Cranberry Orange Breakfast Cake

I adapted this recipe from my Blueberry Breakfast Cake, and I have to say that I like it even better! The tartness of the fresh cranberries provides a good contrast to the sweet cake. This recipe is for a large casserole dish (9 x 13″) or could be used to make two loaf pans of quick bread. This would make a great addition to a holiday brunch or special Christmas morning breakfast. Enjoy!

fresh cranberry cake bread


1 cup butter (2 sticks)

zest of a large orange

2 cups sugar

2 eggs

juice of a large orange (about 1/4 cup)

1 tsp vanilla

4 cups flour

1 1/2 TBSP baking powder

2 tsp kosher salt

1 bag (12 oz) fresh cranberries, chopped

1/4 cup flour

1 cup buttermilk


  1. Wash cranberries and discard any soft or discolored berries. Chop and set aside in a small bowl.
  2. In the bowl of an electric mixer cream butter, orange zest and sugar.
  3. Add egg and vanilla and beat until combined. Add orange juice and mix again.
  4. In a separate bowl mix 4 cups flour, baking powder and salt.
  5. Add to butter/egg mixture, alternating with buttermilk.
  6. Add 1/4 cup flour to chopped cranberries and toss to coat.
  7. Remove mixer bowl from stand and gently fold in cranberries.
  8. Spread into greased 9×13″ pan.
  9. Bake at 350° for 50-60 minutes or until top is golden and toothpick inserted in center comes out clean.



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