There’s no better way to start your day than with a slice of soft, flavorful breakfast cake. 🍊✨ This Cranberry Orange Breakfast Cake is bursting with fresh citrus and tart cranberries, creating the perfect balance of sweet and tangy. Moist, tender, and colorful, it’s a recipe that works beautifully for the holidays—or any morning you want to make feel special.
Ingredients You’ll Need
This cake is made with simple pantry staples and a few fresh ingredients:
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Sugar (for creaming):
- 1 cup granulated sugar
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup Greek yogurt or sour cream
- 2 large eggs
- Zest of 1 large orange
- ½ cup freshly squeezed orange juice
Cranberries
- 1 ½ cups fresh or frozen cranberries (halve if large)
How to Make Cranberry Orange Breakfast Cake
- Prep your pan: Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch pan, or line with parchment.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar until pale and fluffy (about 3 minutes).
- Add eggs + citrus: Beat in eggs one at a time, then stir in orange zest and juice.
- Combine batter: Alternate adding dry ingredients and yogurt to the butter mixture. Mix until just combined.
- Add cranberries: Gently fold cranberries into the batter.
- Bake: Spread evenly in pan and bake 35–40 minutes, or until a toothpick comes out clean.
- Cool & serve: Let rest for 10 minutes in the pan, then transfer to a rack. Slice and enjoy warm or at room temperature.
Tips for Success
- Use fresh orange zest & juice for the brightest citrus flavor.
- Don’t overmix the batter—this keeps the cake tender.
- Greek yogurt vs. sour cream: Both work; sour cream adds extra richness.
- Cranberries: Use frozen straight from the freezer to prevent color bleed.
Variations & Substitutions
- Gluten-Free: Swap in a 1:1 gluten-free baking blend.
- Add crunch: Stir in chopped walnuts or almonds.
- Flavor twist: Try adding a pinch of cinnamon or nutmeg for warmth.
- Switch fruits: Blueberries, raspberries, or a berry mix also work beautifully.
Storing & Freezing
- Room temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight or microwave briefly before serving.
Serving Suggestions
Pair a slice of this cake with a hot cup of coffee or tea for the perfect morning treat. For holidays, dust with powdered sugar or add a dollop of whipped cream for a festive touch.
Cranberry Orange Breakfast Cake Recipe (Printable)
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- ½ cup butter, softened
- ½ cup Greek yogurt or sour cream
- 2 large eggs
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 ½ cups cranberries
Instructions:
- Preheat oven to 350°F. Prepare a 9×9 pan.
- Mix flour, baking powder, soda, and salt.
- Cream butter and sugar until fluffy. Add eggs, zest, and juice.
- Alternate flour mixture and yogurt into the butter mixture.
- Fold in cranberries. Spread into pan.
- Bake 35–40 minutes. Cool slightly before serving.
Enjoy this bright, tangy, and sweet breakfast cake as a holiday showstopper or everyday treat!