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Cranberry Orange Breakfast Cake with Sour Cream

Cranberry orange breakfast cake with sour cream is a tender, buttery cake baked with tart cranberries and bright orange zest. The batter comes together with an electric mixer and bakes until golden, with a few moist crumbs on the toothpick.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 353
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 cup sour cream
  • 1 tbsp orange zest finely grated
  • 2 tbsp orange juice
  • 1.5 cups cranberries fresh or frozen; frozen cranberries not thawed

Equipment

  • 1 9-inch square baking pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9-inch square baking pan.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
  5. Beat in the eggs one at a time.
  6. Mix in the sour cream, orange zest, and orange juice.
  7. Mix the dry ingredients into the butter mixture just until combined.
  8. Gently fold in the cranberries.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 45 to 55 minutes, until golden and a toothpick inserted into the cake portion comes out with a few moist crumbs.
  11. Cool the cake in the pan for at least 15 minutes before cutting.

Notes

For a tender cake, mix the dry ingredients in just until combined and fold the cranberries in gently. Refrigerate covered for up to 4 days; freeze slices for up to 2 months. For a dairy-free adaptation, use plant-based butter and sour cream.