celebration.
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Fresh Fruit Salad: A refreshing mix of seasonal fruits brightens the table and complements the tartness of the cranberries, providing a colorful, healthful option.
Indulging in a slice of the Cranberry & Orange Breakfast Cake alongside these pairings transforms your meal into a cozy atmosphere for shared moments with loved ones.
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Hot Spiced Apple Cider: A warm, spiced drink enhances the festive flavors of the cake, making every sip a comforting embrace on chilly mornings.
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Coffee or Tea: The warm, rich flavors of a freshly brewed cup perfectly accompany the cake, enhancing your breakfast ritual.
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Yogurt Parfait: Layer creamy yogurt with granola and fresh berries for a delightful texture contrast that complements the morning cake beautifully.
Serve these alongside your Cranberry & Orange Buttermilk Breakfast Cake and watch your loved ones gather around the table, sharing smiles and stories over a truly festive meal.
Cranberry Orange Buttermilk Breakfast Cake Recipe FAQs
What should I look for when selecting cranberries?
Absolutely! When selecting cranberries, make sure they are bright, plump, and firm. Avoid any that have dark spots all over or appear wrinkled. Fresh cranberries will provide the best flavor for your cake, but if they’re out of season, frozen cranberries are a fantastic substitute and can be tossed in directly from the freezer.
How should I store leftover cake?
Very! You can store your Cranberry Orange Breakfast Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it in plastic wrap and refrigerate for up to 5 days. Just remember to reheat slices in the microwave for a few seconds to enjoy them warm!
Can I freeze this cake? If so, how?
Absolutely! You can freeze the cake for up to 3 months. To do this, wrap the entire cake or individual slices tightly in plastic wrap, followed by aluminum foil. When you’re ready to enjoy, just thaw it overnight in the fridge. For a warm treat, microwave individual slices for a few seconds after thawing.
What if my cake doesn’t rise properly?
Oh no! If your cake doesn’t rise properly, it could be due to expired baking powder or baking soda. Make sure these ingredients are fresh, as they are key for a fluffy texture. Also, be careful not to overmix the batter, as that can lead to a dense cake instead of the light and airy result you want.
Can this recipe accommodate dietary restrictions?
Very! If you or your loved ones have dietary restrictions, here are a few tips: You can use whole wheat flour for added fiber, substitute buttermilk with a mixture of regular milk and lemon juice, or use a non-dairy milk alternative. If you’d like to reduce sugar, feel free to adjust the granulated sugar to your taste. Always check for allergies, especially with the cranberries and possible substitutes.
Can I prepare the batter in advance?
Absolutely! If you’re planning a busy morning, you can prepare the batter the night before. Just mix the wet and dry ingredients separately, combine them, and store the batter in an airtight container in the refrigerator. In the morning, transfer it to the baking pan and bake it fresh; this way, you can enjoy the delicious aroma of freshly baked cake!
Cranberry Orange Breakfast Cake for a Festive Morning Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix buttermilk, melted butter, eggs, and orange zest until blended.
- Gradually combine wet ingredients with dry ingredients while stirring gently; avoid overmixing.
- Fold cranberries into the batter until evenly distributed.
- Pour batter into the prepared pan and tap lightly to remove air bubbles.
- Bake for approximately 50 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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