Can I use frozen cranberries in Cranberry Orange Breakfast Cake?

Yes, but thaw, drain, and pat dry first to avoid excess moisture. Toss with flour as directed. For more ideas, check out our guide on Cheesecake with Pumpkin Swirl. They work great and save a trip to the store.

How long does Cranberry Orange Breakfast Cake last?

Room temp: 2 days. Fridge: 5 days. Freezer: 3 months. Always store airtight to keep it moist.

Is Cranberry Orange Breakfast Cake gluten-free?

Not as written, but swap for gluten-free flour. Add xanthan gum if your blend lacks it for best rise.

Why is my Cranberry Orange Breakfast Cake dense?

Likely overmixing or cold ingredients. Measure flour by spooning, not scooping, for lighter texture next time.

Can I make Cranberry Orange Breakfast Cake ahead? Absolutely—bake, cool, and freeze unbaked batter even. Prep batter night before and bake fresh morning-of. What's the best pan for Cranberry Orange Breakfast Cake?

9-inch square for even baking. Round works too, just adjust time by 5 minutes. Nonstick or greased glass both shine.

Does Cranberry Orange Breakfast Cake need icing?

Not really—it's plenty sweet. But a simple orange glaze adds flair if desired.

Best Cranberry Orange Breakfast Cake : 7secrets

Name: Best Cranberry Orange Breakfast Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup unsalted butter, room temperature; Zest of 1 large orange (about 1 tbsp); 1 cup + 1 tbsp granulated sugar, divided; 1 large egg, room temperature; 1 tsp vanilla extract; 2 cups all-purpose flour, divided; 2 tsp baking powder; 1 tsp kosher salt; 2 cups fresh cranberries, rinsed and patted dry; ½ cup buttermilk, room temperature

Best Cranberry Orange Breakfast Cake

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Cranberry Orange Breakfast Cake is a tender, buttery cake bursting with tart cranberries and bright orange zest, finished with a sparkly sugar top—perfect for brunch, holidays, or a cozy grab-and-go morning treat.

Author: Julia Monroe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 (9-inch square cake) | 9-12 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

½ cup unsalted butter, room temperature

Zest of 1 large orange (about 1 tbsp)

1 cup + 1 tbsp granulated sugar, divided

1 large egg, room temperature

1 tsp vanilla extract

2 cups all-purpose flour, divided

2 tsp baking powder

1 tsp kosher salt

2 cups fresh cranberries, rinsed and patted dry

½ cup buttermilk, room temperature

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Instructions

1. Preheat oven to 350°F. Grease a 9-inch square baking pan.

2. Cream butter, orange zest, and 1 cup sugar until light and fluffy, about 2–3 minutes.

3. Add egg and vanilla and beat until smooth.

4. Toss cranberries with 2 tablespoons of the flour.

5. Whisk remaining flour, baking powder, and salt in a separate bowl.

6. Add dry ingredients to the wet mixture alternately with buttermilk, stirring gently until just combined.

7. Fold in the flour-coated cranberries.

8. Spread batter evenly in the prepared pan and sprinkle with remaining 1 tablespoon sugar.

9. Bake 35–45 minutes, until a toothpick comes out clean or with a few moist crumbs (may take up to 50 minutes).

10. Cool in pan for 15 minutes, then slice and serve.

Notes

Room-temperature butter, egg, and buttermilk help the batter mix smoothly. If using frozen cranberries, don’t thaw—toss with flour and fold in quickly. This cake is great warm, but also holds up well for breakfast all week.

Find it online: https://www.musttryrecipe.com/cranberry-orange-breakfast-cake/