There’s nothing quite like waking up on a crisp holiday morning and being greeted by the comforting aroma of a freshly baked treat. And if you’re searching for that perfect festive dish that’s both elegant and effortlessly delicious, look no further than this Cranberry Orange Breakfast Cake. This isn’t just a cake; it’s a moist, tender, citrus-infused delight studded with tart cranberries, making it the quintessential centerpiece for your holiday breakfast or brunch.
From its vibrant flavors to its inviting aroma, this Cranberry Orange Breakfast Cake is designed to make your holiday mornings shine, offering a delightful balance of sweet and tangy in every bite.
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Key Ingredients for Cranberry Orange Breakfast Cake:
To create this delightful holiday morning treat, gather the following ingredients:
For the Cake:
- 2 cups All-Purpose Flour: Lightly spooned and leveled for an accurate measurement, ensuring a tender crumb.
- 1 ½ teaspoons Baking Powder: The leavening agent that gives our cake its beautiful rise.
- ½ teaspoon Baking Soda: Works with the buttermilk to create a soft, airy texture.
- ½ teaspoon Salt: Enhances all the other flavors and balances the sweetness.
- ½ cup (1 stick) Unsalted Butter, softened: Room temperature butter creams beautifully, incorporating air for a lighter cake.
- 1 cup Granulated Sugar: Provides sweetness and contributes to a moist texture.
- 2 large Eggs, at room temperature: Room temperature eggs emulsify better with the butter and sugar, creating a smoother batter.
- 1 cup Buttermilk, at room temperature: Adds tanginess, moisture, and activates the baking soda for a tender crumb.
- 1 tablespoon Orange Zest: Finely grated zest from about 1 large orange, providing intense citrus aroma and flavor.
- 2 cups Fresh Cranberries: Rinsed and pat dry. You can also use frozen cranberries (do not thaw).
For the Orange Glaze:
- 1 cup Powdered Sugar (Confectioners’ Sugar): Sifted for a smooth, lump-free glaze.
- 2-3 tablespoons Fresh Orange Juice: Squeezed from the same orange used for zest, a little at a time until desired consistency is reached.
How to Make Cranberry Orange Breakfast Cake:
This Cranberry Orange Breakfast Cake is a simple yet stunning dish designed for effortless holiday mornings. Its moist, tender crumb infused with bright orange and tart cranberries offers a delectable balance of flavors. The preparation is straightforward, taking approximately 20-25 minutes of active time, followed by 40-45 minutes of baking, making it a perfect make-ahead option or a quick morning bake.
Step-by-Step Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 inch square baking pan. If using a springform pan, ensure it’s well-sealed or wrap the bottom with foil to prevent leaks.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Zest: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the orange zest until just combined.
- Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix. A few streaks of flour are okay.
- Fold in Cranberries: Gently fold in the fresh cranberries using a rubber spatula until evenly distributed throughout the batter. To prevent cranberries from sinking to the bottom, you can lightly toss them in 1 tablespoon of the reserved flour mixture before adding them to the batter.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: While the cake cools, prepare the orange glaze. In a small bowl, whisk together the sifted powdered sugar and 2-3 tablespoons of fresh orange juice. Start with 2 tablespoons and add more a little at a time until you achieve a smooth, pourable consistency.
- Glaze and Serve: Once the cake is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.
Why You’ll Love This Cranberry Orange Breakfast Cake:
You’ll adore this Cranberry Orange Breakfast Cake because it perfectly encapsulates the spirit of holiday mornings. The main highlight is its incredible balance: it’s perfectly moist with a tender crumb, bursting with the vibrant zest of fresh orange, beautifully complemented by the tart pop of cranberries. Not only does making it at home save you money compared to bakery alternatives, but it also allows you to control the quality of ingredients, ensuring a wholesome start to your day. The bright orange glaze adds a final flourish of flavor and a touch of elegance that makes this breakfast cake feel truly special.
If you enjoy the simplicity and comforting flavors of this cake, you might also like our Lemon Blueberry Scones for another delightful breakfast treat. We encourage you to try this recipe at home and transform your holiday mornings!
What to Serve Cranberry Orange Breakfast Cake With:
This Cranberry Orange Breakfast Cake is a star on its own, but it also pairs beautifully with a variety of complementary dishes and drinks to complete your holiday breakfast spread:
- Hot Beverages: A steaming mug of freshly brewed coffee, a comforting cup of black tea, or a creamy latte are perfect companions.
- Fresh Fruit Salad: A light and refreshing fruit salad featuring seasonal berries, melon, and grapes offers a lovely contrast to the cake’s richness.
- Yogurt Parfait: Layers of Greek yogurt, granola, and berries provide a healthy and textural counterpoint.
- Savory Sides: For a more substantial brunch, consider serving it alongside scrambled eggs, crispy bacon, or savory breakfast sausage.
