Name: Moist Cranberry & Orange Cake for Cozy Mornings
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Ingredients: 0.5 cup Unsalted Butter (at room temperature); 1 tablespoon Orange Zest (from one orange); 1 cup Sugar (divided; brown sugar can be substituted); 1 Egg (room temperature); 1 teaspoon Vanilla Extract; 2 cups All-Purpose Flour (gluten-free blend as substitute); 2 teaspoons Baking Powder; 1 teaspoon Kosher Salt (or adjust for table salt); 2 cups Fresh Cranberries (or dried, reduce sugar if using dried); 0.5 cup Buttermilk (diluted Greek yogurt as a substitute)

As the aroma of freshly baked goods wafts through my kitchen, I’m instantly transported to those cozy mornings filled with joy and laughter. Today, I’m sharing my beloved Cranberry & Orange Buttermilk Breakfast Cake, a delightful way to brighten your day. This moist and tender cake combines the tartness of fresh cranberries with the uplifting zest of oranges, making it an absolute crowd-pleaser for brunch gatherings or quiet mornings at home. Not only is it quick to prepare, but the buttermilk adds a comforting richness that leaves you craving a second slice. So, what are you waiting for? Let’s dive into a recipe that promises to enchant your taste buds and warm your heart!

Why is this cake the ultimate breakfast treat?

Moist, Tender Texture: This cake boasts a soft crumb that literally melts in your mouth, thanks to the buttermilk.
Bright, Flavorful Combination: The harmony of tart cranberries and zesty oranges lifts your spirits with every bite.
Quick and Easy to Make: You can whip it up in no time, making it perfect for busy mornings or spontaneous brunch guests.
Versatile Serving Options: Enjoy it warm with a sprinkle of powdered sugar or topped with a dollop of whipped cream for an extra indulgent treat.
Perfect for Any Occasion: Whether it’s a family gathering, a holiday brunch, or a quiet morning at home, this cake fits right in and impresses everyone.
The delightful aroma while baking will have you dreaming of comfort—perfect for pairing with your morning coffee!

Cranberry & Orange Cake Ingredients

For the Batter

Unsalted Butter (0.5 cup) – Provides moisture and richness; make sure it’s at room temperature for easy creaming.
Orange Zest (from one orange) – Adds bright citrus flavor and aroma, perfectly complementing the tart cranberries.
Sugar (1 cup + 1 tbsp divided) – Sweetens the cake and contributes to a delightful crispy top; brown sugar can be a lovely substitute for deeper flavor.
Egg (1) – Binds everything together and gives the cake structure; use a room temperature egg for better mixing.
Vanilla Extract (1 tsp) – Enhances the overall flavor profile and adds a hint of warmth.
All-Purpose Flour (2 cups) – The main structural component; a gluten-free blend works well as a substitute.
Baking Powder (2 tsp) – Essential for leavening, helping the cake rise to perfection.
Kosher Salt (1 tsp) – Balances sweetness and elevates flavors; you can use regular table salt but adjust the amount.

For the Fruity Goodness

Fresh Cranberries (2 cups) – Adds a burst of tartness and moisture; you can swap with dried cranberries, just reduce the sugar.

For the Creamy Element

Buttermilk (0.5 cup) – Contributes tenderness and a slight tang, while Greek yogurt diluted with water can serve as a useful substitute.

This Cranberry & Orange Cake is sure to be a showstopper, transforming your breakfast into a cozy celebration!

Step‑by‑Step Instructions for Moist Cranberry & Orange Buttermilk Breakfast Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a 9-inch square baking pan and grease it thoroughly with butter or cooking spray to ensure easy removal later. This preparation is crucial to get that perfectly moist Cranberry & Orange Cake that won’t stick!

Step 2: Cream the Base Ingredients
In a large mixing bowl, combine the softened unsalted butter, fresh orange zest, and 1 cup of sugar. Using an electric mixer, cream these together on medium speed until the mixture is light and fluffy—about 3 to 5 minutes. The butter will lighten in color and volume, creating a delightful foundation for your cake.

