A cozy morning calls for something warm and a little sweet, doesn’t it? This Cranberry & Orange Buttermilk Breakfast Cake is everything you crave during the holidays: tender, tangy, citrus-kissed, and bursting with juicy cranberries. Whether you’re sipping coffee or wrapping presents, it’s the perfect morning companion.
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Why You’ll Love This Cozy Cranberry Cake
There’s something about cranberries and orange together that just feels like the holidays. This cake brings all that festive flavor in one simple-to-make recipe. Here’s why you’ll want to bake it on repeat:
- You can make the batter the night before, so it’s oven-ready in the morning.
- Buttermilk makes the crumb irresistibly moist and fluffy.
- Fresh orange zest adds a bright, cozy citrus kick.
- The cranberries burst as they bake, adding a gorgeous pop of color and flavor.
- It’s not too sweet just right for breakfast (or sneaking a second slice after lunch).
Plus, it’s an excellent way to use up any leftover cranberries hanging out in your fridge!
Ingredients of Cranberry & Orange Buttermilk
This cake is made with everyday staples, plus a few fruity stars to make it shine.
Fresh & Fruity Add-Ins
- 1 cup cranberries, fresh or frozen (don’t thaw if frozen)
- 1 tablespoon orange zest, freshly grated from one large orange
Pantry Staples
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup buttermilk
How to Make Cranberry Buttermilk Cake (Step-by-Step)
You won’t believe how simple this is. Toss everything together and bake it until your kitchen smells like a holiday candle.
Step 1: Cream Butter, Zest & Sugar
In a large bowl, beat the butter, sugar, and orange zest until light and fluffy. This step builds the base for that tender crumb.
Step 2: Add Egg & Vanilla
Crack in the egg, pour in the vanilla, and beat again until smooth and creamy.
Step 3: Mix Dry Ingredients & Toss Cranberries
In a separate bowl, whisk together 1¾ cups of flour, baking powder, and salt. Toss the cranberries in the remaining ¼ cup flour this helps them stay suspended in the batter instead of sinking.
Step 4: Combine Everything Gently
Add the dry mix to the butter mixture in three parts, alternating with buttermilk. Stir until just combined don’t overmix! Fold in the floured cranberries last.
Step 5: Bake Until Golden
Pour the batter into a greased 8×8-inch baking pan. Bake at 350°F (175°C) for about 35 to 40 minutes, or until a toothpick comes out clean and the top is golden with crispy edges. Let cool slightly… or dive in warm.
Tips & Variations for Best Results
- Prep ahead: You can mix the batter the night before, just keep it in the bowl covered in the fridge. Don’t leave it in the baking dish overnight or it may turn out gummy.
- No fresh cranberries? Frozen ones work great too. Use straight from the freezer.
- Switch it up: Try lemon or lime zest instead of orange, or stir in chopped walnuts or white chocolate chips.
- Sweetness note: If you prefer a sweeter bite, sprinkle a tablespoon of coarse sugar over the top before baking.
Serving Ideas & Storage Tips
This cake is dreamy warm from the oven, especially with a dusting of powdered sugar and a mug of something steamy.
- Serve with whipped cream, yogurt, or a drizzle of maple syrup.
- Store in an airtight container at room temp for 2 days or refrigerate up to 4 days.
- You can also freeze slices for a grab-and-go morning treat.
FAQs about Cranberry & Orange Buttermilk Breakfast Cake
Can I use frozen cranberries?
Absolutely! No need to thaw just toss them in flour and fold them in straight from the freezer.
Can I bake this in a loaf pan?
Yes, but extend the baking time by 10 15 minutes and keep an eye on the center. It may brown faster on the edges.
Can I prep the batter the night before?
Yes! Just keep it in a bowl in the fridge (not in the baking pan), then scoop into your greased dish in the morning and bake as usual.
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Cranberry & Orange Buttermilk Breakfast Cake
Ingredients
- ½ cup unsalted butter room temperature
- Zest of 1 orange
- 1 cup plus 1 tablespoon granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh or frozen cranberries
- ½ cup buttermilk
- Optional: chopped pecans walnuts, or white chocolate chips; orange glaze drizzle
Instructions
- Preheat oven to 350°F. Grease or line a 9-inch square baking pan with parchment.
- Cream together butter, orange zest, and 1 cup sugar until light and fluffy.
- Beat in egg and vanilla until smooth.
- In a bowl, whisk flour, baking powder, and salt.
- Toss cranberries with 2 tablespoons of flour mixture to coat.
- Add dry ingredients to butter mixture, alternating with buttermilk, until just combined.
- Fold in cranberries gently.
- Spread batter evenly in the pan; sprinkle remaining 1 tablespoon sugar over top.
- Bake 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for at least 15 minutes before slicing and serving.