There’s just something so cozy and comforting about a slice of Cranberry & Orange Buttermilk Breakfast Cake, isn’t there? It takes me back to when I was a little girl, sitting in my grandma’s kitchen on a chilly autumn morning. The air would be filled with the sweet aroma of fresh-baked cake, mingled with the tart, tangy scent of cranberries and the bright, citrusy notes of orange zest. Grandma would always make an extra big batch, knowing that I’d come running as soon as I heard the timer ding, eager to snag the first piece straight out of the oven.
I can still picture myself, perched on one of the rickety old stools at her kitchen counter, watching intently as she carefully drizzled the warm, golden glaze over the top of the still-steaming cake. And the first bite? Pure bliss. The moist, tender crumb, the pops of tart cranberry, the burst of vibrant orange – it was like a flavor explosion in my mouth. To this day, that Cranberry & Orange Buttermilk Breakfast Cake is my ultimate comfort food, a taste of nostalgia that never fails to make me smile.
Why This Cranberry & Orange Buttermilk Breakfast Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Cranberry & Orange Buttermilk Breakfast Cake
What makes this Cranberry & Orange Buttermilk Breakfast Cake recipe so special is the perfect balance of flavors and textures. The tangy buttermilk keeps the cake wonderfully moist and tender, while the cranberries and orange zest add just the right amount of tart, citrusy zing. And the simple glaze on top? It’s the crowning glory, adding a lovely sheen and an extra pop of sweetness. But the real secret is in the technique – incorporating the wet and dry ingredients just so, and then baking at the perfect temperature to achieve that irresistible golden-brown crust. Trust me, one bite and this Cranberry & Orange Buttermilk Breakfast Cake will become your new go-to for cozy autumn mornings.
Essential Ingredients You’ll Need
- Buttermilk – This is the key to the cake’s moist, tender crumb. The acidity also helps balance the sweetness.
- Fresh cranberries – Tart, juicy cranberries are the star of the show, adding pops of bright flavor.
- Orange zest – The bright, citrusy note of orange zest complements the cranberries beautifully.
- All-purpose flour – The backbone of the cake, providing structure and texture.
- Granulated sugar – For sweetness and caramelization.
- Baking powder and baking soda – These leavening agents help the cake rise to perfection.
- Butter – Adds richness and a lovely golden color.
- Eggs – Bind the batter together and contribute to the cake’s tender crumb.
- Vanilla extract – Enhances the other flavors.
Step-by-Step Cranberry & Orange Buttermilk Breakfast Cake Instructions
Preparing Your Cranberry & Orange Buttermilk Breakfast Cake
This Cranberry & Orange Buttermilk Breakfast Cake comes together quickly and easily, making it the perfect treat for busy mornings. With just a handful of ingredients and about an hour of total time, you’ll have a freshly baked, irresistible cake ready to enjoy. All you’ll need is a mixing bowl, a whisk, and a baking pan – no special equipment required.
1- Preheat your oven to 350°F and grease a 9-inch baking pan. This will ensure your Cranberry & Orange Buttermilk Breakfast Cake bakes up beautifully.
2- In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined. The buttermilk is the secret to the cake’s moist, tender crumb.
3- In a separate bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can result in a tough, dense cake, so be gentle.
4- Fold in the fresh cranberries and orange zest, distributing them evenly throughout the batter. You’ll start to smell that irresistible aroma of cranberries and citrus as you do this.
5- Pour the Cranberry & Orange Buttermilk Breakfast Cake batter into your prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
6- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the warm glaze over the top, letting it drip down the sides for a beautiful, professional-looking finish.
Pro Tips for Success
- For an extra-moist cake, try substituting sour cream or Greek yogurt for some of the buttermilk.
- Don’t overmix the batter – this can lead to a tough, dense texture.
- Fresh cranberries are best, but you can use frozen in a pinch. Just don’t thaw them first.
- Zest the orange directly over the batter to capture all that aromatic citrus oil.
- Keep an eye on the cake toward the end of baking – you don’t want it to overbrown on top.
Serving and Storing Your Cranberry & Orange Buttermilk Breakfast Cake
Perfect Pairings for Cranberry & Orange Buttermilk Breakfast Cake
This Cranberry & Orange Buttermilk Breakfast Cake is the ultimate cozy, comforting treat, perfect for enjoying on a crisp autumn morning. It pairs beautifully with a hot cup of coffee or tea, but also makes a lovely dessert when served with a scoop of vanilla ice cream. For a special brunch, try serving it alongside a fresh fruit salad or a batch of fluffy scrambled eggs.
