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Cranberry Orange Breakfast Cake

Cozy and Bright Cranberry Orange Breakfast Cake for the Perfect Morning Treat

  • Author: Lyndy
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

Cranberry Orange Breakfast Cake is a soft, buttery, and tangy bake that’s perfect for breakfast, brunch, or a cozy afternoon treat. Bursting with fresh cranberries and zesty orange flavor, this moist cake made with buttermilk is simple, festive, and guaranteed to brighten your morning table.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • Zest and juice of one orange
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tablespoon flour (for coating cranberries)
  • Optional: 1–2 tablespoons coarse sugar for topping

Instructions

  1. Preheat oven: Heat to 350°F (175°C) and grease or line a 9-inch round or square baking pan.
  2. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add egg and mix until smooth.
  3. Add wet ingredients: Stir in orange zest, orange juice, and buttermilk until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
  5. Fold in cranberries: Toss cranberries with 1 tablespoon flour and gently fold into the batter.
  6. Bake: Spread batter evenly in pan, sprinkle with coarse sugar, and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Let cool 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

  • Cream butter and sugar thoroughly for a soft, airy crumb.
  • Use fresh cranberries when possible for the best flavor.
  • Dust cranberries with flour to prevent sinking.
  • Don’t overmix after adding flour — it keeps the cake tender.
  • To make buttermilk substitute, mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and rest 5 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 160mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: Cranberry Orange Breakfast Cake, Cranberry Orange Buttermilk Cake, Breakfast Coffee Cake, Christmas Brunch Recipes, Fruit Cake Breakfast, Easy Morning Bakes

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Find it online: https://lyndyskitchen.com/cranberry-orange-breakfast-cake/