I still remember the first time I baked this Cranberry Orange Breakfast Cake on a chilly morning just before the holidays. The kitchen filled with the fresh citrus aroma of oranges mixed with the tangy sweetness of cranberries. It immediately felt like comfort wrapped in every bite. For me, this recipe isn’t just about baking; it’s about creating something that brings a sense of joy to mornings. Whether served warm with a cup of tea or packed in a lunchbox for later, this cake has a way of making the day start on a brighter note.

What makes this cake special is how it balances flavors perfectly. The cranberries add a bold tartness, while the orange zest and juice bring a natural sweetness and fragrance that feels refreshing. Each slice is soft, moist, and filled with small bursts of fruity flavor. It’s the kind of cake that reminds me why I love baking — simple ingredients coming together in a way that feels comforting yet exciting.

Why You’ll Love This Recipe

Versatile
This cake fits into many moments of your day. It’s a lovely breakfast, an afternoon pick-me-up, or even a dessert after dinner. Because of its light texture, it pairs well with coffee, tea, or even a glass of milk. You can also serve it at holiday gatherings, brunches, or family get-togethers where it easily becomes the highlight.
Budget-Friendly
All the ingredients are simple, pantry-friendly, and affordable. Flour, butter, eggs, and sugar are things you likely already have at home. Fresh cranberries are seasonal, but frozen ones work just as well, keeping costs low while still offering the same great taste.
Ingredients for Recipe
To create this Cranberry Orange Breakfast Cake, here’s what you will need:
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup Greek yogurt or sour cream
½ cup unsalted butter (softened)
2 large eggs
Zest from 1 large orange
½ cup freshly squeezed orange juice
1 ½ cups fresh or frozen cranberries (halved if large)

This simple list of ingredients creates a cake that feels indulgent but remains wholesome. With just the right combination of sweetness and tartness, you’ll find yourself baking it more than once.

When I bake this Cranberry Orange Breakfast Cake, the process feels as enjoyable as the first bite. The mixing, folding, and aroma of fresh orange zest turn baking into a soothing ritual. What I love about this recipe is that it doesn’t demand advanced skills. Even if you’re new to baking, the steps are simple, and the results are rewarding. The soft, moist texture combined with bursts of tart cranberries makes every slice irresistible.

How to Make This Recipe

The recipe follows a straightforward process. With a few basic ingredients and careful mixing, you can prepare a cake that looks and tastes bakery-worthy.

Step-by-Step Instructions for Making

Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking. This step ensures your cake comes out cleanly and looks perfect when served.
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and creates a balanced texture.
Cream Butter and Sugar
In a large mixing bowl, add the softened butter and granulated sugar. Beat them together until light and fluffy. This step is essential for incorporating air into the batter, which contributes to a soft crumb.
Add Eggs and Yogurt
Crack in the eggs, one at a time, beating well after each addition. Then add the Greek yogurt (or sour cream) and mix until smooth. The yogurt helps maintain a moist texture and adds a slight tanginess that complements the cranberries.
Incorporate Orange Zest and Juice
Stir in the freshly grated zest of one large orange along with the orange juice. This infuses the batter with a natural citrus fragrance and flavor that pairs beautifully with the cranberries.
Combine Wet and Dry Mixtures
Slowly add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake soft and tender.
Fold in the Cranberries
Gently fold in the cranberries using a spatula. If the cranberries are large, cut them in half before adding. If using frozen cranberries, there’s no need to thaw them first; just add them directly.
Transfer to the Pan
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. The batter should be thick but smooth, holding the cranberries in place without sinking.
Bake the Cake
Place the pan in the preheated oven and bake for about 35–40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, slice and serve. This cake can be enjoyed warm or at room temperature.

Quick and Easy

This recipe doesn’t take much time. From start to finish, you’ll have a freshly baked cake in under an hour. Most of the steps involve basic mixing, making it approachable for any level of baker.

Customizable

You can easily adjust this cake to suit your preferences. If you prefer a sweeter taste, sprinkle a little sugar on top before baking for a crisp crust. For extra texture, add a handful of chopped nuts like almonds or walnuts. If you want a richer flavor, substitute part of the butter with cream cheese for a slightly denser crumb.

Crowd-Pleasing

The bright colors of cranberries combined with the golden hue of the cake make it visually appealing. It’s a wonderful option for holiday tables, brunch buffets, or casual gatherings. The balance of tart and sweet flavors ensures that guests of all ages will enjoy it. Each slice feels festive yet simple enough for everyday mornings.

This Cranberry Orange Breakfast Cake is more than just a recipe; it’s a way to bring comfort and brightness to your table. Whether you make it for your family or to share with friends, it has a timeless charm that makes people ask for seconds.

FAQs

Can I use frozen cranberries instead of fresh ones?
Yes, frozen cranberries work perfectly in this recipe. There’s no need to thaw them; just fold them directly into the batter. This keeps the cake moist and prevents the berries from bleeding too much color.

Can I substitute the Greek yogurt with something else?
Absolutely. Sour cream works as a one-to-one replacement and maintains the same moisture and tangy flavor. If you want a lighter option, plain yogurt can also be used.

How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, your cake is done. Avoid overbaking to keep the texture soft and tender.

Can I make this recipe ahead of time?
Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature. For longer storage, refrigerate it for up to three days or freeze it for up to two months.

What can I serve with this cake?
This cake pairs well with tea, coffee, or a glass of milk. For a festive touch, dust it with powdered sugar before serving.

Cranberry Orange Breakfast Cake Recipe

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Print Recipe

This Cranberry Orange Breakfast Cake blends tart cranberries with bright orange zest and juice, creating a moist, flavorful treat. Perfect for breakfast, brunch, or a light dessert, it is simple to prepare and always a crowd favorite.

Total Time: 50–55 minutes
Yield: 8 servings 1x

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup Greek yogurt or sour cream
½ cup unsalted butter (softened)
2 large eggs
Zest from 1 large orange
½ cup freshly squeezed orange juice
1 ½ cups fresh or frozen cranberries (halved if large)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in Greek yogurt until smooth.
Stir in orange zest and orange juice.
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the cranberries gently with a spatula.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Notes

Frozen cranberries can be used without thawing.
For extra crunch, add chopped nuts to the batter.
A sprinkle of sugar on top before baking creates a crisp crust.
Store leftovers in an airtight container at room temperature for one day or refrigerate for three days.

Author: Layla
Prep Time: 15 minutes
Cook Time: 35–40 minutes