why make this recipe
This Cranberry Orange Breakfast Cake is bright, simple, and ready in under an hour. It brings fresh citrus and tart cranberries to a soft cake that works for weekend brunch or a quick weekday treat. If you plan a larger brunch, see what to eat with pancakes for breakfast for ideas that pair well with sweet cakes.
introduction
This cake uses common pantry items and fresh or frozen cranberries. It tastes of orange and has a light crumb. It is easy to make and easy to share. For more morning menu ideas, you can read the ultimate guide to hosting a perfect pancake breakfast.
how to make Cranberry Orange Breakfast Cake
Follow the steps below and keep the mixing simple. Beat the butter and sugar well, add eggs, then add the orange juice and zest for a clear citrus flavor. Mix the dry ingredients just until they disappear into the batter and fold in the cranberries last so they do not break. If you want a savory side, consider adding eggs from different cuisines like in 10 reasons to try a Persian egg breakfast for variety.
Ingredients :
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the orange juice and zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the pan before transferring to a wire rack to cool completely. Serve warm or at room temperature.
how to serve Cranberry Orange Breakfast Cake
Serve slices warm or at room temperature. A light dusting of powdered sugar or a simple orange glaze works well. For a fuller breakfast spread, include small savory dishes and see ideas in Arabic breakfast food recipes for more options to serve alongside.
how to store Cranberry Orange Breakfast Cake
Cool the cake completely before storing. Keep it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well and refrigerate for up to 5 days. You can freeze slices up to 2 months; thaw in the fridge or at room temperature.
tips to make Cranberry Orange Breakfast Cake
- Use fresh or frozen cranberries without thawing to keep them firm in the batter.
- Do not overmix after adding flour — mix until just combined.
- Measure flour by spooning into the cup and leveling with a knife for best results.
- If you want more orange flavor, add a little extra zest, not more juice, to keep the batter texture right.
variation (if any)
- Add 1/2 cup chopped nuts like pecans or walnuts for crunch.
- Fold in 1/2 cup orange marmalade for a stronger orange taste.
- Replace half the sugar with brown sugar for a deeper flavor.
FAQs
Q: Can I use frozen cranberries?
A: Yes. Use them frozen and fold in gently to keep the color and shape.
Q: Can I make this in a loaf pan instead of a round pan?
A: Yes. Bake time may change; check at 40-50 minutes until a toothpick is clean.
Q: Can I add a glaze?
A: Yes. Mix powdered sugar with a little orange juice and drizzle over cooled cake.
Q: Is it okay to use bottled orange juice?
A: Yes. Fresh juice gives the best flavor, but bottled juice works fine.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and reduce bake time; check with a toothpick.
Cranberry Orange Breakfast Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the orange juice and zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly in the pan before transferring to a wire rack to cool completely.