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Cranberry & Orange Buttermilk Breakfast Cake Recipe

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4 from 12 reviews

A moist and flavorful Cranberry & Orange Buttermilk Breakfast Cake, perfect for a festive morning treat or cozy brunch. This cake combines the tangy brightness of fresh cranberries and orange zest with a tender crumb enhanced by buttermilk, baked to golden perfection.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Cake Batter

  • ½ cup unsalted butter, room temperature
  • Zest from 1 orange
  • 1 cup + 1 tablespoon sugar, divided
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (256 g) all-purpose flour, divided
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 cups fresh cranberries
  • ½ cup buttermilk

Instructions

  1. Preheat and cream butter: Preheat your oven to 350ºF (175ºC). In a large mixing bowl, cream together the unsalted butter, orange zest, and 1 cup of sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
  2. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined and smooth. Meanwhile, toss the fresh cranberries with 2 tablespoons of the flour to prevent them from sinking during baking.
  3. Mix dry ingredients: In a separate bowl, whisk together the remaining flour, baking powder, and kosher salt to ensure even distribution of leavening.
  4. Combine wet and dry ingredients: Gradually add the flour mixture to the creamed mixture in portions, alternating with the buttermilk. Begin and end with the flour mixture. Use a gentle folding technique to keep the batter light.
  5. Fold in cranberries: Carefully fold the floured cranberries into the batter to evenly distribute them without breaking the berries.
  6. Prepare pan and bake: Grease a 9-inch square baking pan with butter or non-stick spray. Spread the batter evenly in the pan. Sprinkle the remaining 1 tablespoon of sugar evenly on top to add a subtle sugary crust.
  7. Bake and check doneness: Bake for 35 minutes, then check for doneness by gently touching the top or inserting a toothpick in the center. If the toothpick comes out with wet batter, continue baking, checking every 5 minutes. Total bake time may be up to 50 minutes.
  8. Cool before serving: Once baked through, remove from oven and let the cake cool in the pan for at least 15 minutes to allow it to set before slicing and serving.

Notes

  • For best results, use fresh cranberries; frozen can be used but may add extra moisture.
  • This cake can be made a day ahead and stored wrapped at room temperature.
  • Make sure all ingredients are at room temperature to ensure even mixing and texture.
  • If desired, dust with powdered sugar before serving for an elegant finish.
  • The baking time may vary depending on your oven, so check for doneness early to avoid over-baking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cranberry-and-orange-buttermilk-breakfast-cake-recipe/