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Sweet and tart, this simple cranberry breakfast cake is moist and tender with pockets of fruit throughout. An easy rustic drop style swirl of simple cranberry sauce with fresh orange chunks create ‘pockets’ when baked. It is finished off with a thick orange sugary drizzle that brings together the layers of flavors and textures.
Cranberry breakfast cake is my favorite cake to whip up when I have overnight guests. It is easy to make and it makes a large amount so everyone has the ability to get seconds! This breakfast cake is pretty popular around the holidays because of friends and family traveling and staying overnight. Everyone probably expects cinnamon rolls or pancakes, but why not shake things up and break tradition a bit with this cranberry orange breakfast cake?!
The cake uses ingredients you likely already have in your pantry and when it comes to seasonal ingredients, cranberries are typically in season during the major winter holidays in the United States and orange (citrus in general) is typically abundant as well! Pro tip: you probably already just made a batch of cranberry orange sauce for Thanksgiving so it’s the perfect use of leftovers! Even better? Use cranberry cherry compote for even more texture and flavor.
In a season that’s chock-full of gingerbread, cinnamon, and chocolate; it’s fun to keep things a little light and fresh in the breakfast or dessert department from time to time. This breakfast cake is great served on its own or served alongside from favorite breakfast classics like Biscuits and Gravy Casserole or Spinach and Artichoke Quiche.
How to Make Cranberry Breakfast Cake
- Prepare. Preheat the oven to 350 degrees F and grease an oven-safe 9×13 inch casserole baking dish and set aside.
- Make the batter. Combine the following ingredients in a large bowl (flour, baking powder, salt, sugar, orange zest, eggs, milk and vanilla) and mix until combined. While stirring, add in the orange juice. Once combined, add in the butter. Mix until the batter is smooth and glossy. Pour the batter into the prepared baking dish.
- Add the fruit. Spoon the cranberry sauce on top of the cake batter. Do not smooth or level out, this is meant to create pockets of swirl around the cake. Add the orange pieces around the cranberry sauce.
- Bake. Bake the cake for 35-40 minutes or until a toothpick comes out clean.
- Make the glaze. While the cake is baking, make the glaze by combining powdered sugar and orange juice.
- Finish the cake. Drizzle the glaze all over the cake and serve!
Storage and Reheating Instructions
In an airtight container at room temperature, this cake will stay fresh for up to 3 days. You can lengthen that time period to 5 days by instead keeping it in the fridge in an airtight container. To reheat, use a toaster oven on low and reheat until warmed through.
If you want to freeze this, wrap each slice tightly with plastic wrap and put in a freezer-safe container or plastic bag. To reheat, bring to room temperature and use a toaster oven on low heat to reheat until warmed through.
Cranberry Breakfast Cake
Equipment
Ingredients
- 3 cups (375 g) all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (200 g) sugar
- 2 teaspoons orange zest
- 2 eggs
- 1 cup (237 ml) milk
- 1 teaspoon vanilla
- ½ cup (124 g) orange juice
- ½ cup (114 g) melted unsalted butter
For the swirl:
- 1 cup (280 g) whole berry canned cranberry sauce, can also use homemade
- 1 tablespoon cornstarch
- 1 cup (180 g) fresh orange chunks – 1” pieces
For the glaze:
- 1 cup (120 g) powdered sugar
- 4 teaspoons orange juice
Instructions
- Preheat the oven to 350 °F (177 °C). Grease a 9×13-inch oven-safe casserole dish with non-stick spray. Set aside.
- Combine flour, baking powder, salt, sugar, orange zest, eggs, milk and vanilla. Mix until combined.
- While stirring, add in the orange juice. Once combined, add in the butter. Mix until the batter is smooth and glossy, about 1 – 2 minutes.
- Pour into the prepared baking pan. Set aside.
- Mix together the cranberry sauce and cornstarch. Spoon on top of cake batter. Do not smooth or level out, this is meant to create pockets of swirl around the cake.
- Place orange chunks around the top of the cake as well, keeping them separated around the surface.
- Bake for 35- 40 minutes, or until a toothpick comes out clean.
- While cake is cooling, whisk together the powdered sugar and orange juice until smooth. Be patient mixing the juice in, you want it to be on the thicker side.
- Drizzle sauce around cake.
- Slice, serve, and enjoy!
The cranberry sauce with berries makes a delightful sauce for this delicious cake. It gives such a burst of flavor! Baking with fresh oranges is something I’ve never done and it worked out well. I appreciate the storage recommendations as well. Thank you!
This recipe sounds divine! Am I missing what pan to use for it? Thanks!
thank you for the catch! a 9×13 inch oven-safe casserole dish!