Baking the perfect Cranberry & Orange Buttermilk Breakfast Cake is a cherished tradition in my family. Growing up, I can still remember the comforting aroma of this moist, citrusy cake wafting through the house on cozy Sunday mornings. My mom would pull it fresh from the oven, the vibrant cranberries peeking out between the golden crumbs, and we’d all gather around the table to savor every bite. There was something so special about that first forkful – the tangy-sweet flavor, the tender crumb, the way it just melted in your mouth. To this day, that Cranberry & Orange Buttermilk Breakfast Cake reminds me of warmth, togetherness, and pure comfort.
Why This Cranberry & Orange Buttermilk Breakfast Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Cranberry & Orange Buttermilk Breakfast Cake
What sets this Cranberry & Orange Buttermilk Breakfast Cake apart is the perfect balance of flavors and textures. The bright, zesty orange notes complement the tart cranberries beautifully, while the buttermilk lends a delightful tenderness and richness to the cake. But the real secret is in the technique – folding the whipped egg whites into the batter to create an incredibly light and airy crumb. It’s a small step that makes a big difference, resulting in a Cranberry & Orange Buttermilk Breakfast Cake that’s elevated yet still comforting.
Essential Ingredients You’ll Need
To make this Cranberry & Orange Buttermilk Breakfast Cake, you’ll need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, buttermilk, fresh or frozen cranberries, and the zest of one orange. The flour provides structure, the baking powder gives it a lovely rise, and the salt enhances the overall flavor. Butter and sugar create a tender, moist crumb, while the buttermilk adds a subtle tanginess that balances the sweetness. And of course, the cranberries and orange zest are the stars of the show, delivering that delightful seasonal flair.
Step-by-Step Cranberry & Orange Buttermilk Breakfast Cake Instructions
Preparing Your Cranberry & Orange Buttermilk Breakfast Cake
This Cranberry & Orange Buttermilk Breakfast Cake comes together fairly quickly, with just about 15 minutes of prep time and 35-40 minutes of baking. You’ll need a 9-inch round baking pan, a hand mixer or stand mixer, and a few basic mixing bowls. Once you’ve gathered your ingredients, you’re ready to bake up a batch of this irresistible breakfast treat.
1- Preheat your oven to 350°F (175°C) and grease the baking pan with butter or nonstick cooking spray.
2- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3- In a large bowl, cream the unsalted butter and granulated sugar using a hand mixer or stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 2-3 minutes.
4- Add the eggs one at a time, beating well after each addition. Then stir in the buttermilk and orange zest until just combined.
5- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the fresh or frozen cranberries.
6- In a separate bowl, use a hand mixer to whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
7- Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tips for Success
To ensure your Cranberry & Orange Buttermilk Breakfast Cake turns out perfectly every time, here are a few pro tips:
- Use room temperature ingredients for best results. This helps them incorporate more easily.
- Be gentle when folding in the whipped egg whites – you don’t want to deflate all that lovely airiness.
- Resist the urge to open the oven door too often, as this can cause the cake to sink in the middle.
- Let the cake cool completely before slicing, as it will continue to set as it cools.
- If the top starts to brown too quickly, loosely cover it with foil for the last 10-15 minutes of baking.
Serving and Storing Your Cranberry & Orange Buttermilk Breakfast Cake
Perfect Pairings for Cranberry & Orange Buttermilk Breakfast Cake
This Cranberry & Orange Buttermilk Breakfast Cake is a delightful addition to any brunch spread. It pairs beautifully with a hot cup of coffee or tea, and it also makes a lovely accompaniment to fresh fruit salad or a yogurt parfait. For a special treat, try serving it with a dollop of whipped cream or a drizzle of maple syrup.
Storage and Make-Ahead Tips
The Cranberry & Orange Buttermilk Breakfast Cake can be stored at room temperature for up to 3 days, covered with foil or plastic wrap. For longer storage, it can be refrigerated for up to 5 days. To reheat, simply pop a slice in the microwave for 15-20 seconds. You can also freeze the cake for up to 2 months – just wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Variations and Dietary Adaptations for Cranberry & Orange Buttermilk Breakfast Cake
Creative Cranberry & Orange Buttermilk Breakfast Cake Variations
If you’re feeling adventurous, there are plenty of ways to put your own spin on this Cranberry & Orange Buttermilk Breakfast Cake. Try swapping out the cranberries for other tart berries like raspberries or blackberries. You could also add a streusel topping for extra crunch, or drizzle the baked cake with an orange glaze. For a seasonal twist, use fresh or frozen blueberries in the summer or diced apples in the fall.
Making Cranberry & Orange Buttermilk Breakfast Cake Diet-Friendly
To make this Cranberry & Orange Buttermilk Breakfast Cake more diet-friendly, you can substitute whole wheat flour for the all-purpose flour. For a gluten-free version, use a 1-to-1 gluten-free flour blend. You can also reduce the sugar by 1/4 cup and use a calorie-free sweetener instead. To make it dairy-free, swap the buttermilk for unsweetened almond or oat milk.
Frequently Asked Questions
Q: Can I use frozen cranberries instead of fresh?
A: Absolutely! Frozen cranberries work perfectly well in this Cranberry & Orange Buttermilk Breakfast Cake recipe. You can use them straight from the freezer without thawing.
Q: How long should I beat the egg whites?
A: You’ll want to beat the egg whites until they form stiff, glossy peaks. This usually takes 2-3 minutes with a hand mixer or stand mixer on high speed.
Q: Can I make this cake ahead of time?
A: Yes, the Cranberry & Orange Buttermilk Breakfast Cake can be made a day in advance. Simply allow it to cool completely, then cover and store at room temperature. You can also freeze the baked and cooled cake for up to 2 months.
Q: How should I serve this cake?
A: This Cranberry & Orange Buttermilk Breakfast Cake is delicious on its own, but it’s also wonderful with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of warm maple syrup.
Q: Why did my cake sink in the middle?
A: If your Cranberry & Orange Buttermilk Breakfast Cake sinks in the middle, it’s likely because the egg whites were not whipped to stiff enough peaks, or the batter was overmixed. Be sure to gently fold in the whipped egg whites and avoid over-mixing the batter.
Cranberry & Orange Buttermilk Breakfast Cake
- Total Time: 50
- Yield: 8
Description
Indulge in the delightful combination of tart cranberries and fragrant orange zest in this moist and crumbly Cranberry & Orange Buttermilk Breakfast Cake. Perfect for a cozy morning treat or a leisurely brunch.
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. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan and set it aside.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. 4. Add the eggs one at a time, beating well after each addition.
5. 5. Alternate adding the buttermilk and the dry ingredients to the butter mixture, mixing just until combined.
6. 6. Fold in the grated orange zest and the fresh or frozen cranberries.
7. 7. Pour the batter into the prepared baking pan and smooth the top.
8. 8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For a crunchy topping, sprinkle the top of the batter with a tablespoon of coarse sugar before baking.
- Prep Time: 10
- Cook Time: 40
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American
Conclusion
This Cranberry & Orange Buttermilk Breakfast Cake is a true gem of a recipe – bursting with vibrant citrus flavor, studded with tart cranberries, and boasting a delightfully light and tender crumb. It’s the perfect way to start your day, whether you’re enjoying a slice on a cozy Sunday morning or serving it up for a special brunch. I hope this recipe becomes a new favorite in your household, just as it has been in mine for years. So what are you waiting for? Preheat your oven and get ready to bake up a batch of this irresistible Cranberry & Orange Buttermilk Breakfast Cake today!