Hi, I’m Anna Isam. I’m 30 years old and based here in the United States, and for as long as I can remember, food has been my way of connecting with people I care about. I didn’t come from a family of professional chefs, but I grew up surrounded by the magic of home cooking. Watching my mom and grandmother pour love into every meal taught me that food is about comfort, not perfection. That’s exactly the spirit behind my cranberry orange buttermilk breakfast cake—simple, nourishing, and made to share with the people who make life sweetest.
Why You’ll Love This Recipe
This breakfast cake is everything you want on a winter morning—soft, bright, and comforting. The buttermilk keeps it tender, while the orange zest gives a lift of freshness that balances the tart cranberries perfectly. It’s not overly sweet, just the right amount to feel like a morning treat.
You’ll also love how forgiving it is. The batter comes together in one bowl, can rest overnight, and bakes into a golden, fluffy cake that slices beautifully. Whether you’re serving guests or treating yourself, it’s a simple recipe that always impresses.
Ingredients (Detailed & Humanized)
½ cup unsalted butter, room temperature – soft and creamy, this gives the cake its buttery backbone and tender crumb. When whipped, it traps air that helps create a light, melt-in-your-mouth texture.
Zest of 1 orange – bright and fragrant, the zest brings sunshine into the batter, perfectly complementing the tang of the cranberries.
1 cup + 1 tablespoon sugar – sweetness that balances the fruit’s natural tartness and adds a gentle crunch on top when baked.
1 egg, room temperature – helps the batter come together smoothly, lending richness and structure to every bite.
1 teaspoon vanilla – that cozy, nostalgic touch that deepens the flavor and ties the citrus and butter together beautifully.
2 cups flour (256 g) – the sturdy foundation that gives the cake body without heaviness, keeping each bite soft but substantial.
2 teaspoons baking powder – the magic lift that gives your cake its gentle rise and golden dome.
1 teaspoon kosher salt – enhances sweetness and balances the brightness of the orange and cranberry.
2 cups fresh cranberries – juicy, ruby-red gems that burst with tang, giving every slice a festive sparkle.
½ cup buttermilk – adds moisture and a subtle tang that keeps the crumb tender and balanced.
Directions (Step-by-Step Cooking Guide)
- Prepare your pan and preheat.
Set your oven to 350ºF and grease a 9-inch square baking pan with butter or nonstick spray. This small step ensures the cake releases cleanly and stays golden around the edges. - Whip up that buttery base.
In a large mixing bowl, cream together the butter, orange zest, and 1 cup of sugar. The mixture should turn pale and fluffy—this is where air gets incorporated, giving your cake that irresistible lightness. You’ll notice the sweet scent of orange and sugar filling the air already. - Add the richness.
Beat in the egg and vanilla until the batter becomes creamy and smooth. The texture should feel luscious and silky—like a promise of the soft crumb to come. - Coat your cranberries.
In a small bowl, toss the cranberries with 2 tablespoons of flour. This trick keeps them evenly dispersed throughout the cake, so every slice gets that perfect balance of fruit and batter. - Bring it all together.
In another bowl, whisk the remaining flour with the baking powder and salt. Slowly add this dry mixture to the butter mixture in three additions, alternating with the buttermilk. Stir gently between each addition, just until combined—no overmixing here. The batter should look thick but smooth, with a creamy consistency. - Fold in the cranberries.
Gently fold the flour-coated cranberries into the batter. You’ll see beautiful red flecks against the pale batter—like holiday confetti. Take a moment to appreciate how festive it already looks. - Spread and sprinkle.
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the remaining tablespoon of sugar evenly over the surface—it’ll form a delicate, crisp crust once baked. - Bake and breathe in the aroma.
Slide the pan into the oven and bake for about 35 minutes. Around this time, your kitchen will fill with the most inviting scent—warm butter, citrus, and cranberry all mingling together. Check doneness with a light touch on the top or a toothpick inserted into the center. If it needs a few extra minutes, bake in 5-minute increments until it’s golden and set in the middle. - Cool and serve.
Let the cake cool in the pan for at least 15 minutes before slicing. The top will have a delicate sugar crust, and the inside will be moist, fragrant, and flecked with bursts of cranberry. Serve warm for the coziest experience, or at room temperature with your favorite cup of coffee.
Cultural or Technique Note
This cranberry orange buttermilk breakfast cake draws from the tradition of simple American coffee cakes—tender, fruit-studded cakes meant to be shared over coffee or tea. The buttermilk brings that old-fashioned tang and moisture you find in classic Southern baking, while the cranberries and orange zest add a bright holiday twist that feels fresh yet timeless.
Serving Suggestions
- Warm with a dusting of powdered sugar.
- Alongside coffee or spiced tea.
- With a dollop of whipped cream or yogurt.
- As a cozy brunch dessert with fruit salad.
Pro Tips for Success
- Cream the butter well: This step creates that irresistible, fluffy texture.
- Toss the cranberries in flour: It prevents them from sinking.
- Don’t overmix: A few gentle folds are all it takes for a tender crumb.
- Chill the batter overnight: Great for stress-free morning baking.
- Sprinkle sugar on top: Adds a lovely crisp crust after baking.
