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–+ servings

Cranberry Orange Breakfast Cake

Ania
This is a delicious cranberry orange cake that is perfect for breakfast! It’s got tangy cranberry and loads of orange and vanilla flavours exploding in every bite.
5 from 2 votes

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.

Notes

Buttermilk* 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.