There’s something truly magical about breakfast cakes, isn’t there? They have this incredible power to transform a regular morning into a special occasion, and this cranberry orange buttermilk breakfast cake is no exception! The way the tart cranberries dance with the bright, zesty orange flavor is just pure bliss. It’s like sunshine on a plate, inviting you to slow down and enjoy that first bite with your morning coffee.
Trust me, once you whip this up in your kitchen, you’ll want to serve it at every brunch gathering or even just for a weekday pick-me-up! The combination of flavors is not only delightful, but the buttermilk adds a tender crumb that makes every slice irresistible. So, are you ready to dive into the world of breakfast cake perfection? Let’s get baking!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- Zest of 1 orange
- Juice of 1 orange
How to Prepare the Cranberry Orange Buttermilk Breakfast Cake
Prepping Your Ingredients
Alright, let’s get everything ready to make this fabulous cake! First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because you want your cake to get that perfect rise as soon as it hits the hot oven. While that’s warming up, grab a 9-inch round cake pan and grease it with a bit of butter or non-stick spray, then dust it lightly with flour. This ensures our cake releases easily after baking—no one likes a cake that sticks!
Mixing the Batter
Now, let’s move on to mixing! In one bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry mix, and it’s crucial to get it all combined to ensure even rising. In another bowl, mix together the sugar, melted butter, and eggs until it’s nice and fluffy. Then add in the buttermilk, vanilla extract, orange juice, and orange zest. Just think of all that flavor dancing around! Now, here’s the key: when you combine the wet and dry ingredients, do it gently. You want to mix until it’s just combined—overmixing can make the cake tough, and we definitely don’t want that!
Adding Cranberries
Time for the fun part! Gently fold in the fresh cranberries into your batter. I like to use a spatula for this, and I make sure to do it with care so the cranberries stay whole and bright in the cake. Just a few folds will do—you’re not trying to break them apart! This way, when you slice into your cake, you’ll see those beautiful bursts of red, and they’ll taste amazing!
Baking the Cake
Now, pour that lovely batter into your prepared cake pan and smooth the top with a spatula. It’s time to bake! Pop it in the oven and set your timer for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean—no gooey batter should cling to it. Once it’s done baking, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This cooling period is crucial! It allows the flavors to settle and keeps the cake moist. Trust me, you’ll want to wait just a bit longer before diving in!
Tips for Success
To make sure your cranberry orange buttermilk breakfast cake turns out absolutely perfect, I’ve got a few tips that I swear by! First off, always opt for fresh cranberries if you can. They add that gorgeous burst of flavor and color that frozen ones just can’t match. If you can’t find fresh, don’t worry—frozen will work, but make sure to toss them in a little flour before adding to the batter. This helps prevent them from sinking to the bottom!
Next, and this is a biggie, let the cake cool properly before slicing into it. I know it’s tempting to dive right in, but allowing it to cool on a wire rack helps it set up beautifully, preventing it from crumbling and keeping it moist. Plus, it gives those flavors a chance to mingle even more, which is always a win!
And here’s a little secret: if you want to amp up the orange flavor, consider adding a bit of orange zest to the glaze if you decide to top it with one. It takes the flavor over the top! Lastly, remember that every oven is a little different, so keep an eye on your cake as it bakes. If it’s starting to brown too much on top, you can lightly cover it with foil. Happy baking!
Why You’ll Love This Recipe
Oh my goodness, where do I even begin? This cranberry orange buttermilk breakfast cake is truly a gem, and here’s why you’re going to fall head over heels for it!
- Easy Peasy Preparation: Seriously, you don’t need to be a kitchen whiz to make this cake. With just a handful of simple ingredients and straightforward steps, you’ll be savoring your creation in no time!
- Flavor Explosion: The combination of tart cranberries and zesty orange is like a party in your mouth! Each bite is bursting with freshness, making it perfect for brightening up your morning.
