Cranberry Orange Breakfast Cake Recipe | Easy Holiday Brunch Dessert Idea
"This cranberry orange breakfast cake is soft, moist, and full of festive flavor. With tart cranberries and bright orange zest, it’s the perfect recipe for holiday brunches, family gatherings, or cozy mornings."
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Zester and juicer
- 9-inch square or round baking pan
- Cooling rack
Ingredients
- 1½ cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (or coconut oil), softened
- ¾ cup sugar (or honey/maple syrup)
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 cup fresh or frozen cranberries (tossed in 1 tbsp flour)
- Optional glaze: ½ cup powdered sugar + 2 tbsp orange juice
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour a 9-inch pan.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter & Sugar: In another bowl, beat butter and sugar until fluffy. Add eggs, vanilla, zest, and juice.
- Combine: Gradually fold dry ingredients into wet mixture until just combined.
- Add Cranberries: Toss cranberries in flour to prevent sinking, then fold gently into batter.
- Bake: Pour batter into pan. Bake 35–40 minutes, or until a toothpick inserted comes out with slight crumbs.
- Cool & Glaze: Cool on rack. Drizzle glaze or dust with powdered sugar if desired.
- Serve: Slice into wedges or squares and enjoy warm or at room temperature.
Notes
- Don’t overmix: Keeps crumb tender.
- Toss cranberries in flour: Prevents sinking.
- Variations: Add white chocolate drizzle, bake as muffins, or make a loaf version.
- Storage: Keep in airtight container for 3–4 days or freeze slices for up to 2 months.
- Pro Tip: Test with a toothpick — slight crumbs mean perfect doneness.