I love a breakfast cake that feels like a warm hug — bright with orange zest, tart with cranberries, and tender enough to pull apart with a fork. This Deliciously Moist Cranberry Orange Breakfast Cake balances a soft, buttery crumb with pockets of juicy berries and a glossy orange glaze. I’ve baked this version multiple times for weekend brunches and school mornings, dialing in oven times and flour ratios until it reliably comes out moist.
Why Make This Recipe
- Bright, balanced flavor: the orange zest and juice lift the cake while cranberries add a pleasant tart contrast.
- Easy prep and forgiving method: a simple creaming or one-bowl approach works well for busy mornings.
- Great for gatherings: it slices nicely for a brunch spread or holiday brunch. I like serving it because it keeps well and still tastes fresh on day two.
- Nutrient boosts: fresh cranberries and orange add vitamin C and fiber compared with a plain sweet cake.
- Versatility: you can make it in a loaf, 8-inch pan, or muffins; if you enjoy similar morning sweets, try this Blueberry Breakfast Cake for another fruit-forward option.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 35–45 minutes (depending on pan and oven)
- Total time: 50–60 minutes including cooling
- Servings: 8–10 slices (9-inch round or 8×8 pan)
- Difficulty: Easy — beginner friendly with one or two pro techniques
- Method: Creaming method (butter + sugar), fold in dry ingredients and buttermilk, gently fold in cranberries, bake at 350°F (177°C) until a toothpick comes out clean. This is essentially a quick, home-style loaf/cake baked in a single pan similar in spirit to this cranberry-orange bundt cake.
My Experience Making This Recipe
I tested this cake across three oven types — conventional, convection, and a small counter oven — to settle on 350°F and a 35–45 minute window for a 9-inch pan. The biggest discovery was that coating fresh cranberries in a tablespoon of flour prevented them from sinking and kept the crumb even.
How to Make Deliciously Moist Cranberry Orange Breakfast Cake Recipe
Start by creaming 1/2 cup (115g) unsalted butter with 3/4 cup (150g) granulated sugar until light, about 3 minutes with a hand or stand mixer. Beat in 2 large room-temperature eggs one at a time, then stir in 1 tablespoon orange zest and 1/4 cup fresh orange juice. Alternate folding in 2 cups (250g) all-purpose flour mixed with 1 tsp baking powder and 1/2 tsp baking soda with 1 cup buttermilk, beginning and ending with dry ingredients. Gently fold in 1 1/2 cups fresh or thawed cranberries (dust them with 1 tbsp flour first). Bake in a greased 9-inch springform or 8×8 pan at 350°F (177°C) for 35–45 minutes; check at 35 minutes with a toothpick. Cool 10–15 minutes, then glaze with 1 cup powdered sugar mixed with 2–3 tbsp fresh orange juice for a shiny finish.
Expert Tips for Success
- Room-temperature ingredients: make sure eggs and buttermilk are close to room temp for a smoother batter and better rise.
- Don’t overmix: once you add the flour, mix just until combined to avoid a tough crumb; small streaks are okay.
- Prevent sinking: toss berries in a tablespoon of flour before folding into the batter so they stay suspended.
- Pan and thermometer: use a 9-inch springform or 8×8 metal pan and test your oven with an oven thermometer; many home ovens run 10–25°F off. Also, for precise timing and consistent results, a probe thermometer should read about 205°F (96°C) in the center when done. For texture ideas and portable dessert inspiration, I sometimes borrow textural balance tips I used when making Biscoff cheesecake protein balls.
How to Serve Deliciously Moist Cranberry Orange Breakfast Cake Recipe
- Simple brunch: slice and serve warm with a pat of butter or a dollop of crème fraîche for contrast.
- Beverage pairings: coffee, milky tea, or a citrusy mimosa all complement the orange notes.
- Holiday spread: place on a cake stand and garnish with thin orange slices and a few fresh cranberries for color; it pairs nicely with savory bites like stuffing or mains if you’re doing a brunch buffet—think alongside these festive cranberry turkey stuffing balls for a holiday table.
- Portable option: bake in a muffin tin (bake 18–22 minutes) for grab-and-go servings.
