Can I make this recipe ahead of time?

Yes. I often prepare the batter the night before and bake it in the morning. If you mix the dry and wet ingredients separately and combine just before baking, the texture stays bright. I sometimes slice it and reheat small pieces for school lunches.

Can I use frozen cranberries?

Yes. Use them straight from the freezer. They will keep the batter cool and often prevent the berries from bleeding too much. Fold gently so the batter retains its air.

How do I know when the cake is done?

A toothpick in the center should come out clean or with a few moist crumbs. The edges will be golden and pull away slightly from the pan. If the top browns early, tent with foil and continue baking until the center sets.

Can I make this dairy-free?

You can swap butter for a dairy-free spread and use a plant-based milk for the juice portion. The structure will change a bit, but it remains very enjoyable. I recommend testing with one smaller pan first.

Can I double the recipe?

Yes. Use two pans or a larger rectangular pan. Increase the bake time slightly if using a deeper pan and always check for doneness with a toothpick.

Easy Cranberry Orange Breakfast Cake in 7 Steps

Description

A delightful breakfast cake with a bright citrus flavor and tart cranberries, perfect for both weekday routines and special occasions.

Ingredients

1 cup cranberries, fresh or frozen
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup orange juice
Zest of 1 orange
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, orange juice, and orange zest, mixing until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the cranberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.

Notes

Store the cake at room temperature covered with a cake dome or wrapped for up to three days. It can also be frozen for up to three months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American