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 cranberry orange breakfast cake has the softest crumb. It is exploding in flavours in every bite you take.
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Ingredients Notes
Here are a few key ingredients used in the cake. To get the full recipe card, continue scrolling below.
- 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 room temperature 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 across the pan. Then gently grease the other two sides and set aside.
Step 2 – Mix dry ingredients. In a medium sized bowl, mix together the dry ingredients. Set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter, white sugar, and orange zest. With an electric mixer, mix on medium speed for 2-3 minutes, scraping the bowl when necessary. The mixture will be a light yellow colour and fluffy.
Step 4 – Add in wet ingredients. Continue mixing together on medium speed for another 2-3 minutes. Scrape the sides of the bowl when necessary.
Step 5 – Add in dry ingredients. Add the dry ingredients into the wet. Gently fold the two together with a spatula until a soft forms. Do not over-mix!
Step 6 – Add cranberries. Add the fresh cranberries into a bowl with 1-2 tsps of flour and coat them evenly. This will prevent them from sinking as they bake. Then mix them together into the cake batter. If using frozen, don't thaw them. Toss the frozen cranberries with flour and then mix them into the batter.
Bake the cake for 35-45 minutes. Since every oven is different, after 30 minutes I would check with a toothpick. Stick a toothpick in the middle of the cake, if it is wet continue baking for 5 minute intervals.
Allow the cake to cool, slice, and then enjoy! This cranberry orange breakfast cake is delicious. It is best served fresh. Keep in the refrigerator for up to 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use fresh cranberries. If you can, fresh cranberries work better than frozen.
- Do not over-mix! When you see no more flour streaks, stop mixing.
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 room temperature 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 the cake to come to room temperature after baking. Slice and wrap each piece in saran wrap. Place the slices in the freezer for up to 2 months. When ready to eat, allow it to come back to room temperature and then warm it up in the oven at 300 degrees Fahrenheit.
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Cranberry Orange Breakfast Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup white sugar + 1 tbsp for topping
- 1 tbsp orange zest one large or two small oranges
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 1/2 cup yogurt or kefir or buttermilk*
- 1/4 cup orange juice freshly squeezed preferably
- 2 cups all-purpose flour + 1 tbsp for dusting
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 2 cups fresh cranberries or frozen
Instructions
- Preheat the oven to 350℉/180℃. Line the pan with parchment paper and grease the other two sides of it. Set aside.
- In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp cinnamon, 1/2 tsp salt
- In a large bowl, add the softened butter, white sugar, and orange zest. Beat on medium speed with an electric mixer for 2-3 minutes. The mixture will be light and fluffy. Scrape the bowls when needed.1/2 cup unsalted butter, 1 cup white sugar, 1 tbsp orange zest
- Add in the wet ingredients; egg, egg yolk, vanilla, yogurt, and orange juice. Continue mixing for another 2-3 minutes on medium speed until smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla, 1/2 cup yogurt, 1/4 cup orange juice
- Add the dry ingredients into the wet and with a spatula, gently mix all together until a batter forms. Do not over-mix!
- Gently toss the fresh cranberries in 1-2 tbsps 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.2 cups fresh cranberries
- Add the batter into the prepared pan and spread evenly. Sprinkle extra white sugar on top if you'd like. This will give you a sweet top.
- Bake the cake for 35-45 minutes. Every oven is different, mine took about 45 minutes total. Allow the cake to cool, slice, and enjoy!
- This cake is best eaten day of or next day. Store it in the fridge for up to 5 days in an airtight container.
Kiara M says
Delicious cake , moist and very flavourful . Thank you for posting .
Ania says
Hi Kiara!! Thank you so much!!