When the holiday season rolls around, I find myself craving flavors that make each breakfast feel special. That’s when I stumbled upon the delightful Cranberry Mimosa Breakfast Cake. With its vibrant hues and the promise of a bubbling toast in every slice, this cake brings a festive twist to the breakfast table that’s completely irresistible.
Imagine waking up to a cake that embraces the tangy pop of cranberries, enriched with fresh orange zest, all wrapped in a light, fluffy crumb thanks to a splash of Prosecco. It’s not just a treat; it’s an experience. This cake offers all the joy of traditional breakfast favorites but stands out as a stunning centerpiece for your holiday gatherings. Plus, it’s wonderfully simple to whip up, ensuring that your mornings can be as stress-free as they are delicious.
So, whether you’re hosting a holiday brunch or simply treating your family on a cozy winter morning, this Cranberry Mimosa Breakfast Cake is sure to impress everyone who takes a bite. Let’s dive into this festive recipe!
Why is Cranberry Mimosa Breakfast Cake a Must-Try?
Bold flavors: The delightful burst of cranberries paired with zesty orange makes each bite a celebration.
Effortless prep: With just a few simple steps, you’ll have a stunning cake ready to impress without the stress.
Festive charm: This cake is not just for breakfast; it’s a centerpiece that brightens any holiday table.
Versatile options: Easily customize using your favorite fruits or yogurts for a personalized twist.
Made for sharing: Perfect for holiday gatherings, this generous recipe ensures there’s plenty to go around.
Cranberry Mimosa Breakfast Cake Ingredients
For the Cake Batter
- Cooking Spray – Prevents sticking and ensures easy release from the pan.
- Unsalted Butter (1 cup, 2 sticks) – Adds richness and moisture; soften for best results.
- Granulated Sugar (1 3/4 cups, 350 g, divided) – Sweetens the cake and is crucial for its tender texture; save extra for serving.
- Finely Grated Orange Zest (2 tbsp, from 2 large navel oranges, divided) – Infuses a fragrant citrus aroma; extra zest enhances the flavor.
- Large Eggs (2) – Provides the necessary structure and stability to the cake.
- Large Egg Yolks (2) – Adds moisture and richness for a tender crumb.
- Cake Flour (4 cups, 480 g) – Creates a light and airy cake; avoid all-purpose flour for optimal texture.
- Baking Powder (2 1/2 tsp) – Leavens the cake for a light rise.
- Kosher Salt (1 tsp) – Balances sweetness and enhances overall flavor.
- Baking Soda (1/2 tsp) – Reacts with the acidic ingredients to help the cake rise.
- Fresh Orange Juice (1 cup, from 2 large navel oranges) – Adds moisture and delightful citrus flavor.
- Plain Greek Yogurt (1/2 cup) – Contributes moisture and tanginess; can substitute with sour cream.
- Brut Prosecco (1/2 cup) – Infuses a hint of bubbly texture and flavor into the cake.
- Fresh or Frozen Cranberries (12 oz, about 3 cups, divided) – Offers tartness and festive color; thaw if frozen and rinse to prevent color bleeding.
For Serving
- Additional Granulated Sugar – Sprinkle on top for a delightful finishing touch.
- Whipped Cream or Fresh Cranberries – Add for garnish to enhance presentation and flavor.
Now that you have all the ingredients ready, you’re one step closer to creating an unforgettable Cranberry Mimosa Breakfast Cake that will make your holiday mornings truly special!
How to Make Cranberry Mimosa Breakfast Cake
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Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease your cake pan with cooking spray to prevent sticking.
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Cream and Mix: In a large mixing bowl, cream together the softened unsalted butter and 1 3/4 cups of granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
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Add Eggs: Incorporate the large eggs and yolks, mixing until everything is well combined and smooth.
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Whisk Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, kosher salt, and baking soda to ensure even distribution of the leavening agents.
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Combine Ingredients: Gradually alternate adding the dry mixture and the wet ingredients (fresh orange juice, Greek yogurt, and Prosecco) to the butter mixture, stirring just until combined. Avoid overmixing!
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Fold in Cranberries: Gently fold in your cranberries and the finely grated orange zest, being careful not to break the fruit.
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Pour and Smooth: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
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Bake to Perfection: Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean, and the cake is beautifully golden brown.
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Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, dust the top with additional granulated sugar if desired.
Optional: Serve with whipped cream or a sprinkle of fresh cranberries for an extra festive touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cranberry Mimosa Breakfast Cake
Room Temperature: Keep the cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 5 days to maintain its freshness.
Fridge: For extended freshness, store the cake in the fridge for up to a week. Make sure it’s wrapped well to prevent it from drying out.
Freezer: You can freeze slices of the Cranberry Mimosa Breakfast Cake for up to 3 months. Wrap each slice individually in plastic wrap, then place in a freezer bag for added protection.
Reheating: To enjoy, let the frozen slices thaw in the fridge overnight, then reheat in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) until warmed through.
What to Serve with Cranberry Mimosa Breakfast Cake?
When the aroma of the Cranberry Mimosa Breakfast Cake fills the air, it’s time to consider delightful pairings that will elevate your festive breakfast table.
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Classic Eggs Benedict: The rich hollandaise sauce and poached eggs provide a savory balance to the sweetness of the cake, creating a harmonious brunch experience.
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Fresh Fruit Salad: A vibrant mix of berries and citrus fruits not only adds color but also refreshing flavors that complement the cranberries beautifully.
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Sage Sausage Links: The savory, herbaceous notes from these sausage links contrast perfectly with the cake’s sweetness, delivering a well-rounded meal.
