Cranberry Orange Breakfast Cake

Cranberry Orange Breakfast Cake is one of those dishes that makes you feel like you’ve walked into a cozy, sun-drenched kitchen on a crisp morning. There’s something magical about the combination of tart cranberries and zesty orange that just sings to the soul. I still remember the first time I baked this cake; I was flipping through an old cookbook that belonged to my grandmother, and the simplicity of the recipe caught my eye. I just had to try it! After a few trials and tweaks, I discovered that this breakfast cake is not only delightful for brunch but also perfect for those lazy Sunday mornings or whenever you crave something sweet yet not overly indulgent.

Why you'll love this recipe

Let’s talk about why this Cranberry Orange Breakfast Cake deserves a spot in your kitchen rotation. First off, the flavor is a total knockout; the brightness of the orange juice and zest lifts the tart cranberries to cloud nine, creating a joyful burst of flavor in every bite. It’s like taking a bite of sunshine! And don’t even get me started on the texture. It’s fluffy and moist, with a subtle crunch from the cranberries that makes it feel special without being fussy.

Beyond just taste, this cake is incredibly versatile. Whether you’re serving it warm with a pat of butter or as a chilled afternoon snack, it fits the bill. It's also a crowd-pleaser, perfect for gatherings or just treating yourself. Plus, it’s relatively low effort for the joy it delivers. You don’t need to be a baking whiz—trust me, the steps are straightforward. So why not whip one up tonight? Your taste buds will thank you!

Gather these ingredients

You're not going to need a whole grocery list for this beauty, so let's keep it simple. Here’s what you'll need:

• 2 cups all-purpose flour: This is the foundation, providing structure. You could swap in whole wheat flour if you're looking for something heartier.
• 1 cup sugar: Sweetness is crucial, but if you're trying to cut back, you could reduce this to 3/4 cup or use a sugar alternative.
• 1 tablespoon baking powder: This gives your cake that lovely rise; ensure it’s fresh for best results.
• 1/2 teaspoon salt: It enhances flavors, trust me, a pinch goes a long way in balancing sweetness.
• 1/2 cup unsalted butter, softened: Butter makes everything better. If you’re in a dairy-free mood, feel free to swap with coconut oil.
• 2 large eggs: Eggs bind everything together and provide richness. Use flax eggs if you're going vegan!
• 1 teaspoon vanilla extract: The aromatic element that adds depth; you can never have too much vanilla, right?
• 1/2 cup milk: This adds moisture. You could use almond milk or oat milk for a lactose-free option.
• 1 cup fresh cranberries: The star of the show! You could also experiment with frozen cranberries or other berries if you wish.
• Zest of 1 orange: Don’t skip this! It infuses the cake with an invigorating aroma.
• 1/4 cup orange juice: Freshly squeezed is ideal; it magnifies the orange flavor beautifully.

The cooking process explained

Ready to bake this delightful masterpiece? Here’s how to bring it to life in your kitchen:

1. Preheat your oven to 350°F (175°C). If you want a beautifully golden crust, don’t skip this step!
2. Grease and flour a 9-inch round cake pan. This will help your cake slide right out when it's time to serve.
3. In a large mixing bowl, whisk together 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This is your dry mix; it’s crucial to get this right for a fluffy texture.
4. Add 1/2 cup of softened butter to the dry ingredients, blending until you achieve a crumbly texture that looks like wet sand. You can do this with a mixer or your hands—do what feels right!
5. In a separate bowl, whisk together 2 large eggs, 1 teaspoon of vanilla extract, 1/2 cup of milk, 1/4 cup of orange juice, and the zest of 1 orange until well combined and slightly frothy.
6. Pour those luscious wet ingredients into your dry mix, stirring just until combined. It’s fine if there are a few lumps—overmixing is the enemy of fluffiness!
7. Gently fold in your 1 cup of fresh cranberries, spreading them evenly through the batter.
8. Pour the batter into your prepared cake pan, smoothing the top. Bake for 30-35 minutes. When a toothpick inserted in the center comes out clean, it's ready to come out!
9. Allow it to cool in the pan for a short while before transferring to a wire rack.

Best way to enjoy it

Let’s get to the fun part—how to serve this delicious cake! You can dust it with powdered sugar for a touch of elegance or top it with a drizzle of cream cheese icing for extra sweetness (who doesn’t love a good cream cheese match?).

I also love pairing it with a dollop of Greek yogurt topped with slices of fresh fruit for a well-rounded breakfast. Want to elevate it even more? Pair it with a steaming cup of chai or your favorite morning brew—it’s a match made in brunch heaven!

Storage and reheating tips

Got leftovers? No worries! This cake keeps surprisingly well. Store it in an airtight container at room temperature for up to 2 days, or in the fridge for about a week. If you want to keep it longer, freeze slices wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months.

When you're ready to enjoy more, just thaw overnight in the fridge and give it a quick warm-up in the microwave or oven. A little warmth is like a hug for your taste buds!

Pro chef tips

Here are a few tips I wish I’d known when I started baking:

• Freshness Is Key: Always use fresh cranberries if you can find them. They add a beautiful tartness that frozen just can’t replicate.
• Zest Wisely: When zesting your orange, make sure to only take the colored part of the peel; the white pith underneath is bitter.
• Check Your Oven: Ovens can be tricky. If your cake is browning too quickly, cover it with foil, and always check for doneness a few minutes early.

Creative Twists

Feeling adventurous? Here are some fun ways you can tweak this recipe to suit your tastes:

• Nuts About It: Fold in some chopped walnuts or pecans for a delightful crunch.
• Herbal Infusion: Switch the orange zest with lemon and add rosemary for a savory twist.
• Berry Bonanza: Swap cranberries for blueberries or raspberries, or do a mix for a colorful cake.

Ingredients list

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh cranberries
• Zest of 1 orange
• 1/4 cup orange juice

Directions to follow

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Add 1/2 cup softened butter and blend until crumbly.
4. In another bowl, whisk together 2 large eggs, 1 teaspoon vanilla, 1/2 cup milk, 1/4 cup orange juice, and zest of 1 orange.
5. Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in 1 cup fresh cranberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes until a toothpick comes out clean.
8. Cool before serving.

Your questions answered

1. Can I use frozen cranberries? Yes, just toss them in a bit of flour to help prevent them from sinking.

2. How long does it take to make? Total time is about an hour—30 minutes for prep and 30-35 minutes for baking.

3. Can I make this gluten-free? Absolutely! Use a gluten-free baking blend, and it should work just fine.

4. What can I serve it with? This cake is fantastic with yogurt, whipped cream, or even ice cream for a decadent dessert.

5. What other flavors go well with orange? Think about adding spices like cinnamon or nutmeg. They complement the orange beautifully!

As you embark on your baking journey with this Cranberry Orange Breakfast Cake, just remember: cooking should be joyful and an expression of your creativity. Enjoy the aroma filling your kitchen, pull up a chair with a steaming cup of coffee, and delight in every flavorful bite. I can’t wait to hear how yours turns out, and remember, embrace the imperfections—those are what make homemade cooking truly special. Happy baking!