This easy Mini Cranberry Breakfast Cake made with orange zest and buttermilk is the best way to wake up and makes just enough for an intimate breakfast or brunch with friends.
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And now on to the recipe…
In Baking Mischief’s first year, I’ve posted a few sweet breakfast recipes. There’s the ever-popular Overnight Cinnamon Rolls for Two, my Pound Cake Cupcakes for Breakfast, and my Crêpes for Two, but I have yet to post a breakfast cake, which is unforgivable because breakfast cakes are the best.
So today, here you go: a Mini Cranberry Breakfast Cake. And seriously, guys, this cake is everything you want in a breakfast plus, it’s mini! It’s baked in a 5×7-inch pan, so it will serve 4 generously, 6 as part of a breakfast spread, and if you leave it sitting on the counter with a knife all morning, you and a partner could probably polish it off before noon. 😉
As far as breakfasts go, a Cranberry Breakfast Cake is just a lovely way to wake up. Throwing it together is a cinch, and it just plain tastes good.
The top is a little crisp and crunchy with sprinkled sugar, and the cranberries baking inside are just tart enough to offset that sweetness. Thanks to buttermilk in the batter, the cake is moist, but not too wet and the orange zest keeps things nice and interesting.
I like all of the recipes I post on this site, but some really stick with me, and this is definitely one of those. I shot these photos a couple of weeks ago when I had family around to feed this too, and I’ve been dreaming about making it again ever since.
There’s one cup of cranberries left in my freezer (you can make the cake using fresh or frozen) and every morning, I have a conversation with myself over whether it would be an appropriate breakfast for one. 🙂
But seriously, do yourselves a favor and try this one. It’s going to be a favorite!
This recipe uses only a small amount of buttermilk. Check out my post What to Do With Leftover Buttermilk for ideas to use up 0r store leftovers. And if you don’t have buttermilk on hand, that post also has a recipe for how to make a buttermilk substitute with milk and lemon juice.
Mini Cranberry Breakfast Cake
Ingredients
Special Equipment
Mini Cranberry Breakfast Cake
- 1/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar plus 1 1/2 teaspoon for topping
- Zest from 1/2 orange about 1 teaspoon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1 cup cranberries fresh or frozen
Instructions
- Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
- In a medium bowl, cream room temperature butter and sugar until visibly lightened in color, 1 to 2 minutes.
- Whisk in zest, egg, and vanilla. Beat until well-combined.
- In a small bowl, whisk together flour, baking powder, and salt. Stir half of the flour mixture into your wet ingredients, followed by the buttermilk and then the rest of the flour. Mix until just combined and fold in the cranberries.
- Transfer batter to prepared baking dish and gently smooth out the top. Sprinkle with remaining sugar. Bake for 30 to 40 minutes* until top is golden and a toothpick inserted into the center comes out mostly clean, with just a few dry crumbs.
- Cool for at least 5 minutes before serving and enjoy!
Notes
Recipe Adapted From Alexandra Cooks
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Virginia says
Made for breakfast this morning. My husband in a die-hard cranberry scone man.
But he said this was just as good.
Which is great because it is so much easier!
I only had an 8×6 inch pan but I cooked it for about 35 minutes in my toaster oven and it turned out great.
Also, I used lemon juice in my butter milk.
Katie says
Can you make the batter the night before and bake it in the morning?
Tracy says
Hi, Katie. Sorry, this cake should be baked right after making the batter. If you want to save time in the morning, you can leave your butter out overnight so it’s softened and ready to go and then set out the dry ingredients. This cake is pretty quick to throw together, and you should be able to do it in the time it takes your oven to preheat. Hope that helps!
Amethyst Rose says
Loved it!
jane antos says
Hi, I have a question in the recipe you list Baking Powder but in the steps you list Baking Soda which one is it.. jane
Tracy says
Hi, Jane, thanks for catching that! It’s baking powder. Fixed it in the steps. 🙂
CakePants says
This looks like a delightful way to start the day! The relatively small size makes me think it would be perfect to give as a gift to neighbors during the holiday season as well. Yum!
Tracy says
Thanks, Mara!
Dawn - Girl Heart Food says
I love cranberries and orange together and the sugar on top is lovely! Every Christmas morning, hubby and I get up early, open each other’s gifts while sipping coffee before we have Christmas Day dinner with family later in the day. This cake would be perfect to have with our coffee and I’m pretty sure we would finish it off easily 🙂 Pinned! Hope you have a very Merry Christmas & Santa is good to you 😉
Tracy says
Thanks, Dawn, and thanks for pinning! Sounds like a pretty perfect Christmas!!
Leigh says
So glad I saw this on foodgawker! I had half a bag of cranberries and some buttermilk left over from Thanksgiving. Just put this beauty in the oven!
Tracy says
Oh yay! You so won’t regret it. This is one of my fave new breakfast treats I’ve made in ages!
Platter Talk says
The top and cross section of your cake look heavenly. Oranges and buttermilk add a very nice touch!
Boastful Food says
I love your site! So many great ideas and recipes. This one is perfect for chilly winter holiday mornings. Thanks for sharing!
Debra C. says
Two words I haven’t put together cake + breakfast, how is that possible? 😀 This looks like a perfect way to start my day, love this recipe!
Sarah @ Champagne Tastes says
Yumm.. Cake for breakfast is so decadent 😀
Meg @ With Salt and Wit says
I could so eat this for breakfast! I love this!