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To make a delicious Cranberry Orange Breakfast Cake, you need the right ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - Zest of 1 medium orange - 1 1/2 cups cranberries - Optional: powdered sugar and fresh orange juice for glaze Each ingredient plays a key role. The flour gives structure, while the baking powder and soda help it rise. Salt and cinnamon add flavor, making each bite burst with warmth. Granulated sugar provides sweetness, while butter gives a rich texture. Eggs bind all the elements together. The buttermilk brings moisture and a slight tang, which balances the sweetness. Orange zest brightens up the cake, adding a fresh citrus note. Lastly, cranberries add juicy pops of tartness. You can even glaze your cake with a mix of powdered sugar and orange juice for a lovely finish! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a 9-inch round cake pan. Grease it and flour it well or line the bottom with parchment paper. This helps the cake come out easily. - In a medium bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk this until it's well blended. - In a large bowl, cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes. This makes the mix light and fluffy. - Add 2 large eggs, one at a time. Beat well after each egg. Then mix in 1 teaspoon of vanilla extract and the zest of 1 medium orange until well combined. - Gradually mix the dry ingredients into the wet mix, alternating with 1 cup of buttermilk. Start and end with the flour mix. This keeps the batter from being tough. - Gently fold in 1 1/2 cups of cranberries. Be careful not to overmix so the berries stay whole. - Pour the batter into your prepared cake pan. Smooth the top with a spatula for an even surface. - Place the cake in the preheated oven. Bake for 35-40 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean with just a few crumbs. - Let the cake cool in the pan for 10 minutes. Then move it to a wire rack to cool completely. - For an optional glaze, mix 1/4 cup of powdered sugar with 1 tablespoon of fresh orange juice. Drizzle this over the cooled cake for a lovely touch. 1. Ensure room temperature ingredients: Using room temperature butter, eggs, and buttermilk helps create a smooth and fluffy batter. Cold ingredients can lead to a dense cake. 2. Avoid overmixing the batter: Mix until just combined. Overmixing can cause the cake to be tough. Gently fold in the cranberries for best results. - Serving suggestions for a beautiful presentation: Serve the cake on a decorative platter. A beautiful plate makes every cake look special. - Optional garnishes to enhance appearance: Dust the top with powdered sugar. Add fresh cranberries and orange slices for a colorful touch that pops. - How to fix a dense cake: If your cake is dense, you may have overmixed the batter or used cold ingredients. Mix gently next time and use room temperature items. - Ways to avoid burning: Keep an eye on the cake while it bakes. If it browns too fast, cover it loosely with foil to prevent burning while it continues to bake. Pro Tips Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and a more tender cake. Don't Overmix: To achieve a fluffy texture, mix the batter until just combined. Overmixing can lead to a dense cake. Fresh Cranberries Tip: If using fresh cranberries, toss them in a bit of flour before folding them into the batter. This prevents them from sinking to the bottom. Glazing Tips: For a shiny glaze, let the cake cool completely before drizzling. This ensures the glaze sets nicely without pooling. {{image_4}} You can make this cake even better with a few twists. Adding nuts can give it a nice crunch. Walnuts and pecans work well. They add both taste and texture. You can also spice it up. Adding nutmeg or ginger gives a warm flavor. These spices blend well with orange and cranberry. Try a pinch to see what you think! If you want a healthier cake, there are easy swaps. You can use gluten-free flour. This makes the cake suitable for those with gluten issues. Many brands offer great gluten-free options. You can also reduce sugar. Try using natural sweeteners instead. Honey or maple syrup can be good choices. These keep the cake sweet but healthier. This recipe is great all year round. You can switch out cranberries for other fruits. Blueberries or apples can create a new flavor. They both pair well with orange too. You can also adapt the cake for holidays. For Christmas, add festive spices or nuts. For summer, fresh berries can make it light and bright. Have fun exploring these options! Store your cranberry orange breakfast cake at room temperature. Wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist. It will last about 2 to 3 days on the counter. If you want it to stay longer, consider refrigerating it. You can freeze the cake for later use. First, let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This helps prevent freezer burn. It can stay in the freezer for up to 3 months. To enjoy, thaw it in the fridge overnight. Reheat slices in the microwave for about 15-20 seconds. The general shelf life of the cake is around 3 days at room temperature. If stored in the fridge, it can last up to a week. Watch for signs of spoilage, like an off smell or mold. If it becomes dry or hard, it’s time to toss it. Enjoy your cake while it’s fresh for the best taste! Can I use frozen cranberries? Yes, you can use frozen cranberries. Just add them directly to the batter without thawing. This keeps their tart flavor and bright color intact. Can I make this cake ahead of time? You can make this cake a day or two in advance. Store it in an airtight container at room temperature. It tastes great even after a day. What is the best way to transport a cake? To transport a cake, place it in a sturdy cake box or container. Use a non-slip mat underneath to prevent sliding. This keeps your cake safe during the trip. Is this recipe suitable for vegetarians? Yes, this recipe is perfect for vegetarians. It contains no meat or fish. Can I make it dairy-free? You can make this cake dairy-free. Use a dairy-free butter and substitute the buttermilk with almond milk mixed with vinegar. What can I substitute for buttermilk? You can use regular milk mixed with one tablespoon of vinegar or lemon juice. Let it sit for five minutes to curdle. How to replace eggs in the recipe? For eggs, use a flaxseed meal or chia seed gel. Mix one tablespoon of seeds with three tablespoons of water. Let it sit for a few minutes until it thickens. This blog post covers the key parts of making a delicious cranberry cake. You learned about the main ingredients, step-by-step instructions, and helpful tips to ensure success. I shared ways to customize the recipe to fit your taste and occasion. By storing your cake properly, it will stay fresh for longer. Enjoy making this cake and impressing your friends and family with your baking skills. Remember, practice makes perfect, so don't be afraid to try new things. Happy baking!

Cranberry Orange Breakfast Cake

A delightful breakfast cake featuring the bright flavors of cranberry and orange.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 medium orange zest
  • 1.5 cups fresh or frozen cranberries
  • 0.25 cup powdered sugar (optional, for glaze)
  • 1 tablespoon fresh orange juice (optional, for glaze)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it, or lining the bottom with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside for later use.
  • In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
  • Add the large eggs to the creamed butter mixture one at a time, beating well after each addition to ensure they are fully incorporated. Blend in the vanilla extract and the freshly grated orange zest until evenly mixed.
  • Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined to avoid overworking the batter.
  • Carefully fold in the cranberries, ensuring they are evenly distributed throughout the thick batter without overmixing.
  • Pour the batter into your prepared cake pan, smoothing the top with a spatula to ensure an even surface.
  • Place the cake in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean with minimal crumbs attached.
  • Once baked, let the cake cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely before glazing.
  • For the optional glaze, in a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Drizzle this mixture over the cooled cake for a lovely finish.

Notes

To elevate your cake's presentation, serve it on a beautiful decorative platter. Dust the top with a light sprinkle of additional powdered sugar and garnish with fresh cranberries and slices of orange to create a festive look.
Keyword breakfast cake, cranberry, dessert, orange