Go Back
If you’re looking for a delightful way to start your morning, the Cranberry Bliss & Zesty Orange Buttermilk Breakfast Cake is the perfect treat to brighten your day. This cake combines the tartness of fresh cranberries with the sweet, aromatic notes of zesty orange, creating a breakfast experience that is both refreshing and satisfying. The cake's moist texture, enhanced by the use of buttermilk, makes it an irresistible choice for breakfast or brunch gatherings.

Cranberry & Orange Buttermilk Breakfast Cake |

Start your day on a bright note with the delicious Cranberry Bliss & Zesty Orange Buttermilk Breakfast Cake. This recipe combines the tartness of fresh cranberries with the sweet aroma of zesty orange, making it a refreshing and satisfying choice for breakfast or brunch. With a moist texture from buttermilk, this cake is perfect for any occasion, whether it’s a casual weekday treat or a festive gathering. Discover easy preparation steps and ingredient tips to create this delightful dish in your own kitchen.
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

2 large eggs

Zest of 1 large orange

1 tablespoon orange juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh or frozen cranberries

For the Glaze:

1 cup powdered sugar

2 tablespoons orange juice

1 teaspoon orange zest

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.

    Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

      Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Incorporate the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then mix in the buttermilk, orange zest, orange juice, and vanilla extract until fully combined.

          Combine Dry and Wet Ingredients: Gradually add the dry ingredient mix to the wet mixture, beating just until incorporated. Be careful not to overmix. Gently fold in the cranberries with a spatula.

            Pour into Pan: Pour the batter into the prepared baking pan, spreading it evenly.

              Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

                  Prepare the Glaze: While the cake is cooling, mix the powdered sugar, orange juice, and zest in a small bowl until smooth. Adjust the consistency by adding more sugar or juice as needed.

                    Glaze the Cake: Drizzle the glaze over the cooled cake, allowing it to soak in for added moisture and flavor.

                      Serve and Enjoy: Cut into squares, serve on a plate, and enjoy your delightful Cranberry & Orange Buttermilk Breakfast Cake with a cup of coffee or tea!

                        Prep Time, Total Time, Servings:

                          20 minutes | 1 hour | 12 servings