Cranberry Orange Buttermilk Breakfast Cake: A Perfect Blend of Tart Cranberries & Fresh Orange Zest

This Cranberry Orange Buttermilk Breakfast Cake is a delightful way to start your day. It’s light, moist, and packed with the tangy flavors of fresh cranberries and zesty orange. Whether you’re making this for a holiday brunch or simply for a weekend treat, this breakfast cake is sure to please everyone. The combination of tart cranberries, buttery cake, and the refreshing brightness of orange zest makes it the perfect balance of flavors. Plus, the buttermilk ensures the cake is wonderfully moist with a tender crumb.

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The magic of this cake lies in its simplicity and the way the tartness of cranberries complements the sweetness of the batter. The orange zest brings a citrusy freshness that elevates every bite, making this cake a memorable breakfast dish or even a dessert.

The Secret to a Perfect Cranberry Orange Buttermilk Breakfast Cake

Achieving the perfect texture is key to making this breakfast cake truly special. The butter, creamed together with sugar and orange zest, creates a light and fluffy base, while the buttermilk adds richness and moisture. Tossing the cranberries in flour prevents them from sinking to the bottom, ensuring that they’re evenly distributed throughout the cake. The result is a cake that is not only beautiful to look at but also bursting with flavor in every bite.

Cranberries and Oranges: A Classic Winter Flavor Combination

Cranberries and oranges are a classic pairing, particularly in winter dishes. Cranberries, known for their tartness, are often balanced with sweeter ingredients like oranges, whose bright citrus flavor cuts through the richness of baked goods. This combination is popular in holiday recipes, as it adds both visual appeal and an unbeatable flavor contrast. In this breakfast cake, the cranberries provide little bursts of tartness, while the orange zest offers a fragrant, refreshing twist that enhances the overall flavor profile of the cake.

Nutritional Information (Per Serving, Based on 9 Servings):

• Calories: 270 kcal
• Protein: 4g
• Fat: 12g
• Carbohydrates: 37g
• Sugar: 20g
• Sodium: 280mg

Cooking Tips

For best results, make sure your butter is at room temperature before creaming it with the sugar and orange zest. This will ensure a light, fluffy batter. When folding in the cranberries, be gentle to avoid breaking them apart, which could result in streaks of cranberry juice throughout the cake. To prevent over-browning, check the cake towards the end of baking and tent it with aluminum foil if necessary.

Storage and Reheating Tips

You can store this Cranberry Orange Buttermilk Breakfast Cake in an airtight container at room temperature for up to two days, or refrigerate it for up to five days. To reheat, simply warm slices in the microwave for 15-20 seconds to enjoy them as if freshly baked. This cake can also be frozen for up to two months; just be sure to wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge, and reheat before serving.

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Cranberry Orange Buttermilk Breakfast Cake Recipe

Ingredients:

• ½ cup unsalted butter (room temperature)
• Zest from 1 orange
• 1 cup + 1 tablespoon sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 2 cups (256 g) flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 2 cups fresh cranberries
• ½ cup buttermilk

Instructions:

1. Preheat the oven to 350ºF (175ºC). Grease a 9-inch square baking pan with butter or coat with non-stick spray.
2. In a large mixing bowl, cream the butter with the orange zest and 1 cup of sugar until light and fluffy.
3. Add the egg and vanilla extract, beating until fully combined.
4. Toss the fresh cranberries with 2 tablespoons of flour in a small bowl to prevent them from sinking in the batter.
5. In another bowl, whisk together the remaining flour, baking powder, and kosher salt.
6. Gradually add the dry flour mixture to the creamed butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
7. Gently fold in the cranberries, being careful not to crush them.
8. Spread the batter evenly into the prepared baking pan, and sprinkle the top with the remaining tablespoon of sugar for a sweet, crispy crust.
9. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. You may need to bake for up to 50 minutes depending on your oven.
10. Once baked, let the cake cool in the pan for at least 15 minutes before serving.

This Cranberry Orange Buttermilk Breakfast Cake is the ultimate way to start your morning or to share at a family brunch. With its tender crumb, bursts of tart cranberries, and refreshing orange zest, it’s a cake that’s sure to impress. Enjoy a slice warm from the oven or save it for a tasty treat later in the day!