Cranberry Orange Breakfast Cake – Bright, Moist & Perfect for Mornings

If you love fresh, citrusy baked goods with a pop of tart berry flavor, this Cranberry Orange Breakfast Cake will quickly become a morning favorite. It’s soft, moist, and infused with vibrant orange zest, with bursts of juicy cranberries in every bite. I first made this cake during the holidays when I had leftover cranberries in the fridge, and it amazed me how beautifully the orange flavor lifted the entire cake. It’s not overly sweet, making it perfect for breakfast, brunch, or a cozy afternoon snack with tea. The tender crumb, bright citrus aroma, and festive cranberry sparkle make this a recipe you’ll want to bake year-round.

Why You’ll Love This Recipe

This Cranberry Orange Breakfast Cake is moist, fluffy, and naturally flavorful thanks to the combination of fresh cranberries and fragrant orange zest. It’s easy to make, requires no complicated steps, and works beautifully as a make-ahead breakfast or holiday brunch centerpiece. The tart berries balance the sweetness, creating a cake that’s refreshing instead of heavy. Whether you serve it warm, room temperature, or lightly glazed, it’s a comforting slice of morning sunshine.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh cranberries – Provide bright tartness and juicy pops of flavor.

Orange zest and juice – Infuse the cake with citrusy aroma and moisture.

All-purpose flour – Creates a tender, sturdy crumb.

Sugar – Sweetens the cake and balances the cranberries.

Butter – Adds richness and helps achieve a soft, moist texture.

Eggs – Bind the batter and contribute to lift.

Sour cream or Greek yogurt – Makes the cake extra moist.

Baking powder – Helps the cake rise.

Salt – Enhances flavor and balances sweetness.

Vanilla extract – Adds warm flavor beneath the citrus notes.

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment.

Cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, orange zest, and orange juice.

In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with sour cream or Greek yogurt, mixing gently until just combined.

Fold in the cranberries, reserving a few to sprinkle on top. Transfer the batter to the prepared pan and smooth the surface. Top with extra cranberries and a light sprinkle of sugar.

Bake for 35–42 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before slicing.

Serve warm or at room temperature. Optionally drizzle with a simple orange glaze.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 9–12 squares depending on slice size.
Prep time: 10 minutes
Bake time: 35–42 minutes
Total time: 45–55 minutes

Storage/reheating

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Warm slices for 10–15 seconds in the microwave if desired. Freeze up to 2 months; thaw at room temperature before serving.

Variations and Customizations

Orange Glaze – Combine powdered sugar with orange juice for a sweet finish.

Almond Twist – Add almond extract or sprinkle sliced almonds on top.

Lemon-Cranberry Cake – Swap orange zest for lemon zest.

White Chocolate Cranberry Cake – Fold in white chocolate chips.

Nutty Version – Add chopped pecans or walnuts to the batter.

Cranberry Swirl Cake – Swirl in cranberry sauce for extra richness.

Gluten-Free Option – Use a cup-for-cup gluten-free flour blend.

Cinnamon Sugar Topping – Add a light cinnamon sugar sprinkle before baking.

Greek Yogurt Boost – Use all yogurt for extra tang.

Berry Blend Cake – Replace some cranberries with raspberries or blueberries.

FAQs

Can I use frozen cranberries?

Yes—use frozen cranberries straight from the freezer.

Can I use dried cranberries?

They work, but reduce sugar slightly and soak them first for moisture.

Can I double the recipe?

Yes—bake in a 9×13-inch pan and adjust baking time.

Can I use oil instead of butter?

Butter offers better flavor, but oil keeps the cake moist if substituted.

Why did my cranberries sink?

Toss them lightly in flour before adding to the batter.

Can I make it the night before?

Absolutely—this cake stays moist and tender overnight.

Can I skip the glaze?

Yes—the cake is delicious on its own.

Can I make this dairy-free?

Use dairy-free butter and yogurt substitutes.

What if I don’t have fresh oranges?

Use bottled juice but don’t skip the zest—it provides most of the flavor.

Can I bake it in a loaf pan?

Yes—adjust baking time and test for doneness.

Conclusion

This Cranberry Orange Breakfast Cake is bright, moist, and wonderfully fragrant—a perfect balance of tart cranberries and sweet citrus. Easy enough for everyday baking yet special enough for holidays, it brings warmth and freshness to any morning table. Serve it with coffee, tea, or as part of a brunch spread, and it’s sure to become a seasonal staple.

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