Cranberry Orange Breakfast Cake

This is a delicious cranberry orange cake that is perfect for breakfast! It’s got decadent cranberry and loads of orange and vanilla flavours exploding in every bite.

So many of you have baked and loved my Blueberry Breakfast Cake during the summer, so I thought we needed a winter version!

This is a soft and tender cranberry orange breakfast cake. Even though it’s only got a few simple ingredients, it’s jam packed with SO much flavour!!

The pairing of cranberries and orange is delicious. You've got tart cranberries paired with sweet oranges. So good!

Some people call this a snack cake, others a coffee cake, buckle cake or breakfast cake, which is what I’m using today.

Why this recipe works

• Breakfast idea – This is a great recipe to make ahead of time and then enjoy with your morning coffee!
• Easy to make – This cake comes together with just a few simple steps.
• Cranberries – When cranberries bake, they lose some of their sharp tangy flavour!
• Orange - Sweet orange is paired perfectly with tart cranberries.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter – This will be softened.

Cranberries - I used fresh cranberries, but frozen work as well. If using frozen cranberries, add them into the batter without thawing.

Eggs – Make sure they’re at room temperature before beginning.

Flour – All-purpose flour is used in this recipe.

Orange – Both orange zest and orange juice are used in this recipe.

Yogurt – You can also substitute this for kefir or buttermilk. To make buttermilk, stir 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Step by step instructions

Here is how to make and bake this cranberry orange breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, baking powder, baking soda, cinnamon, and salt. Stir to combine and set aside.

Step 3 – Cream the butter and sugar. In a large bowl, add softened butter, white sugar, and orange zest. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.

Step 4 – Add in wet ingredients. Add in the egg, egg yolk, vanilla, yogurt, and orange juice. Continue mixing on medium speed until smooth.

Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix!

Step 6 – Add cranberries. Gently toss the fresh cranberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times. If using frozen, do not do this and directly add them into the bowl.

Step 7 – Bake. Spread the batter into the prepared pan evenly and sprinkle extra white sugar on top. This will give you a sweet crunchy top. 

Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.

Allow to cool, slice, and enjoy! This cranberry orange breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.

FAQ

Can this recipe be doubled?

Yes, bake it in a 9×13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.

Can I bake this in an 8×8 pan?

Yes, but the cake will be taller.

How do I make buttermilk?

If you don’t have yogurt that this recipe calls for, you can use buttermilk instead. To make 1/2 cup of buttermilk, stir 1/2 cup of milk with 1/2 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Can this be frozen?

Yes. Allow to come to room temperature, then slice and wrap in individual saran wraps. Place in the freezer for up to 2 months. When ready to eat, allow it to come back to room temperature and then reheat it at 300°F for 10 minutes.

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