What makes this the best cranberry orange breakfast cake?

This cake uses fresh orange zest, juicy cranberries, and Greek yogurt or sour cream for a moist, tender texture. It’s easy to make, well-balanced in sweetness, and perfect for holidays or brunch—making it one of the best cranberry orange breakfast cake recipes.

Can I make a healthy cranberry orange breakfast cake?

Yes! For a healthier cranberry orange breakfast cake, use whole wheat flour, coconut sugar, and low-fat Greek yogurt. You can also substitute some of the butter with unsweetened applesauce without sacrificing moisture.

Can I use dried cranberries in this cranberry orange breakfast cake recipe?

Yes, you can use dried cranberries. Soak them in orange juice for 10–15 minutes before adding to the batter. This rehydrates the fruit and enhances the flavor without making the cake dry.

Is this an easy cranberry orange breakfast cake recipe for beginners?

Absolutely. This easy cranberry orange breakfast cake recipe involves simple steps like creaming butter, mixing in eggs and orange juice, and folding in cranberries. It’s beginner-friendly and requires no advanced baking skills.

Can I make this cranberry orange breakfast cake with sour cream instead of yogurt?

Yes, sour cream works just as well as Greek yogurt. It adds richness and helps keep the cranberry orange breakfast cake moist and soft. Use equal amounts when substituting.

Cranberry Orange Breakfast Cake – Healthy Brunch Idea

Name: Cranberry Orange Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup granulated sugar; ½ cup Greek yogurt or sour cream; ½ cup unsalted butter, softened; 2 large eggs; Zest from 1 large orange; ½ cup freshly squeezed orange juice; 1 ½ cups fresh or frozen cranberries, halved if large

Description

This Cranberry Orange Breakfast Cake is a moist, citrus-infused treat made with fresh or frozen cranberries, orange zest, and Greek yogurt or sour cream. It’s quick to make and perfect for breakfast, brunch, or even dessert.

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup Greek yogurt or sour cream
½ cup unsalted butter, softened
2 large eggs
Zest from 1 large orange
½ cup freshly squeezed orange juice
1 ½ cups fresh or frozen cranberries, halved if large

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar for 3–5 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and freshly squeezed orange juice.
Gradually fold the dry ingredients into the wet mixture, alternating with Greek yogurt. Begin and end with the dry mixture. Do not overmix.
Gently fold in the cranberries until evenly distributed.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

Use fresh orange juice and zest for the best flavor.
Do not overmix the batter to keep the cake tender.
You can substitute Greek yogurt with sour cream.
Frozen cranberries can be used without thawing.
Dust with powdered sugar or drizzle with glaze for a sweet finish.

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

Nutrition

Serving Size: 1 slice
Calories: 222
Sugar: 17g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg