35-Minute Cranberry Orange Breakfast Cake for Tangy Mornings

There’s something magical about the combination of cranberries and oranges—it’s like a little burst of sunshine and tartness in every bite. My Cranberry Orange Breakfast Cake is the perfect way to start your day, and trust me, it’s as easy to make as it is delicious. I’ve been baking this cake for years, and it’s become a family favorite, especially during the holidays when fresh cranberries are everywhere. My kids love how the tangy cranberries balance the sweet citrusy orange flavor, and I love how simple it is to throw together, even on busy mornings.

This cake is moist, flavorful, and just the right amount of sweet. It’s the kind of recipe that makes you feel like a baking pro, even if you’re not. I remember the first time I made it for a brunch with friends—they couldn’t believe it was homemade! It’s now my go-to for holiday breakfasts, lazy weekends, or anytime I want to treat my family to something special. So, grab your mixing bowl and let’s get baking!

Why You’ll Love This Cranberry Orange Breakfast Cake

This isn’t just any breakfast cake—it’s the kind that’ll make you sneak seconds (and thirds!). Here’s why it’s become my family’s morning staple:

• Perfectly balanced flavors: The tart pop of cranberries dances with bright orange zest in every bite
• Unbelievably moist texture: Thanks to orange juice in the batter and those juicy cranberries
• Easy morning magic: Mixes up in one bowl while your coffee brews
• Holiday-worthy but everyday simple: Fancy enough for Christmas brunch, easy enough for Wednesday mornings
• Better the next day: The flavors deepen overnight (if it lasts that long!)

I’ve served this cranberry orange breakfast cake warm from the oven, at room temperature, and even toasted—it’s delicious every way.

Ingredients for Cranberry Orange Breakfast Cake

Grab these simple ingredients—I bet you have most in your kitchen already! The magic happens when they all come together:

• 2 cups all-purpose flour: Spoon it lightly into measuring cups (don’t pack it down!)
• 1 cup granulated sugar: Just the right amount to balance the tart cranberries
• 1 1/2 teaspoons baking powder: Our little rising helper
• 1/2 teaspoon baking soda: For that perfect lift
• 1/4 teaspoon salt: Don’t skip this—it makes all the flavors pop
• 1/2 cup unsalted butter, softened: Leave it out for 30 minutes beforehand (I test readiness by pressing with a finger—it should leave a slight indent)
• 2 large eggs: Room temperature blends smoother
• 1/2 cup orange juice: Freshly squeezed is amazing, but store-bought works too
• 1 tablespoon orange zest: The secret flavor booster! Use a microplane for the finest zest
• 1 cup fresh cranberries, chopped: I pulse them briefly in my food processor (frozen work too—just thaw first)

See? Nothing fancy—just good ingredients that create something extraordinary together!

How to Make Cranberry Orange Breakfast Cake

Alright, let’s get to the fun part! Making this cranberry orange breakfast cake is seriously simple—it’s one of those “dump and stir” recipes that feels like magic. First things first, preheat your oven to 350°F (175°C). Grease that 9-inch round pan really well—I like to use butter and a light dusting of flour, or my trusty homemade cake goop to make sure it slides right out later.

In a big bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Now add the softened butter, eggs, orange juice, and that glorious orange zest. Mix it all up until it’s just combined—don’t go crazy here, a few lumps are totally fine! Now for the star: gently fold in those chopped cranberries. I use a spatula and make big, sweeping folds so they get evenly distributed without smushing them too much.

Pour the batter into your prepared pan, smooth the top, and pop it in the oven. It needs about 30-35 minutes, but ovens can be tricky. Start checking at 30 minutes—the top should be golden, and a toothpick inserted near the center should come out with just a few moist crumbs (not wet batter!). Let it cool in the pan for 10 minutes before turning it out onto a wire rack. That patience is worth it—I promise!