Storage and Make-Ahead Tips
Leftover Cranberry & Orange Buttermilk Breakfast Cake will keep, covered, at room temperature for up to 3 days. For longer storage, you can freeze the cooled, unglazed cake for up to 2 months. Just thaw it overnight in the fridge before serving, then drizzle with the warm glaze.
You can also make the cake in advance and freeze it unglazed. When you’re ready to serve, simply thaw it in the fridge overnight, then reheat it briefly in the oven before adding the glaze. This makes it easy to have a fresh, homemade breakfast cake on hand anytime the craving strikes.
Variations and Dietary Adaptations for Cranberry & Orange Buttermilk Breakfast Cake
Creative Cranberry & Orange Buttermilk Breakfast Cake Variations
While the classic Cranberry & Orange Buttermilk Breakfast Cake is hard to beat, there are plenty of ways to put your own spin on it. Try swapping in different types of berries, like blueberries or raspberries, for a flavor twist. You could also add chopped nuts, like pecans or walnuts, for a delightful crunch. And for a seasonal take, try substituting pumpkin or apple for the cranberries during the fall and winter months.
Making Cranberry & Orange Buttermilk Breakfast Cake Diet-Friendly
To make this Cranberry & Orange Buttermilk Breakfast Cake a bit more diet-friendly, you can try using low-fat or nonfat buttermilk, and swap in whole wheat flour for some of the all-purpose flour. For a gluten-free version, simply replace the all-purpose flour with a 1-to-1 gluten-free flour blend. And if you’re looking to reduce the sugar, you can cut back on the granulated sugar or use a sugar substitute.
Frequently Asked Questions
Q: Can I use frozen cranberries instead of fresh?
A: Absolutely! Frozen cranberries work just as well in this Cranberry & Orange Buttermilk Breakfast Cake recipe. Just don’t thaw them before adding to the batter.
Q: How do I know when the cake is fully baked?
A: The best way to tell is to insert a toothpick or cake tester into the center of the Cranberry & Orange Buttermilk Breakfast Cake. If it comes out clean, with no wet batter clinging to it, the cake is done.
Q: Can I make this cake ahead of time?
A: Yes, you can definitely make the Cranberry & Orange Buttermilk Breakfast Cake in advance. It will keep, covered, at room temperature for up to 3 days, or you can freeze the unglazed cake for up to 2 months.
Q: How many people does this recipe serve?
A: This Cranberry & Orange Buttermilk Breakfast Cake recipe will yield one 9-inch cake, which can be sliced into 8-10 servings, depending on how you cut it.
Q: My cake came out a bit dry. What did I do wrong?
A: If your Cranberry & Orange Buttermilk Breakfast Cake turned out dry, it’s likely that you overbaked it. Keep a close eye on the cake toward the end of the baking time, and start checking for doneness a few minutes early.
Cranberry & Orange Buttermilk Breakfast Cake
- Total Time: 60
- Yield: 8
Description
Indulge in the cozy and festive flavors of this Cranberry & Orange Buttermilk Breakfast Cake. Bursting with tart cranberries, bright citrus, and a tender, moist crumb, this cake is the perfect way to start your day.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup buttermilk
– 1 tablespoon grated orange zest
– 1 1/2 cups fresh or frozen cranberries
Instructions
1. – Preheat the oven to 350°F. Grease a 9-inch round baking pan and line the bottom with parchment paper.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the buttermilk and orange zest.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Gently fold in the cranberries.
5. – Pour the batter into the prepared baking pan and smooth the top.
6. – Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
– For a tangier flavor, use plain yogurt or sour cream instead of buttermilk.
– Swap out the cranberries for other fresh or frozen berries, such as blueberries or raspberries.
– Serve the cake dusted with powdered sugar or with a dollop of whipped cream.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Conclusion
There’s just something so cozy and comforting about a slice of homemade Cranberry & Orange Buttermilk Breakfast Cake, isn’t there? With its moist, tender crumb, pops of tart cranberry, and bright citrusy notes, this recipe is an absolute must-try. Whether you’re enjoying it on a chilly autumn morning or serving it as a special treat, I know it’ll become a new favorite in your household, just like it is in mine. So what are you waiting for? Preheat that oven and get baking – your taste buds are in for a real treat!
