Cranberry Orange Buttermilk Breakfast Cake
This cozy breakfast cake is packed with juicy cranberries, bright orange zest, and the tangy richness of buttermilk — a soft, buttery treat perfect for holiday mornings or any brunch table.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Spatula
- 9-inch Round or Square Baking Dish
Ingredients
Main Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tbsp orange zest from 1 large orange
- 2 cups all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk room temperature
- 1 1/2 cups fresh or frozen cranberries plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish and set aside.
- Cream together the butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Beat in the egg and orange zest until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, stirring gently after each addition until just combined.
- Fold in cranberries, reserving a handful for the top. Spread batter evenly in prepared pan and sprinkle remaining cranberries over the surface.
- Bake for 35–45 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before slicing and serving. Best enjoyed warm or at room temperature.
Notes
This cake is lovely served warm with a cup of tea or coffee. You can prep the batter the night before and bake fresh in the morning. Try a dusting of powdered sugar or citrus glaze for an extra festive touch.