Cranberry Orange Breakfast Cake used to be one of those dishes I only made on weekends because it felt a bit fussy and easy to mess up. After countless iterations (and a few overcooked batches), I’ve finally nailed down a version that’s perfect for busy weeknights. With simple steps and common ingredients, you’ll end up with a deliciously moist cake that’s bursting with tart cranberries and zesty oranges. This recipe will not just save you time but also bring a delightful brightness to your breakfast table without any extra hassle.
Recipe Card – Cranberry Orange Breakfast Cake
Cranberry Orange Breakfast Cake
Equipment
- Mixing Bowl
- Baking pan
- Whisk
- Oven
Ingredients
Ingredients
- 250 g All-purpose flour
- 200 g Sugar
- 10 g Baking powder
- 1 g Salt
- 2 pcs Eggs
- 240 ml Sour cream or dairy-free alternative
- 125 g Butter melted
- 50 g Fresh cranberries or frozen, thawed
- 1 pcs Orange juice and zest
- 5 ml Vanilla extract optional
- 50 g Nuts optional, chopped
Instructions
- Preheat your oven to 180°C and prepare a baking pan with parchment or nonstick spray.
- In one bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the eggs, sour cream, melted butter, orange juice, zest, and vanilla until combined.
- Gently fold the dry ingredients into the wet until just combined, then fold in the cranberries and nuts.
- Spread the batter evenly in the prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before slicing for neat pieces.
Notes
More Recipes You Might Enjoy:
Easy Banana Cream Cheesecake recipe
Espresso Brownie Cupcakes recipe
Or go to my Pinterest.
Why This Cranberry Orange Breakfast Cake Works
Flavor: Tart Cranberries and Citrus
This Cranberry Orange Breakfast Cake shines because the tart brightness of cranberries meets the sunny lift of citrus. The orange zest and juice balance the berries’ tang, creating a lively morning slice that wakes up the palate without being overly sweet. The mix of tart and sweet makes every bite feel fresh and inviting, like a sunny kitchen on a weekend morning.
The way the berry tartness and citrus aroma come together keeps the cake interesting as it cools. The cranberries burst with pockets of tart juice, while the orange notes linger in the crumb and the inviting aroma wafting from the pan. This isn’t just a cake; it’s a bright, citrusy morning ritual that pairs perfectly with coffee or a glass of cold milk. Trust me, the citrus-forward fragrance alone makes this a hit at breakfast gatherings or weekend brunches.
Texture from Sour Cream and Fat
Sour cream is the secret to a tender, moist crumb that stays soft long after baking. It adds a gentle tang that complements the cranberry and orange, keeping the cake rich rather than dry. Fat from butter or oil helps the structure remain delicate instead of crumbly, yielding slices that are easy to cut and enjoy.
A few practical notes: to keep the crumb light, avoid overmixing the batter once the wet and dry ingredients come together. The goal is just a cohesive batter with a few streaks of flour left, not a smooth, overworked mix. I’ve burned a batch or two by rushing this step, so let me remind you—gentle folding and patience pay off with a cake that looks as good as it tastes.
Nutrition & Health Information
Nutritional Values per Serving
Exact nutritional values depend on the specific ingredients and serving size you choose, so it’s best to calculate with your own grocery ingredients. In general, this cake provides a balance of carbs from the flour and fruit, some protein from eggs, and fat from dairy or oil. The cranberries offer fiber and antioxidants, while the orange zest brings a splash of vitamin C. If you’re watching calories or sugar, you can portion out smaller slices or pair this cake with some light yogurt to balance your plate.
Because measurements aren’t fixed here, I recommend using a nutrition calculator with your chosen ingredients for precise numbers. This approach keeps home cooking practical and dependable, especially when you’re feeding a hungry family or little ones who love a sweet morning treat.
Key Vitamins and Minerals
Cranberries and oranges are great sources of vitamin C, which supports immune health and collagen formation. You also get minerals like potassium and manganese from the fruit, calcium from dairy, and a little iron and B vitamins from whole grains if you choose them. The exact amounts depend on how many cranberries, citrus, dairy, and flour you use, but you’re getting a nice nutrient boost with each slice.
Beyond the obvious vitamins, the fiber from cranberries helps with digestion, while the calcium and fat from dairy contribute to bone health and feeling satisfied. If you opt for a lighter dairy choice or a dairy-free alternative, you’ll still enjoy these benefits, though the mineral profile shifts slightly depending on your substitution.
Health Benefits and Drawbacks
This cake combines the joy of a sweet breakfast with a few practical benefits: berries offer fiber and antioxidants, citrus provides vitamin C, and sour cream or yogurt adds moisture that can help keep you full longer. On the flip side, like many breakfast cakes, it’s best enjoyed in moderation due to added sugars and refined flour often found in typical recipes.