- Let it rest: Fifteen minutes of cooling helps it set perfectly for slicing.
Common Mistakes to Avoid
Overbaking: This cake can turn dry quickly if left in the oven too long. Start checking it early—once the top turns golden and a toothpick comes out clean, it’s done. Remember, every oven runs a little differently, so trust your senses as much as your timer.
Skipping the zest: The orange zest isn’t just a garnish—it’s the heart of this recipe. It gives the cake its signature citrus aroma and balances the tartness of the cranberries. Don’t skip it, and if you can, zest it fresh for the most fragrant flavor.
Using cold ingredients: Cold butter and eggs won’t mix properly and can make the batter curdle or bake unevenly. Give them time to reach room temperature; it makes a world of difference in texture.
Baking in the wrong pan: Size matters here. A pan that’s too large will make your cake thin and dry, while a smaller one may cause it to bake unevenly. A 9-inch square pan is perfect for this recipe.
Mixing too hard: It’s tempting to keep stirring until everything looks perfectly smooth, but resist that urge! Overmixing knocks out air and makes the crumb dense. Stir gently—just enough to combine—and let the batter stay a little rustic.
Storage & Reheating
Once baked, this cranberry orange buttermilk breakfast cake keeps beautifully if stored properly—and it’s just as delicious the next day.
Fridge: Store in an airtight container for 3–4 days. The crumb will stay moist, and the flavors deepen overnight, making the second-day slices even more flavorful.
Freezer: This cake freezes wonderfully. Wrap individual slices or the whole cake tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or on the counter before serving.
Reheat: Warm slices gently on low heat—in the oven or on the stovetop—with a splash of water, milk, or even orange juice for extra moisture. This helps bring back that fresh-from-the-oven softness and aroma.
Frequently Asked Questions (FAQ)
Q1: Can I make the batter ahead of time?
Yes! That’s one of the best parts about this recipe. You can prepare the batter the night before, store it in an airtight container (not the baking pan), and bake it fresh in the morning. The flavors develop beautifully overnight, and it saves precious time during busy mornings.
Q2: Can I use frozen cranberries?
Absolutely. Frozen cranberries work just as well as fresh ones and don’t need to be thawed. Just toss them with the flour as directed, and bake as usual—they’ll burst into juicy, tangy pockets as the cake bakes.
Q3: What if I don’t like cranberries?
You can easily swap them for frozen blueberries for a sweeter, more familiar flavor. It transforms the recipe into a classic blueberry breakfast cake with the same tender, buttermilk-rich texture.
Q4: How do I know when it’s done?
Look for a golden top and edges that gently pull away from the pan. Insert a toothpick in the center—it should come out clean or with a few moist crumbs. Trust your eyes and nose; the sweet citrus scent and color are usually the best indicators.
Q5: Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and bake in a larger pan—like a 9×13-inch dish. Keep an eye on the baking time, as a thicker cake may need a few extra minutes. It’s perfect for brunch gatherings, holidays, or whenever you want to share a little homemade happiness with more people.
Closing Paragraph
This cranberry orange buttermilk breakfast cake brings the best of the holidays to your kitchen—bright, tender, and full of warmth. It’s simple to make, beautiful on the table, and endlessly adaptable for any winter morning. Whether shared at brunch or enjoyed with a steaming cup of coffee, it’s a recipe you’ll want to bake again and again.
Final Thoughts
Every time I bake this cranberry orange buttermilk breakfast cake, I’m reminded how comforting simple things can be. A bowl of batter, a burst of citrus, and the tart sweetness of cranberries—it’s pure joy in cake form. I hope it brings the same cozy magic to your mornings as it does to mine. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Cranberry Orange Buttermilk Breakfast Cake
Equipment
- 9‑inch square baking pan
- Mixer
- Large Mixing Bowl
Ingredients
Cake Ingredients
- ½ cup unsalted butter, room temperature soft and creamy base
- Zest of 1 orange burst of citrus aroma
- 1 cup + 1 tbsp sugar just enough to balance the tart cranberries
- 1 egg (large), room temperature binds the batter and keeps it light
- 1 tsp vanilla extract adds warmth and depth
- 2 cups flour 256 g – gives the cake its soft, sturdy texture
- 2 tsp baking powder lifts the batter so it bakes up tall and airy
- 1 tsp kosher salt balances sweetness and enhances flavor
- 2 cups fresh cranberries juicy, tart bursts of holiday color and flavor
- ½ cup buttermilk adds tanginess and moisture for tenderness
Instructions
- Preheat oven to 350ºF. Lightly grease a 9‑inch square baking pan.
- In a large bowl, cream together the butter, orange zest, and 1 cup of sugar until pale and fluffy.
- Beat in the egg and vanilla until smooth and creamy.
- Toss the cranberries with 2 tbsp of flour to coat them (helps them stay suspended in the batter).
- Whisk together flour, baking powder and salt in a separate bowl. Add the dry mixture to the butter mixture in three parts, alternating with splashes of the buttermilk. Stir gently until just combined.
- Fold in the cranberries gently.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining tablespoon of sugar on top for a light crackly finish.
- Bake for about 35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Let the cake cool for at least 15 minutes before slicing.