Cape Cod Cranberry Orange Breakfast Cake
Cape Cod Cranberry Orange Breakfast Cake is a classic New England coffee cake made with fresh, dry-harvested Cape Cod cranberries, bright orange zest, and a fragrant blend of vanilla and almond extracts. Light yet moist, gently tart, and easy to prepare in a single mixing bowl, this seasonal breakfast cake highlights the distinctive flavor of local cranberries -- especially the Howes variety grown by Annie’s Crannies on Cape Cod -- and is perfect for holiday mornings, weekend brunch, or make-ahead entertaining.
Equipment
- 1 9-by-9 inch square baking pan
- Parchment paper, with a bit of overhang for easy lifting
Ingredients
- ½ cup plus 2 tablespoons buttermilk brought to room temperature
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg at room temperature
- ¾ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon freshly grated orange zest
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 cups fresh cranberries halved (or frozen berries are fine - use straight from the freezer)
- 3 tablespoons demerara sugar for topping
Instructions
- Heat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper, allowing the paper to extend above the edges of the pan for easy removal later. Lightly grease the parchment and sides of the pan.
- Set the buttermilk out about 30 minutes ahead of time so it can lose its chill—this helps the batter come together smoothly.
- In a large mixing bowl, beat the softened butter and granulated sugar together until pale, fluffy, and noticeably lighter in texture, about five minutes. Pause occasionally to scrape down the sides of the bowl.½ cup unsalted butter; 1 cup granulated sugar
- Add the egg and beat until fully incorporated. Mix in the vanilla extract, almond extract, and orange zest, followed by the baking powder, baking soda, and salt, scraping the bowl again to ensure everything is evenly combined.1 large egg; ¾ teaspoon vanilla extract; ¾ teaspoon almond extract; 1 tablespoon freshly grated orange zest; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 teaspoon salt
- Reduce the mixer speed and add half of the flour, mixing just until most of it disappears. Pour in the buttermilk, blend briefly, then add the remaining flour. Stop mixing as soon as the flour is fully incorporated -- overmixing will toughen the cake.½ cup plus 2 tablespoons buttermilk; 2 cups all-purpose flour
- Using a silicone spatula, gently fold in the cranberries, distributing them evenly.2 cups fresh cranberries
- Transfer the batter to the prepared pan and spread it into an even layer. The batter will be quite thick -- this is exactly how it should be, no reason for concern. Sprinkle the demerara sugar evenly over the top.3 tablespoons demerara sugar
- Bake for 40 to 45 minutes, until the cake is puffed, lightly golden on top, and a toothpick inserted into the center comes out clean. Begin checking several minutes early if your oven tends to run hot, as overbaking will quickly dry the cake.
- Allow the cake to cool in the pan for 30 minutes. Use the parchment overhang to lift it out before slicing.
- Once the cake is fully cooled, store any leftovers at room temperature in an airtight container, or cover the pan tightly with foil.
Video
Notes
- Fresh vs. Frozen Cranberries - Fresh, dry-harvested Cape Cod cranberries deliver the best texture and flavor, but frozen cranberries work well if used straight from the freezer. Do not thaw before adding to the batter, as thawed berries can release excess moisture and affect the crumb.
- Why the Batter Is Thick - This breakfast cake batter is intentionally dense. The thick consistency helps suspend the cranberries evenly throughout the cake and prevents them from sinking during baking.
- Room-Temperature Ingredients Matter - Using softened butter, room-temperature buttermilk, and a room-temperature egg ensures a smoother batter and a lighter, more tender cake.
- Don’t Overmix - Once the flour is added, mix just until incorporated. Overmixing can lead to a tougher texture and diminish the cake’s light, airy finish.
- Best Pan Size - A 9×9-inch square pan creates the ideal cake height and baking time. Using a larger pan may result in a thinner, drier cake.
- Storage & Make-Ahead - This Cape Cod cranberry orange breakfast cake keeps well at room temperature for up to three days when stored in an airtight container or covered tightly. The flavors often deepen by the second day, making it an excellent make-ahead option for holidays and weekend guests.
- Serving Suggestions - Serve slightly warm or at room temperature. This cake pairs beautifully with coffee or tea and can be finished with a buttery vanilla orange glaze for added richness.
Nutrition (per serving)
Calories: 321kcalCarbohydrates: 51gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 360mgPotassium: 79mgFiber: 2gSugar: 28gVitamin A: 380IUVitamin C: 4mgCalcium: 55mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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