A handy tip is to lean into healthy swaps when you want a lighter option: use smaller portions, swap in whole-grain flour, or substitute a dairy-free yogurt with an oil-based batter to cut down on saturated fat. If you have dietary restrictions, there are many variations to keep the cake approachable without sacrificing flavor.
Classic Cranberry Orange Breakfast Cake Recipe
Ingredients List and Variations
The backbone of this cake includes all-purpose flour, sugar, a leavening agent, a pinch of salt, eggs, sour cream (or a dairy-free alternative), and a fat like butter or oil. Add fresh or frozen cranberries and plenty of orange zest for brightness. A splash of vanilla helps tie the flavors together, while optional add-ins like chopped nuts or a pinch of cinnamon can customize the cake to your taste.
Variations are easy to try out: swap in almond or vanilla extract for a different depth, add chopped walnuts or hazelnuts for crunch, or fold in some chopped crystallized ginger for a cozy winter twist. For dairy-free versions, use a plant-based yogurt or sour cream and a neutral oil. For gluten-free eaters, substitute with a 1:1 gluten-free flour blend and a little xanthan gum if needed for structure.
Step-by-Step Baking Instructions
Start by preheating your oven and preparing a baking pan with parchment or a light coat of nonstick spray. In one bowl, whisk together the dry ingredients—flour, sugar, leavening, and salt. In another bowl, mix the wet ingredients—eggs, sour cream, melted butter or oil, orange zest, and vanilla. Gently fold the dry mixture into the wet until just combined, then fold in the cranberries.
Spread the batter evenly in the pan and bake until the center is set and a toothpick comes out with a few moist crumbs. Allow the cake to cool completely before slicing for neat pieces. If you like a glossy finish, you can dust it with powdered sugar or lightly glaze it with an orange glaze after cooling.
Air Fryer Method and Tips
If you’re using an air fryer, choose a small, heat-safe pan or silicone mold that fits comfortably inside the unit. Prepare it just like you would for the oven version, and then bake at a moderate temperature until the center is set and the edges are lightly golden. Check for doneness with a toothpick—the center should feel firm, not wet.
Air frying might require a shorter bake time, so check earlier to avoid overbrowning. Let the cake rest briefly after removing it from the air fryer, then slice and serve. If you want a crisper top, brush the surface with a tiny amount of melted butter or oil and a light dusting of sugar before finishing.
Tips, Troubleshooting & Make-Ahead
Common Mistakes and Solutions
A common mistake is overmixing once the wet and dry ingredients combine, which makes the crumb tough. The solution? Mix just until the batter comes together with a few streaks of flour remaining. Another pitfall is letting the batter sit too long before baking, which can dry it out; so it’s best to bake soon after mixing.
If the cake comes out dry, you can gently brush the cooled slices with a tiny amount of syrup or honey and re-crisp the top with a quick broil or toaster-oven finish. For cranberries that sink, toss them in a little flour or cornstarch before folding them in to help keep them suspended in the batter. I’ve seen it work wonders in practice.
Time-Saving Tips and Storage
You can make the process quicker by prepping the dry ingredients ahead of time and mixing the wet ingredients just before you’re ready to bake. Store baked slices in an airtight container at room temperature for a day or two, or refrigerate for longer storage. Freezing works well too—just wrap individual slices and seal them for easy, quick breakfasts later.
To keep the top from losing its crispness, store the cake in a loosely covered container for the first day or two, then move to a fully covered container if you won’t finish it soon. Reheating slices gently helps retain moisture, so a quick warm-up in a toaster oven or microwave works nicely.
Creating a Crispy Sugar Top
For a sweet, crunchy top, sprinkle coarse sugar over the batter just before baking. This gives a delicate crunch that stays pleasant even after cooling. If you want extra sparkle, add a light dusting of orange zest on top once the cake cools; the oils will catch the light and hint at the citrusy aroma you loved in the batter.
Be careful not to overdo the sugar top, which can overshadow the balance of orange and cranberry flavors. A fine balance between a crisp top and a soft, moist crumb gives you the best of both textures in every bite.
Variations, Serving Ideas & Pairings
Regional and International Variations
Try swapping in different citrus zests—like lemon or lime—to change up the aroma profile. Add warm spices like cinnamon, cardamom, or a pinch of ginger for a unique twist. For a more rustic feel, fold in chopped nuts or dried fruit such as raisins or apricots, which pair beautifully with cranberries and orange.
In some areas, a glaze or syrup made from orange juice and a touch of lemon zest can be brushed over warm slices for extra shine and moisture. If you prefer a lighter version, you can bake the cake in a muffin pan for individual, snackable portions.
