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Nothing beats waking up to the smell of a freshly baked cranberry orange breakfast cake wafting through the kitchen. This soft and zesty cake brings brightness to chilly mornings and has become a happy tradition in my house whenever cranberries are in season. It pairs perfectly with a hot mug of coffee or tea.
The first time I baked this cake it was snowing outside and my family was instantly drawn into the kitchen by the sweet scent. Now we look forward to it every winter and I have memorized the recipe for impromptu weekends.
Ingredients
- All purpose flour: Ensures a tender base and holds the batter together choose a good quality flour for best texture
- Baking powder and baking soda: Help the cake rise and keep it light make sure they are fresh for a good lift
- Greek yogurt or sour cream: Keeps the crumb incredibly moist and adds tang use full fat for richest flavor
- Unsalted butter: The backbone of flavor be sure it is fully softened for the best creaming results
- Granulated sugar: Sweetens and helps create a delicate golden crust opt for fine sugar for easier mixing
- Fresh eggs: Provide structure and richness use room temperature eggs for better blending
- Orange zest and fresh juice: Create bright citrus notes always zest the orange before juicing to catch all the fragrant oils
- Cranberries: Bring tart bursts to balance the sweetness choose firm berries and halve any large ones for even distribution
Instructions
- Prepare the Baking Dish:
- Grease a 9 by 9 inch pan thoroughly making sure to coat every corner or line with parchment paper to prevent sticking
- Mix Dry Ingredients:
- In a separate bowl whisk together flour baking powder baking soda and salt until completely combined
- Cream Butter and Sugar:
- Use a large mixing bowl to beat soft butter with sugar for about five minutes until it looks fluffy and pale this creates air pockets for a tender cake
- Add Eggs and Citrus:
- Crack eggs in one at a time mixing well after each then add orange zest and orange juice stirring until the mixture is smooth and fragrant
- Combine Wet and Dry Mixtures:
- Carefully fold about a third of the flour mixture into the wet batter then add half the yogurt continue alternating flour and yogurt always starting and ending with flour fold gently with a spatula and stop when just mixed to keep the cake soft
- Incorporate Cranberries:
- Add the cranberries last folding slowly so they do not break up and the color does not streak through the batter
- Spread and Bake:
- Pour batter evenly into your prepared pan smoothing the top with a spatula then bake in a preheated oven at 350 degrees Fahrenheit for thirty five to forty minutes until a toothpick comes out clean from the center
- Cool and Slice:
- Allow the cake to cool for at least ten minutes in the pan then lift out and let fully cool on a rack before slicing for the neatest pieces
Whenever I stir in the bright cranberries I am reminded of my grandma showing me how to pick out the best fruit at the market. Orange zest will always be my favorite part since it fills the kitchen with a sunny scent and sets the mood for the day.
Storage and Leftover Tips
Keep leftovers wrapped in foil or an airtight container to prevent drying. Refrigerate if storing for more than one day though the crumb stays moist. Slices are lovely when slightly warmed in the toaster oven. You can freeze individual pieces wrapped tightly in plastic for a future morning treat.
Easy Ingredient Swaps
Swap Greek yogurt for full fat sour cream for a creamier taste. Try whole wheat flour for a wholesome spin but add a tablespoon of orange juice to keep moisture. Frozen cranberries can be used straight from the freezer no need to thaw. Lemon zest works in place of orange for a subtle twist.
Perfect Ways to Serve This
This cake makes a cheerful addition to a brunch spread especially with extra orange segments and honey yogurt. For a cozy treat simply dust with powdered sugar. Sometimes I even turn leftover slices into French toast for a decadent weekend breakfast.
Adapting for Every Season
Substitute blueberries or blackberries for cranberries in spring. Add chopped walnuts or pecans to the batter in autumn for crunch. Little orange icing drizzles look festive for the holidays. The method works with almost any fresh berry you love.
If you are anything like my family a pan of this cranberry orange cake will be gone before the coffee pot is empty. Try making it once and you might just start your own breakfast tradition.
Recipe Q&A
- → Can I use frozen cranberries?
Yes, frozen cranberries work well. Use straight from the freezer and halve large pieces for even baking.
- → How do I keep the cake moist?
Greek yogurt or sour cream in the batter provides moisture and ensures a soft, tender crumb.
- → Can this cake be made in advance?
Absolutely. Once baked and cooled, store it covered at room temperature for up to two days.
- → Is it possible to substitute the orange juice?
Lemon juice or milk can be substituted, but fresh orange juice enhances the citrus flavor best.
- → What is the best way to serve this cake?
Slice and serve warm or at room temperature. Pair with your favorite hot drink for breakfast or snack.