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A slice of breakfast cake is being lifted out of a red baking dish.
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5 from 2 votes

Cranberry Breakfast Cake

Sweet and tart, this simple breakfast cake is moist with pockets of fruit. It's finished off with a thick orange drizzle to bring together the layers of flavors and textures.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 15 slices
Author: Julie Chiou

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 about 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 9x13-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.
    3 cups all-purpose flour, 4 teaspoons baking powder, ¼ teaspoon salt, 1 cup sugar, 2 teaspoons orange zest, 2 eggs, 1 cup milk, 1 teaspoon vanilla
    flour and wet ingredients in a large clear bowl next to an electric hand mixer
  • 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.
    ½ cup orange juice, ½ cup melted unsalted butter
    melted butter added to a large bowl with flour next to an electric hand mixer
  • Pour into the prepared baking pan. Set aside.
    batter from a large clear bowl is being poured into a red baking dish
  • 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.
    1 cup whole berry canned cranberry sauce, 1 tablespoon cornstarch
    cranberry sauce is in a ladle being poured on top of the batter in the red baking dish
  • Place orange chunks around the top of the cake as well, keeping them separated around the surface.
    1 cup fresh orange chunks
    fresh orange chunks put on top of the cranberry sauce in the red baking dish
  • 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.
    1 cup powdered sugar, 4 teaspoons orange juice
    a whisk is being held above a small clear bowl with glaze running off the whisk
  • Drizzle sauce around cake.
    glaze is being poured out of a white ceramic container on top of the baked breakfast cake
  • Slice, serve, and enjoy!

Nutrition

Serving: 1 slice | Calories: 288 kcal | Carbohydrates: 52 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 40 mg | Sodium: 228 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 31 g

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