Suggested Sides and Beverages
This cake shines with a simple side like yogurt or a dollop of whipped cream for contrast. A fresh fruit salad with citrus pieces echoes the flavors in the cake and creates a bright brunch presentation. Pair it with coffee or a robust black tea, or something creamy like a latte to balance the citrus tang.
If you’re serving it as dessert, a scoop of vanilla ice cream or a drizzle of orange glaze can elevate the dish without overpowering the cranberry-orange balance. A warm beverage, such as chai or cinnamon tea, also complements the spice and citrus nicely.
Gluten-Free and Dairy-Free Options
If you’re going gluten-free, use a 1:1 gluten-free flour blend and, if needed, a small amount of xanthan gum to mimic structure. For dairy-free, switch out sour cream with a dairy-free yogurt or sour cream alternative and use oil or a dairy-free butter substitute. These substitutions should keep a similar crumb and moisture without sacrificing flavor.
Feel free to experiment with almond or coconut milk to adjust richness and texture. If you prefer to avoid eggs, you can use flax eggs or another plant-based binder, but keep in mind that the crumb may turn out a bit lighter and crumbly.
Video: Cranberry Orange Breakfast Cake!
FAQ – Cranberry Orange Breakfast Cake
Using Frozen Cranberries
Frozen cranberries save time and preserve color, but they can bleed a bit in the batter. Thaw them if you can, then pat dry to remove excess moisture. Toss thawed berries with a little flour to reduce sinking and to help them stay dispersed in the batter.
If you can’t thaw them, rinse quickly and dry thoroughly, then proceed as usual. Work with cold batter to minimize color bleed and keep the fruit from turning your batter pink.
Making the Cake Gluten-Free
To make a gluten-free Cranberry Orange Breakfast Cake, choose a good 1:1 gluten-free flour blend. You may need to add a touch more moisture or a spoon of xanthan gum to mimic the structure that gluten provides. Keep the batter thick but spreadable; gluten-free batters can be a touch stickier, so fold gently and avoid overmixing.
Taste and texture may vary slightly from the original; you can compensate with a bit more orange zest or a splash of vanilla to boost aroma. Bake until the center is set and a toothpick emerges clean with a few crumbs.
Air Fryer Baking Instructions
Air fryers require smaller portions and shorter bake times. Use a pan that fits well inside your unit and grease it thoroughly. Check doneness a few minutes earlier than you would in the oven, since air fryers can bake faster. The center should be set and the top lightly golden when finished.
If your model runs hot, reduce the temperature slightly or shorten the time to avoid over-browning. Rest the cake briefly after removing it from the air fryer before slicing to keep the crumb tender.
Preventing Cranberries from Sinking
To minimize sinking, lightly coat the cranberries in flour or cornstarch before folding them into the batter. Use a batter that isn’t too thin so the berries have something to cling to. Gently fold the fruit with a soft hand and distribute it evenly across the pan.
Chilling the batter for a short time can also help, as it firms the mixture and reduces movement of the berries during baking. If sinking persists, consider cutting fruit into smaller pieces or using a mix of fresh and dried cranberries to balance moisture.
Reducing Sugar in the Recipe
Lower sugar by reducing the quantity you add and letting the cranberries contribute more of their natural tang. You can also substitute part of the sugar with a fruit puree (like applesauce) to maintain moisture. Add a splash more orange zest or vanilla to preserve aroma without relying on sweetness.
If you reduce sugar, monitor bake time; the batter may brown more quickly, so keep a close eye and adjust as needed. A touch of cinnamon or ginger can add warmth to compensate for less sweetness.
Storing and Reheating the Cake
Store baked slices in an airtight container at room temperature for a day or two, or refrigerate for longer freshness. Reheat gently in a toaster oven or microwave to restore softness without drying out. If you plan to freeze, wrap slices tightly and thaw them at room temperature or in the fridge before a quick reheat.
When wrapping for storage, ensure the cake is completely cooled to prevent condensation. For best texture, reheat covered to keep the surface from drying out, and serve warm for that freshly baked feel.
Freezing the Cranberry Cake
Freezing works well for longer storage; wrap individual slices tightly or freeze the whole cake in a sturdy, airtight container. Thaw slices at room temperature or in the fridge before reheating. Freezing can slightly alter the texture, but the bright cranberry and citrus flavors remain vibrant when reheated.
Label packages with date to keep track of freshness. For best results, consume frozen portions within a reasonable period and avoid repeatedly freezing and thawing.
Conclusion
The result is a stunning Cranberry Orange Breakfast Cake that looks as good as it tastes – golden edges with a soft, moist center, aromas of citrus floating through the air, and pockets of tart cranberries peeking out with every slice. The crumb is tender, not too sweet, and has just the right amount of zest to give you a delightful wake-up experience. Trust me, you can nail this at home and impress your family or guests. So why not give it a try? You might be surprised how simple and satisfying this recipe can be on a busy weeknight.