Tips for Perfect Cranberry Orange Breakfast Cake

After making this cranberry orange breakfast cake more times than I can count, I’ve picked up some tricks that make it foolproof every time:

• Frozen cranberries work great! Just thaw and pat them dry before chopping—no need to wait for fresh berry season.
• Zest first, juice later: Always zest your oranges before juicing them—it’s way easier to zest a whole fruit!
• Want more orange punch? Add an extra tablespoon of zest—I sometimes do this when I’m feeling extra citrusy.
• Cooling patience pays off: Letting the cake rest in the pan for 10 minutes prevents crumbly disasters when transferring.
• Slice magic: Use a serrated knife and gentle sawing motion for clean slices through those juicy cranberries.

These little touches take my cranberry orange breakfast cake from good to “can I have the recipe?” amazing!

Variations for Cranberry Orange Breakfast Cake

One of the best things about this cranberry orange breakfast cake is how easily you can mix it up! Here are my favorite twists that keep things interesting:

• Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans with the cranberries—the toasty flavor pairs perfectly.
• Citrus swap: Try grapefruit or tangerine instead of orange for a fun flavor change (adjust zest amount to taste).
• Berry bonanza: Swap cranberries for raspberries or diced strawberries in summer—just toss them in flour first to prevent sinking.
• Spiced version: Add 1/2 teaspoon cinnamon and 1/4 teaspoon cardamom to the dry ingredients for cozy warmth.
• Gluten-free: Use your favorite 1:1 gluten-free flour blend—my neighbor swears by this adaptation!

Honestly, I’ve never met a variation of this cranberry orange breakfast cake that wasn’t delicious—have fun experimenting!

Serving Suggestions for Cranberry Orange Breakfast Cake

Oh, the ways I love serving this cranberry orange breakfast cake! My absolute favorite is still warm with a steaming cup of coffee—the tart cranberries cut right through that rich, dark roast. For a lighter option, try it with herbal tea and a dollop of Greek yogurt. Weekend brunch? Dust it with powdered sugar and serve alongside crispy bacon. Honestly though, it’s delicious all by itself—I’ve been known to eat slices straight from the pan!

Storage & Reheating Instructions for Cranberry Orange Breakfast Cake

This cranberry orange breakfast cake stays wonderfully fresh! Just let it cool completely, then tuck it into an airtight container at room temperature—it’ll stay moist for up to 3 days. For longer storage, wrap slices tightly and freeze for 2 months. To revive, pop a slice in the microwave for 15 seconds or toast it lightly—it’ll taste just-baked!

Nutritional Information for Cranberry Orange Breakfast Cake

Nutritional values are estimates and may vary based on ingredients and brands used. A typical slice of this cranberry orange breakfast cake contains about 280 calories, 10g fat (6g saturated), 42g carbs, 1g fiber, and 4g protein. It’s a sweet treat that balances indulgence with real fruit goodness!

Frequently Asked Questions About Cranberry Orange Breakfast Cake

Over the years, I’ve gotten so many questions about my beloved cranberry orange breakfast cake—here are the answers to the ones I hear most!

Can I really use frozen cranberries?
Absolutely! Just thaw them first (no need to cook) and pat dry with paper towels before chopping. Frozen berries sometimes bleed more color, giving the cake gorgeous pink swirls—a happy accident!

How can I adjust the sweetness?
For tarter tastes, reduce sugar to 3/4 cup—the cranberries will shine brighter. Prefer sweeter? Add an extra 1/4 cup sugar or drizzle with orange glaze (1 cup powdered sugar + 2 tbsp orange juice).

Can I make this ahead?
Oh yes—it’s actually better on day two! Bake it the night before, cool completely, then wrap tightly. The flavors meld beautifully overnight.

Why did my cake sink?
Usually means we got over-eager—either the baking powder’s old, the oven wasn’t fully preheated, or we opened the door too soon. Patience is key!

Can I double the recipe?
Of course! Use two pans or a 9×13″ dish—just add 5-10 minutes baking time. More cake is always a good idea.

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