Cranberry Orange Buttermilk Breakfast Cake
This breakfast cake blends bright orange zest, tart cranberries and tangy buttermilk into a soft, tender cake made for sharing—and for cozy mornings.
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.
Notes
This cake is make‑ahead friendly—mix the batter the night before and bake fresh in the morning. Store airtight for up to 3‑4 days in the fridge. It also freezes well for up to 2 months.