Step 3: Incorporate the Egg and Vanilla
Add in the room temperature egg and 1 teaspoon of vanilla extract to the creamed mixture. Beat them together on medium speed until everything is well incorporated and smooth—around 1 minute should do. This step enhances the flavor and binds your ingredients together for a luscious texture in the Cranberry & Orange Cake.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt. This mixture adds the necessary structure and rise to your cake. Whisk until there are no lumps and the ingredients are evenly distributed, which ensures a uniform cake crumb once baked.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients in three parts, alternating with 0.5 cup of buttermilk. Start and finish with the flour mixture, mixing gently at low speed after each addition until just combined. Be careful not to overmix; you want that tender crumb that makes this Cranberry & Orange Cake special!

Step 6: Fold in the Cranberries
Using a spatula, gently fold in the 2 cups of fresh cranberries into the batter. Take care to mix just until the cranberries are evenly distributed throughout the batter, as overmixing can break them and affect the cake’s texture. These vibrant berries will provide delightful tart bursts in every slice.

Step 7: Pour and Prepare for Baking
Pour the batter into the prepared baking pan, smoothing the top evenly with a spatula. To create a delightful golden topping, sprinkle the remaining tablespoon of sugar evenly over the surface of the batter. This simple step will add a wonderful crunch that contrasts beautifully with the moist cake.

Step 8: Bake to Perfection
Place the pan in your preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Keep an eye on the cake towards the end; it should be lightly golden on top, filling your kitchen with a warm, inviting aroma.

Step 9: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for at least 15 minutes. This cooling time will help set the cake before slicing. Afterward, gently lift the cake from the pan and place it on a wire rack to cool completely. Finally, slice and serve this delightful Cranberry & Orange Cake to your loved ones!

Expert Tips for Cranberry & Orange Cake

Room Temperature Ingredients: Ensure your butter, egg, and buttermilk are at room temperature for better blending and a smooth batter.
Gentle Mixing: Avoid overmixing the batter; this helps maintain the cake’s moist texture and tender crumb.
Cranberry Care: Gently fold in cranberries to avoid breaking them, which can affect the cake’s freshness and flavor.
Perfect Baking Time: Keep an eye on the cake during the last few minutes of baking; it should be golden, and a toothpick should come out clean.
Cooling Tip: Allow the cake to cool in the pan for 15 minutes before lifting it out. This prevents it from breaking and allows for easier slicing.
Storage Advice: For best flavor and texture, store leftover Cranberry & Orange Cake wrapped tightly in the refrigerator.

Make Ahead Options

These Cranberry & Orange Buttermilk Breakfast Cakes are perfect for busy home cooks who want to save time in the morning! You can prepare the batter up to 24 hours in advance—simply mix all your wet and dry ingredients and store them separately in the refrigerator until you’re ready to bake. Alternatively, you can also bake the cake ahead of time and keep it in the fridge for up to 3 days. Just make sure to wrap it tightly in plastic wrap to maintain its moisture. When ready to serve, reheat individual slices in the microwave for a few seconds to bring back that cozy, just-baked flavor. Enjoy your mornings with this delightful breakfast treat!

How to Store and Freeze Cranberry & Orange Cake

Fridge: Wrap the cake tightly in plastic wrap or store it in an airtight container to keep it fresh for up to 4 days. This prevents the cake from drying out and helps retain its moist texture.

Freezer: For longer storage, slice the cake and individually wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe container or bag, where they can be stored for up to 3 months.

Thawing: To enjoy your frozen Cranberry & Orange Cake, simply let the slices thaw at room temperature for about 1 hour before serving. You can also reheat individual slices in the microwave briefly for a cozy treat.

Reheating: If you prefer warm cake, gently heat the slices in the microwave for 10-15 seconds, ensuring they remain moist and delicious for your enjoyment.

Cranberry & Orange Cake Variations

Customize your cake experience with these fun and flavorful twists that let your creativity shine!

