Cranberry Orange Breakfast Cake: How to Make This Perfect Morning Treat
This Cranberry Orange Breakfast Cake is moist, citrusy, and bursting with fresh cranberries. Perfect for morning gatherings or a cozy weekend treat, it combines the zing of orange with sweet tangy cranberries.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 2 large eggs
- 1 tbsp orange zest
- 1 cup fresh or frozen cranberries
- 1 tsp vanilla extract
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- 2. In a bowl, combine flour, baking powder, baking soda, and salt.
- 3. In another bowl, beat butter and sugar until fluffy.
- 4. Add eggs, one at a time, beating well after each.
- 5. Mix in orange zest and vanilla.
- 6. Alternate adding flour mixture and buttermilk, starting and ending with flour.
- 7. Fold in cranberries gently.
- 8. Pour batter into pan and bake for 50-60 minutes.
- 9. Cool before slicing.
Notes
- Use frozen cranberries in winter but do not thaw.
- Add a simple powdered sugar glaze for extra sweetness.
- Store leftovers tightly wrapped at room temperature.
- Great with morning coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cranberry orange cake, breakfast cake, citrus breakfast bake, easy morning cake