Storage and Reheating Guide
Store cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days; keep chilled in a sealed container to prevent fridge odors. Freeze individual slices wrapped in plastic wrap and foil, stored in a freezer bag for up to 2 months. To reheat, thaw in the fridge overnight if frozen, then warm slices in a 325°F (160°C) oven for 8–12 minutes or microwave for 20–35 seconds, testing for desired warmth; avoid overheating which dries the crumb.
Recipe Variations
- Gluten-free: swap 1:1 with a high-quality gluten-free flour blend (check mix for xanthan) and reduce buttermilk by 1–2 tbsp if batter seems loose.
- Dairy-free: use 1/2 cup neutral oil (canola/vegetable) instead of butter and swap buttermilk for 1 cup almond milk plus 1 tbsp lemon juice, let sit 5 minutes.
- Muffin or loaf shape: bake as muffins (18–22 minutes) or in a 9×5 loaf pan (50–60 minutes).
- Streusel or nut topping: add a walnut or pecan streusel (brown sugar + flour + cold butter) for crunch and extra richness.
Nutritional Highlights
- Citrus and cranberries provide vitamin C and some antioxidants, giving this cake a slight nutrient edge over plain sweet breads.
- Moderate fiber from fruit — using whole cranberries contributes more fiber than jam.
- Allergen note: this recipe contains wheat (gluten), eggs, and dairy unless adapted; watch cross-contamination for nut-free kitchens. Aim for 1 slice per person for reasonable portion control (roughly 200–350 calories depending on butter and sugar amounts).
Troubleshooting Common Issues
- Dense or gummy crumb: you likely overmixed or used too much flour. Use a proper measuring technique (spoon flour into the cup and level) and mix only until combined.
- Soggy center after recommended time: your pan may be smaller or oven cooler than assumed; tent with foil and bake another 8–12 minutes, checking every 5 minutes.
- Cranberries clumping or staining batter: dust berries with flour before folding and fold gently to distribute them without crushing.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes. Do not thaw fully; toss frozen cranberries in 1 tablespoon flour and fold them into the batter straight from the freezer. Thawing can bleed color and make the batter watery.
Q: Can I make this recipe ahead for a brunch?
A: Absolutely. Bake the cake the day before, cool completely, and keep it covered at room temperature for up to 24 hours. Add glaze right before serving for the freshest look, or refrigerate and bring to room temp for at least 30 minutes before serving.
Q: How do I convert this to muffins?
A: Spoon batter into a paper-lined 12-cup muffin tin filling about 2/3 full. Bake at 350°F (177°C) for 18–22 minutes, and test with a toothpick for doneness.
Q: My glaze is too thin or too thick — how do I fix it?
A: For a thinner glaze, add orange juice 1 teaspoon at a time until desired consistency. For a thicker glaze, add powdered sugar a tablespoon at a time. Always whisk until smooth and allow glaze to sit a minute to thicken slightly before drizzling.
Conclusion
If you want a buttermilk-forward variation with similar bright flavors and technique notes, this version inspired by Alexandra’s recipe is helpful: Cranberry & Orange Buttermilk Breakfast Cake | Alexandra’s Kitchen.
Deliciously Moist Cranberry Orange Breakfast Cake
- Total Time: 60 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
A tender, moist breakfast cake infused with orange zest and fresh cranberries, finished with a glossy orange glaze.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 cups fresh or thawed cranberries (dusted with 1 tablespoon flour)
- 1 cup powdered sugar for glaze
- 2-3 tablespoons fresh orange juice for glaze
Instructions
- Cream the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in orange zest and juice.
- In a separate bowl, mix flour, baking powder, and baking soda.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Gently fold in the cranberries.
- Pour batter into a greased 9-inch springform or 8×8 pan.
- Bake at 350°F (177°C) for 35-45 minutes, checking for doneness with a toothpick.
- Cool the cake for 10-15 minutes, then glaze with a mixture of powdered sugar and fresh orange juice.
Notes
Eggs and buttermilk should be at room temperature for best results. Dusting cranberries with flour prevents them from sinking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American