- Perfect for Any Occasion: Whether it’s a cozy weekend brunch, a holiday gathering, or just a treat for yourself, this cake fits the bill. It’s elegant enough to impress guests but simple enough for a casual breakfast.
- Moist and Tender: Thanks to the buttermilk, this cake comes out incredibly moist and tender. You’ll find it hard to resist going back for seconds (or thirds!).
- Make-Ahead Friendly: Need to prep for a busy day? You can bake this cake ahead of time, and it stays delicious for days! Just store it in an airtight container, and you’re set.
- Versatile Serving Options: Serve it warm with a dusting of powdered sugar for a sweet touch, or pair it with a dollop of yogurt or whipped cream for a delightful twist. You can’t go wrong!
So, whether you’re treating yourself or hosting a brunch spread, this cake is bound to become a beloved favorite in your home. I can’t wait for you to try it!
Nutritional Information
Here’s the scoop on the nutritional value of each slice of this delightful cranberry orange buttermilk breakfast cake. Keep in mind that these numbers are estimates, but they’ll give you a good idea of what to expect!
- Serving Size: 1 slice
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 12g
- Protein: 4g
This cake is not only tasty but also a great way to start your day with a little sweetness! Enjoy it guilt-free, knowing you’re treating yourself to something special.
FAQ Section
I know you might have a few questions about this cranberry orange buttermilk breakfast cake, so let’s dive into some common ones I often hear!
Can I use frozen cranberries instead of fresh?
Absolutely! If fresh cranberries aren’t available, frozen ones can work just fine. Just be sure to toss them in a little flour before adding to the batter. This helps keep them from sinking to the bottom of the cake while baking.
What if I don’t have buttermilk?
No worries! If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1/2 cup of regular milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and voilà—homemade buttermilk!
How should I store leftovers?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but it’s best enjoyed at room temperature!
Can I serve this cake for dessert?
Of course! While it’s a fabulous breakfast option, this cake is equally delightful for dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a sweet ending to your meal.
Is there a way to make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it contains xanthan gum, or add some to your mix to help with the texture!
Can I add nuts or other fruits to the batter?
Absolutely! Feel free to fold in some chopped nuts like walnuts or pecans for added crunch. You could also mix in some blueberries or raspberries for a delightful twist on the flavor!
Hopefully, these answers help clear up any questions you might have. If you think of anything else, don’t hesitate to reach out! Happy baking!
Storage & Reheating Instructions
Alright, let’s talk about how to keep that delicious cranberry orange buttermilk breakfast cake fresh and delightful for as long as possible! If you find yourself with leftovers (which is totally possible, but I doubt it!), the best way to store this cake is to wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for about 3 days. Just make sure it’s kept in a cool spot away from direct sunlight.
If you want to extend its life, you can pop it in the refrigerator, but honestly, I think it’s best enjoyed at room temperature. If you do refrigerate it, just remember to let it sit out for a little while before serving—this helps bring back that lovely softness!
Now, if you want to reheat a slice (because who doesn’t love a warm piece of cake?), you can do so easily! Just pop it in the microwave for about 10-15 seconds. Keep an eye on it so it doesn’t get too hot; you just want it to warm up and get all cozy again. Alternatively, you can reheat a larger piece in the oven at 350°F (175°C) for about 5-10 minutes. Wrapping it in foil can help keep it from drying out while it’s heating up.
Oh, and if you decide to serve it warm, consider adding a light dusting of powdered sugar on top for that extra touch of sweetness. Enjoy every bite, my friend!
Print
Cranberry Orange Buttermilk Breakfast Cake: Irresistible Joy
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful breakfast cake featuring cranberries and orange flavors.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, melted butter, and eggs.
- Add buttermilk, vanilla, orange juice, and zest to the wet mixture.
- Combine wet and dry ingredients until just mixed.
- Fold in cranberries gently.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Best served warm with a dusting of powdered sugar.
- Can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cranberry orange buttermilk breakfast cake