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Wake Up to Deliciousness with Cranberry Orange Breakfast Cake - Featured Image

Wake Up to Deliciousness with Cranberry Orange Breakfast Cake

Learn how to make delicious Cranberry Orange Breakfast Cake. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this cake lies in selecting fresh, quality ingredients that let the flavors shine through. I always reach for fresh oranges — the zest and juice give the cake a natural brightness you just can’t replicate. For the cranberries, fresh or frozen both work well; frozen are a great option when fresh aren’t in season, and I love how they burst with flavor as the cake bakes. Using real butter and pure vanilla extract adds depth, making this simple cake feel truly homemade and special.

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt (for extra moisture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 large orange
  • 1/4 cup freshly squeezed orange juice
  • 1 1/2 cups fresh or frozen cranberries
  • 1 teaspoon vanilla extract
  • Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even leavening throughout the cake.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy — about 3 to 4 minutes. This is a crucial step that creates a tender crumb.
  4. Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and orange juice for that bright, aromatic flavor.
  5. Alternately add the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the cake light.
  6. Gently fold in the cranberries and nuts (if using), being careful not to overmix so the berries don’t break and color the batter.
  7. Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This cooling step helps the flavors settle and the texture firm up perfectly.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Cranberry Orange Breakfast Cake, recipe, cooking, food