Cranberry & Orange Buttermilk Breakfast Cake

Why You’ll Love This Recipe

• Quick Preparation: With just 10 minutes of prep time, this cake is convenient for busy mornings.

• Make-Ahead Convenience: The batter can be prepared the night before and stored in the refrigerator, allowing you to bake it fresh in the morning.

• Perfect for Entertaining: Serving 8 to 10 people, it's ideal for holiday gatherings and family breakfasts.

• Festive Flavors: The combination of cranberries and orange zest offers a seasonal and flavorful experience.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Orange zest

• Granulated sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking powder

• Kosher salt

• Fresh cranberries

• Buttermilk

Directions

1. Preheat Oven: Preheat your oven to 350ºF (175ºC).

2. Cream Butter and Sugar: In a mixing bowl, cream together the room-temperature unsalted butter, orange zest, and granulated sugar until light and fluffy.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.

5. Toss Cranberries: In another bowl, toss the fresh cranberries with a small amount of the flour mixture to coat them lightly.

6. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

7. Fold in Cranberries: Gently fold the floured cranberries into the batter.

8. Prepare Baking Pan: Grease a 9-inch square baking pan with butter or non-stick spray.

9. Transfer Batter: Spread the batter evenly into the prepared pan and sprinkle the top with a tablespoon of sugar.

10. Bake: Bake for 35 minutes, then check for doneness by inserting a toothpick into the center. If it doesn't come out clean, bake for an additional 5-10 minutes, checking every 5 minutes.

11. Cool and Serve: Allow the cake to cool for at least 15 minutes before serving.

Servings and Timing

• Servings: 8 to 10

• Prep Time: 10 minutes

• Cook Time: 35-45 minutes

• Total Time: Approximately 60 minutes

Variations

• Fruit Substitutions: If cranberries aren't your preference, you can substitute them with frozen blueberries for a different flavor profile.

• Citrus Options: Swap orange zest with lemon zest for a tangier taste.

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend to make this cake suitable for those with gluten sensitivities.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

• Reheating: To enjoy warm, reheat slices in the microwave for 20-30 seconds or in a preheated oven at 350ºF (175ºC) for 10 minutes.

FAQs

How can I make buttermilk at home if I don't have any?

To make a buttermilk substitute, place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk (preferably 2% or whole) until it reaches the ½-cup line. Let it stand for five minutes before using.

Can I prepare the batter the night before and bake it in the morning?

Yes, you can prepare the batter and store it in an airtight container in the refrigerator overnight. In the morning, transfer it to the prepared baking pan and bake as directed.

Is it possible to double the recipe?

Absolutely. To serve more people, double the ingredients and bake the cake in a 9×13-inch pan. Keep in mind that baking time may need to be adjusted; start checking for doneness at the 35-minute mark.

Can I use dried cranberries instead of fresh ones?

While fresh cranberries are recommended for their tartness and moisture, you can use dried cranberries. Soak them in warm water for about 10 minutes to rehydrate before adding to the batter.

What can I use if I don't have a 9-inch square baking pan?

You can use a similar-sized round cake pan or an 8×8-inch square pan. Note that using a smaller pan may require a longer baking time.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean, and the top is lightly browned.

Can I substitute the butter for something else?

You can use margarine as a substitute, but the flavor and texture may differ slightly. For a dairy-free version, try using coconut oil or a plant-based butter.

How do I get the cake to rise properly?

Ensure that the baking powder is fresh and not expired. Also, be sure to measure your flour correctly to avoid using too much.

Can I frost the cake?

While the cake is delicious on its own, you could frost it with a simple cream cheese frosting or a citrus glaze if you want to make it more decadent.

How do I make the cake fluffier?

To make the cake fluffier, be sure not to overmix the batter. Overmixing can cause the cake to become dense. Mixing just until combined will yield a lighter texture.

Conclusion

This Cranberry & Orange Buttermilk Breakfast Cake is a versatile and delightful treat, perfect for any occasion that calls for a little extra sweetness. The combination of tart cranberries, aromatic orange zest, and a moist, tender crumb makes it a crowd-pleaser every time. Whether served for breakfast, brunch, or as a snack, this cake is sure to become a favorite in your holiday baking rotation.

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Cranberry & Orange Buttermilk Breakfast Cake

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This Cranberry & Orange Buttermilk Breakfast Cake combines the tartness of fresh cranberries and the zest of orange in a moist, tender cake, perfect for holiday breakfasts or brunches. Quick and easy to prepare, it can be made ahead and is ideal for serving at family gatherings or special occasions.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35-45 minutes
• Total Time: 60 minutes
• Yield: Serves 8-10
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Unsalted butter

Orange zest

Granulated sugar

Egg

Vanilla extract

All-purpose flour

Baking powder

Kosher salt

Fresh cranberries

Buttermilk

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Instructions

• Preheat Oven: Preheat your oven to 350ºF (175ºC).

• Cream Butter and Sugar: In a mixing bowl, cream together unsalted butter, orange zest, and granulated sugar until light and fluffy.

• Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

• Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

• Toss Cranberries: Toss the cranberries with a small amount of the flour mixture to coat them.

• Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

• Fold in Cranberries: Gently fold the floured cranberries into the batter.

• Prepare Baking Pan: Grease a 9-inch square baking pan with butter or non-stick spray.

• Transfer Batter: Spread the batter evenly in the prepared pan, then sprinkle the top with a tablespoon of sugar.

• Bake: Bake for 35-45 minutes. Check doneness with a toothpick. If it comes out clean, the cake is ready. If not, continue baking in 5-minute increments.

• Cool and Serve: Let the cake cool for at least 15 minutes before serving.

Notes

• Fruit Substitutions: Swap cranberries for blueberries or other berries if preferred.

• Citrus Options: Substitute orange zest with lemon zest for a tangier flavor.

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.

• Storage: Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.

• Freezing: Wrap tightly in plastic and aluminum foil and freeze for up to 3 months.