Brighten your morning with Cranberry Orange Breakfast Cake, a tender, citrusy treat bursting with tart cranberries! These Festive Breakfast Bakes are perfect for holidays or cozy mornings. Try this simple recipe for a sweet-tangy delight that everyone loves!
Why You’ll Love Cranberry Orange Breakfast Cake
- Flavorful: Cranberry Orange Breakfast Cake blends citrus and berries in these festive breakfast bakes.
- Quick: Ready in 50 minutes for this simple recipe.
- Versatile: Perfect for holidays or daily treats in these citrusy morning cakes.
- Moist: Yogurt ensures tenderness in these tart cranberry treats.
- Easy: Simple steps for these festive breakfast bakes.
Ingredients for Cranberry Orange Breakfast Cake
Here’s what you’ll need for these festive breakfast bakes (makes ~8 servings):
- 2 cups (240g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- ½ cup (120g) Greek yogurt or sour cream
- 2 large eggs
- Zest of 1 large orange (about 1 tbsp)
- ½ cup (120ml) fresh orange juice
- 1 ½ cups (150g) fresh or frozen cranberries (halved if large)
Substitution: Use gluten-free flour; blueberries for cranberries; sour cream for yogurt.
Equipment
- 9×9-inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Zester
- Parchment paper
Ingredient Tips
- Cranberries: Tart pop for these tart cranberry treats.
- Orange: Bright zest for these citrusy morning cakes.
- Yogurt: Moist texture for this simple recipe.
- Butter: Rich base for these festive breakfast bakes.
- Flour: Sturdy structure for these tart cranberry treats.
Directions for Cranberry Orange Breakfast Cake
Let’s create these festive breakfast bakes!
Prep Pan
I preheat the oven to 350°F (175°C) and grease a 9×9-inch pan, lining with parchment for these Cranberry Orange Breakfast Cake bakes.
Mix Dry Ingredients
I whisk 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl for these citrusy morning cakes.
Cream Butter and Sugar
I beat ½ cup butter and 1 cup sugar until fluffy (3 minutes) for these tart cranberry treats.
Add Wet Ingredients
I mix in 2 eggs one at a time, then add 1 tbsp orange zest and ½ cup juice for this simple recipe.
Combine Batter
I alternate adding dry ingredients and ½ cup yogurt to the butter mixture, mixing until just combined for these festive breakfast bakes.
Fold in Cranberries
I gently fold in 1 ½ cups cranberries, spread batter in the pan, and bake 35–40 minutes until a toothpick is clean for these tart cranberry treats.
Cool and Serve
I cool in the pan for 10 minutes, transfer to a rack, and slice for these citrusy morning cakes.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
- Yield: ~8 servings
- Calories: ~280 kcal per serving
- Macros per Serving: 40g carbs, 5g protein, 12g fat
Variations for Cranberry Orange Breakfast Cake
Try these twists for these festive breakfast bakes:
- Gluten-Free: Use 1:1 gluten-free flour for these citrusy morning cakes.
- Nutty: Add ½ cup chopped walnuts for these tart cranberry treats’ crunch.
- Spiced: Mix in ½ tsp cinnamon for this simple recipe’s warmth.
- Berry Mix: Swap cranberries for raspberries in these festive breakfast bakes.
- Glazed: Drizzle with orange glaze for these citrusy morning cakes’ sweetness.
Serving Ideas:
- Pair with Food and Tips’ coffee for these tart cranberry treats.
- Serve with Food and Tips’ whipped cream for these festive breakfast bakes.
- Enjoy with Food and Tips’ tea for these citrusy morning cakes.
Storage
I store these festive breakfast bakes in an airtight container at room temperature for 3 days or in the fridge for 1 week. I freeze slices for 2 months, thawing overnight for these tart cranberry treats.
Serving Tips
- Presentation: Dust Cranberry Orange Breakfast Cake with powdered sugar for festive breakfast bakes appeal.
- Garnish: Add orange slices for these citrusy morning cakes’ charm.
- Pairing: Enjoy with Food and Tips’ latte for these tart cranberry treats.
- Portion Size: 1 slice per serving for a sweet treat.
- Occasions: Perfect for holidays, brunches, or cozy mornings.
FAQs About Cranberry Orange Breakfast Cake
Here are answers to common questions about these festive breakfast bakes:
Can I use frozen cranberries?
Yes, use straight from the freezer for these tart cranberry treats.
Can I make it gluten-free?
Use 1:1 gluten-free flour for this simple recipe.
Why not overmix?
Overmixing toughens the cake for these citrusy morning cakes.
Can I use bottled juice?
Fresh juice is best for these festive breakfast bakes’ flavor.
What pairs well?
Coffee or whipped cream complements these tart cranberry treats.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Cranberry Orange Breakfast Cake blends zesty orange and tart cranberries in a tender, moist cake, perfect for festive holiday mornings or cozy everyday breakfasts with minimal effort. This simple recipe delivers festive breakfast bakes bursting with sweet-tangy flavor. Pair these citrusy morning cakes with coffee or whipped cream for a delightful, heartwarming treat that brightens any day!
Cranberry Orange Breakfast Cake
Ingredients
- 2 cups 240g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 200g granulated sugar
- ½ cup 115g unsalted butter, softened
- ½ cup 120g Greek yogurt or sour cream
- 2 large eggs
- Zest of 1 large orange about 1 tbsp
- ½ cup 120ml fresh orange juice
- 1 ½ cups 150g fresh or frozen cranberries (halved if large)
- Substitution: Use gluten-free flour; blueberries for cranberries; sour cream for yogurt.
Instructions
Prep Pan
- I preheat the oven to 350°F (175°C) and grease a 9×9-inch pan, lining with parchment for these Cranberry Orange Breakfast Cake bakes.
Mix Dry Ingredients
- I whisk 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl for these citrusy morning cakes.
Cream Butter and Sugar
- I beat ½ cup butter and 1 cup sugar until fluffy (3 minutes) for these tart cranberry treats.
Add Wet Ingredients
- I mix in 2 eggs one at a time, then add 1 tbsp orange zest and ½ cup juice for this simple recipe.
Combine Batter
- I alternate adding dry ingredients and ½ cup yogurt to the butter mixture, mixing until just combined for these festive breakfast bakes.
Fold in Cranberries
- I gently fold in 1 ½ cups cranberries, spread batter in the pan, and bake 35–40 minutes until a toothpick is clean for these tart cranberry treats.
Cool and Serve
- I cool in the pan for 10 minutes, transfer to a rack, and slice for these citrusy morning cakes.
Notes
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