Fluffy Cranberry Orange Breakfast Cake
A soft and tender breakfast cake bursting with bright citrus notes and tart cranberries, perfect for cozy mornings and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- Zest of 1 large orange
- 1/4 cup (60ml) fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup (100g) fresh or frozen cranberries
- 1/2 cup (120ml) milk (whole or 2%)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Using an electric mixer or hand whisk, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the orange zest, vanilla extract, and fresh orange juice.
- Gradually add the flour mixture to the wet ingredients, alternating with milk, starting and ending with flour. Mix gently until just combined.
- Gently fold in the cranberries with a rubber spatula to keep them whole and evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature butter and eggs for best texture. Fold cranberries gently to keep them whole. If cranberries sink, toss them in a tablespoon of flour before folding. Tent cake with foil after 40 minutes if browning too quickly. Frozen cranberries can be used without thawing. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil. For gluten-free, use a 1-to-1 gluten-free baking blend.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 250
- Fat: 8
- Carbohydrates: 35
- Protein: 4
Keywords: cranberry orange breakfast cake, fluffy breakfast cake, citrus cake, easy breakfast recipe, cozy morning cake, cranberry cake