- Mimosa or Bellini: For an extra festive touch, a sparkling mimosa (orange juice and champagne) or a peach bellini would be absolutely delightful.
Top Tips for Perfecting Cranberry Orange Breakfast Cake:
Achieving the perfect Cranberry Orange Breakfast Cake is easy with these helpful tips:
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify properly, creating a smoother batter and a more uniform, tender crumb.
- Don’t Overmix the Batter: Once you start adding the flour, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dry cake. A few small lumps are perfectly fine.
- Toss Cranberries in Flour: To prevent the cranberries from sinking to the bottom of the cake during baking, lightly toss them with a tablespoon of the dry flour mixture before folding them into the batter. This slight coating helps them suspend evenly.
- Zest Smart: When zesting the orange, only remove the bright orange part of the peel, avoiding the bitter white pith underneath. This ensures pure citrus flavor without any bitterness.
- Adjust Glaze Consistency: The amount of orange juice for the glaze can vary slightly depending on the powdered sugar and desired thickness. Add it a tablespoon at a time, whisking well, until you reach a smooth, pourable consistency that’s neither too thin nor too thick.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and run off. Wait until the cake is completely cool to achieve a beautiful, opaque glaze that sets properly.
- For Extra Citrus Punch: If you’re a big fan of orange flavor, you can add ½ teaspoon of orange extract to the cake batter along with the vanilla (if using, though not specified in this recipe, it’s a common addition).
- Use Fresh Cranberries for Best Results: While frozen cranberries work (don’t thaw them first), fresh cranberries offer the best texture and tart burst of flavor.
Storing and Reheating Tips:
To keep your Cranberry Orange Breakfast Cake tasting its best:
- Room Temperature Storage: Store the cooled and glazed cake in an airtight container at room temperature for up to 2-3 days. This helps maintain its moisture and prevents it from drying out. If your home is very warm, consider refrigeration.
- Refrigeration: For longer storage, you can refrigerate the cake in an airtight container for up to 5 days. Note that refrigeration can slightly alter the texture, making it a bit denser.
- Freezing for Longer Storage: This cake freezes beautifully! Once completely cooled and preferably before glazing (you can glaze it after thawing), wrap individual slices or the whole cake tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months.
- Reheating (from refrigerator): If refrigerated, you can gently warm individual slices in the microwave for 15-30 seconds, or in a preheated oven at 250°F (120°C) for 5-10 minutes, until just warmed through.
- Reheating (from freezer): Thaw frozen slices or the whole cake overnight in the refrigerator. Once thawed, you can warm it gently following the instructions for refrigerated cake. If glazing after thawing, make the fresh glaze just before serving.
Final Thoughts:
This Cranberry Orange Breakfast Cake isn’t just a recipe; it’s an invitation to create cherished holiday memories. The bright citrus notes mingling with the tart cranberries in a moist, tender cake create a flavor profile that is both festive and incredibly comforting. It’s the kind of dish that makes early mornings feel special, filling your home with an irresistible aroma that promises a delicious start to any holiday gathering. Whether you’re baking for a quiet family breakfast or a bustling brunch, this cake is sure to impress with its elegance and delightful taste.
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Cranberry Orange Breakfast Cake FAQs:
Q: Can I use frozen cranberries instead of fresh?
A: Yes, absolutely! You can use frozen cranberries directly from the freezer. Do not thaw them before adding to the batter, as this can cause them to bleed color into the cake.
Q: Can I make this cake ahead of time?
A: Yes, this cake is excellent for making ahead! You can bake it the day before, let it cool completely, and then glaze it just before serving for the freshest look. Store it at room temperature in an airtight container.
Q: What if I don’t have buttermilk?
A: You can easily make a buttermilk substitute at home. For 1 cup of buttermilk, pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy) up to the 1-cup line. Stir and let it sit for 5-10 minutes until it slightly curdles.
Q: Can I add nuts to this cake?
A: Yes, toasted chopped nuts like walnuts or pecans would be a delicious addition. Fold in about ½ cup of chopped nuts along with the cranberries.
Q: How do I prevent the cranberries from sinking to the bottom?
A: To prevent fresh or frozen cranberries from sinking, lightly toss them with about 1 tablespoon of the dry flour mixture before folding them into the batter. This creates a slight coating that helps them suspend evenly in the cake.
Q: Can I use a different size pan?
A: You can use a 9×13 inch rectangular pan, but the baking time will likely be shorter (around 30-40 minutes). Always check for doneness with a toothpick. A bundt pan would also work, but ensure it’s well-greased and floured, and adjust baking time as needed.
Q: Is this cake suitable for gifting?
A: Absolutely! This Cranberry Orange Breakfast Cake makes a wonderful homemade holiday gift. Package it beautifully in a festive box or on a decorative plate.