Tangy Cranberry Cake

Cozycakes Cottage: Tangy Cranberry Breakfast Cake

I think cranberries are such a pretty little fruit, but when I bake with them I tell myself I’m doing something good for my health.  You know, because of their antioxidant qualities.  Are you buying that?

When bags of cranberries were on sale before Thanksgiving, I grabbed a bunch and froze them.  I was pretty sure I’d never get through all of them, but now I’m down to one bag.   Off to the market soon to stock up on more for the winter.  Like a little squirrel, I am.

Cozycakes Cottage: Tangy Cranberry Breakfast Cake

Of course, I have to share another delicious breakfast cake featuring the glorious, festive cranberry.  This has orange juice and zest in it, giving it a little zippy flavor.  Maybe you’re rushing around during these last few days before Christmas, but I hope you have a bit of time to treat yourself or your family or friends to this breakfast treat!

♥♥♥ Merry Christmas!

This recipe is from Gooseberry Patch’s Have Yourself a Homemade Christmas book and shared by Linda Hendrix of Moundville, MO.  Thanks, Linda!

Enjoy! ♥

Cooking with Gooseberry Patch: Tangy Cranberry Breakfast Cake

Tangy Cranberry Breakfast Cake
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 2 c. all-purpose flour
  • 1⅓ c. sugar, divided
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼. tsp. salt
  • 2 eggs, divided
  • ¾ c. orange juice
  • ¼ c. butter, melted
  • 2 tsp. vanilla extract, divided
  • 2 c. cranberries, coarsely chopped
  • Optional: 1 Tbsp. orange zest
  • 8-oz. pkg. cream cheese, softened
  • Topping: 6 Tbsp. all-purpose flour, ¼ c. sugar, 2 Tbsp. butter
  1. Combine flour, one cup sugar, baking powder, baking soda and salt in a large bowl; mix well and set aside. Combine one egg, orange juice, butter and one teaspoon vanilla in a small bowl; mix well and stir into flour mixture until well combined. Fold in cranberries and zest, if using. Pour into a greased 9' round springform pan and set aside.
  2. Beat together cream cheese and remaining ⅓ cup sugar in a small bowl until smooth. Add remaining egg and one teaspoon vanilla; mix well. Spread over batter; sprinkle with topping. Place pan on a baking sheet; bake at 350 for 1¼ hours or until golden. Let cool on wire rack for 15 minutes before removing sides of pan. Serves 12.
  3. For topping: Combine flour and sugar in a small bowl. Cut in butter with a fork until mixture resembles coarse crumbs.


13 thoughts on “Tangy Cranberry Cake

  1. Danielle, I have bought the cranberries but keep staring at them and your post and it is not coming together. May have to put the cranberries in sangria instead!

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