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Creamy Yogurt Parfaits: Layered with granola and fresh fruits, these parfaits bring a creamy texture and yogurt’s tanginess that pairs excellently with the cake’s sweetness.
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Sparkling Water with Citrus: A refreshing glass of sparkling water infused with lemon or lime not only cleanses the palate but accentuates the citrus flavors in the cake.
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Maple Bacon: The sweet and salty candied bacon side is a perfect addition, adding delightful crunch and a burst of flavor that complements both sweet and savory.
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Hot Coffee or Spiced Tea: The warmth of freshly brewed coffee or spiced tea provides a cozy drink option that enhances the cake’s festive appeal.
Indulge in these pairings to create a memorable holiday breakfast that’s sure to satisfy every palate.
Cranberry Mimosa Breakfast Cake Variations
Feel free to explore these delightful twists on your Cranberry Mimosa Breakfast Cake to enhance flavors and cater to different tastes!
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Berry Burst: Substitute cranberries with blueberries or cherries to create a juicy and sweet flavor profile. The vibrant colors will also make your cake more visually stunning!
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Yogurt Twist: Use flavored yogurt, such as vanilla or lemon, for an extra layer of deliciousness. The subtle hints of flavor will elevate each bite to new heights.
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Nutty Delight: Incorporate chopped walnuts or pecans into the batter for a delightful crunch. The nuts add texture while complementing the cake’s moist crumb beautifully.
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Chocolate Indulgence: Fold in mini chocolate chips for a special treat. The chocolate contrasts beautifully with the tartness of cranberries, making this cake irresistible.
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Citrus Zing: Add a teaspoon of lemon zest along with the orange zest for a zesty kick. This brightens the flavor further, creating a more complex taste profile.
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Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend. Ensure your baking powder is gluten-free as well for a worry-free treat.
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Spice Infusion: Sprinkle in a teaspoon of ground cinnamon or nutmeg to add warmth and depth. The spices will evoke cozy feelings perfect for chilly mornings.
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Different Fizz: Swap out Prosecco with another sparkling beverage, like champagne or a non-alcoholic sparkling cider, to fit your occasion. Each adds a unique twist to the overall flavor.
Explore these variations and make this breakfast cake truly your own!
Helpful Tricks for Cranberry Mimosa Breakfast Cake
- Perfect Baking Time: Keep an eye on the cake as it bakes. An underbaked cake can be gooey, while overbaking dries it out. Use the toothpick test for best results.
- Choose the Right Flour: Always opt for cake flour in this recipe. All-purpose flour may lead to a denser texture, compromising the cake’s lightness.
- Prep Your Cranberries: If using frozen cranberries, rinse and thaw them to prevent color bleeding into the batter. This keeps your Cranberry Mimosa Breakfast Cake looking gorgeous!
- Moisture Matters: Don’t skip the Greek yogurt; it adds not only moisture but also a delightful tang that balances the sweetness of the cake.
- Cool Completely: Allow the cake to cool completely before slicing for the cleanest cuts. Warm cake is likely to crumble.
Make Ahead Options
These Cranberry Mimosa Breakfast Cakes are perfect for busy mornings and meal prep! You can prepare the batter up to 24 hours in advance and store it in the refrigerator, which helps to enhance the flavors. Simply mix all ingredients as outlined, then cover the bowl tightly with plastic wrap to keep it fresh. When you’re ready to bake, just pour the batter into your prepared pan and pop it in the oven for a delightful, fresh cake with minimal effort. This method preserves the cake’s moistness while ensuring it’s just as delicious when served. Enjoy the peace of mind that comes with being prepared for your festive gatherings!
Cranberry Mimosa Breakfast Cake Recipe FAQs
What type of cranberries should I use for the cake?
Absolutely! Fresh cranberries give the best flavor and visual appeal. If you’re using frozen cranberries, be sure to rinse and thaw them first to avoid any color bleeding that may affect the cake’s appearance.
How long can I store the Cranberry Mimosa Breakfast Cake?
You can keep the wrapped cake at room temperature for up to 5 days. If you’d like to extend its freshness, storing it in the fridge will keep it good for an additional week. Make sure it’s wrapped well to prevent it from drying out.
Can I freeze the Cranberry Mimosa Breakfast Cake?
Very! To freeze, wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight before reheating in the microwave for 10-15 seconds or in the oven at 350°F (175°C).
What should I do if my cake doesn’t rise?
If your cake doesn’t rise, it could be due to expired baking powder or baking soda. Always check the expiration dates before using them. Make sure you measure your ingredients accurately, especially the flour, as too much can lead to a denser cake.
Can I make substitutions for dietary restrictions?
Certainly! You can substitute the Greek yogurt with sour cream or a dairy-free yogurt for a different flavor and texture. If you’re making this for someone with allergies, ensure that the cranberries and any additional ingredients are safe for them.
Can I prepare the batter in advance?
Yes, you can! To make your morning easier, prepare the batter a day in advance and store it in the refrigerator. When you’re ready to bake, just allow it to come to room temperature before pouring it into the cake pan and popping it in the oven.
Cranberry Mimosa Breakfast Cake for a Festive Holiday Morning
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously grease your cake pan with cooking spray to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy.
- Incorporate the large eggs and yolks, mixing until combined.
- In a separate bowl, whisk together the cake flour, baking powder, kosher salt, and baking soda.
- Gradually alternate adding the dry mixture and wet ingredients (fresh orange juice, Greek yogurt, and Prosecco) to the butter mixture.
- Gently fold in the cranberries and finely grated orange zest.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.