Berry Burst: Swap cranberries for fresh blueberries for a sweet twist. Blueberries provide a gentler sweetness and are equally bursting with flavor.
Nutty Delight: Add chopped walnuts or pecans for a delightful crunch. A handful of nuts enhances both the texture and depth of your cake, creating a satisfying bite.
Spice It Up: Incorporate warm spices like cinnamon or nutmeg. Just a pinch can elevate your cake, inviting cozy, autumn-inspired aromas to dance through your kitchen.
Zesty Twist: Use lemon or lime zest instead of orange for a refreshing change. The citrus zing will lift the flavors, perfect for those who enjoy a bit of brightness in their treats.
Dried Cranberries: Replace fresh cranberries with dried ones, just remember to reduce the sugar slightly! They add a chewy texture and a sweet surprise amidst the cake’s soft crumb.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend. With the right mix, your cake can be just as moist and tender!
Chocolate Drizzle: Top your cake with a simple chocolate glaze. The richness of chocolate pairs beautifully with the tartness, creating a decadent dessert that’s hard to resist.
Coconut Flakes: Stir in unsweetened coconut flakes for a tropical flair. The subtle chew and flavor add unexpected joy, transporting your taste buds to a sunny paradise.

Explore these variations and make this Cranberry & Orange Cake uniquely yours. If you’re looking for something a bit different, check out my recipe for Cranberry Apple Twice Baked Sweet Potatoes or indulge in a slice of Toffee Pudding Cake.

What to Serve with Cranberry & Orange Buttermilk Breakfast Cake

As you savor each delightful bite of this cake, consider these perfect pairings to elevate your breakfast experience.

Greek Yogurt: A dollop of creamy Greek yogurt adds a tangy counterpart to the sweetness of the cake. It also contributes protein for a well-rounded breakfast.
Fresh Fruit Salad: Brighten your plate with a colorful mix of seasonal fruits. The natural sweetness of the fruit complements the tart cranberries beautifully.
Sparkling Citrus Mocktail: A refreshing drink like sparkling water mixed with fresh orange juice will enhance the citrus flavors of your cake while keeping it light and invigorating.
Creamy Coffee: The rich, bold notes of a creamy cup of coffee provide a perfect contrast to the cake’s bright and fruity profile—ideal for those cozy mornings.
Maple Syrup Drizzle: A light drizzle of pure maple syrup can add a warm sweetness that pairs wonderfully with the zesty flavors, creating an indulgent twist.
Chilled Milk: A classic choice! Serve a cold glass of milk alongside for a nostalgic touch that balances out the cake’s sweetness.
Spiced Chai Latte: The warm spices in a chai latte echo the cozy vibes of this cake. Plus, the creaminess of the milk makes every bite feel even more luxurious.

These pairing suggestions will transform your breakfast or brunch into an unforgettable feast that celebrates the delightful flavors of the Cranberry & Orange Buttermilk Breakfast Cake!

Cranberry & Orange Buttermilk Breakfast Cake Recipe FAQs

What are the best cranberries to use for this cake?
Absolutely! Fresh cranberries are ideal for this recipe as they add a wonderful tartness. Look for bright, firm berries without dark spots or blemishes. If you can’t find fresh cranberries, feel free to use dried cranberries, but remember to reduce the sugar in the recipe since dried cranberries are sweeter.

How should I store leftover Cranberry & Orange Cake?
I recommend wrapping the leftover cake tightly in plastic wrap or storing it in an airtight container. This keeps the cake fresh for up to 4 days in the refrigerator. Just make sure to let it cool completely before wrapping it to maintain its moisture!

Can I freeze a whole cake or individual slices?
Certainly! To freeze, slice the cake and wrap each piece individually in plastic wrap. Place the wrapped slices in a freezer-safe container or a zip-top bag, where they can be stored for up to 3 months. When you’re ready to enjoy, just thaw the slices at room temperature for about 1 hour or reheat them in the microwave for a cozy, warm treat.

What should I do if my cake doesn’t rise properly?
If your cake doesn’t rise, it could be due to expired baking powder or overmixing the batter. Always check the expiration date on your baking powder before use. When mixing, be careful not to overmix as it can create a dense texture instead of the light, tender crumb you want. Stir just until the ingredients are combined, and your cake will rise beautifully!

Is this recipe suitable for people with gluten allergies?
Yes! You can easily make this Cranberry & Orange Cake gluten-free by using a gluten-free all-purpose flour blend. Just ensure the product is certified gluten-free, and follow the same measurement of 2 cups as you would with regular flour. Enjoy your baking without worry!