15 Irresistible Fall Breakfast Cake Recipes to Cozy Up Your Mornings

Fall is the season of cozy mornings, warm drinks, and comforting aromas drifting from the kitchen.

There’s no better way to start your autumn day than with a slice of moist, flavorful breakfast cake.

From spiced pumpkin and apple cinnamon to banana bread and pecan delights, breakfast cakes are versatile, easy to make, and perfect for sharing with family and friends.

These 15 fall breakfast cake recipes combine seasonal flavors, wholesome ingredients, and a touch of indulgence, making them ideal for leisurely mornings or festive brunches.

Whether you prefer a quick grab-and-go slice or a centerpiece for your table, these cakes are guaranteed to elevate your fall mornings.

15 Irresistible Fall Breakfast Cake Recipes to Cozy Up Your Mornings

Fall breakfast cakes are a wonderful way to embrace the season’s flavors and aromas.

From pumpkin spice and apple cinnamon to banana and pecan creations, these 15 recipes offer something for every taste.

They are perfect for cozy mornings, brunch gatherings, or as a sweet treat with coffee or tea.

With these recipes, your kitchen will be filled with warmth, comfort, and the delightful scent of fall.

Try these breakfast cakes this season and make every morning feel a little more special.

Pumpkin Spice Breakfast Cake

This pumpkin spice breakfast cake is a cozy fall treat that fills your kitchen with warm, inviting aromas.

Moist pumpkin puree, cinnamon, nutmeg, and cloves create a tender, flavorful cake.

It’s lightly sweetened and perfect for breakfast, brunch, or a comforting snack with coffee or tea.

A simple streusel topping adds a delightful crunch that complements the soft cake beneath.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Streusel topping:

• 1/4 cup brown sugar
• 1/4 cup flour
• 2 tbsp butter, melted
• 1/2 tsp cinnamon

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
• In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• In a separate large bowl, cream butter and brown sugar until light and fluffy.
• Beat in eggs, one at a time, then add pumpkin puree and vanilla.
• Gradually mix in dry ingredients alternating with buttermilk until just combined.
• For the streusel, mix brown sugar, flour, butter, and cinnamon until crumbly.
• Pour batter into prepared pan and sprinkle streusel evenly on top.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Let cool slightly before slicing and serving.

This pumpkin spice breakfast cake is moist, tender, and perfectly spiced for autumn mornings.

The crumbly streusel topping adds texture and extra sweetness.

It’s ideal for breakfast, brunch, or a comforting snack with coffee.

Every bite captures the essence of fall in a warm, flavorful cake.

Apple Cinnamon Coffee Cake

This apple cinnamon coffee cake is a moist, flavorful fall treat with a tender crumb.

Diced apples, cinnamon, and brown sugar fill every bite with autumn warmth.

A buttery crumb topping adds crunch and richness to the soft cake below.

Perfect for breakfast, brunch, or pairing with a steaming cup of coffee on crisp mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced

Crumb topping:

• 1/3 cup flour
• 1/3 cup brown sugar
• 1/4 cup butter, melted
• 1/2 tsp cinnamon

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, cream butter and sugar until fluffy.
• Beat in eggs, then mix in sour cream and vanilla extract.
• Gradually add dry ingredients to wet mixture and mix until just combined.
• Fold in diced apples gently.
• For the crumb topping, combine flour, brown sugar, butter, and cinnamon until crumbly.
• Spread batter in prepared pan and sprinkle crumb topping evenly.
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool slightly before slicing and serving.

This apple cinnamon coffee cake is tender, moist, and full of fall flavors.

The buttery crumb topping adds crunch and richness.

It’s ideal for cozy breakfasts, brunches, or a special autumn treat.

Every bite is comforting, flavorful, and perfectly spiced.

Banana Pecan Breakfast Cake

This banana pecan breakfast cake is a moist and nutty morning treat perfect for fall.

Ripe bananas add natural sweetness and tenderness, while toasted pecans provide crunch and flavor.

A light brown sugar glaze adds extra sweetness without overpowering the cake.

Perfect for breakfast, brunch, or an indulgent snack with coffee or tea.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Glaze:

• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In another large bowl, cream butter and brown sugar until fluffy.
• Beat in eggs, then add mashed bananas and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Stir in chopped pecans.
• Pour batter into prepared pan and smooth the top.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Mix glaze ingredients and drizzle over warm cake before serving.

This banana pecan breakfast cake is soft, moist, and bursting with nutty flavor.

The glaze adds subtle sweetness and shine.

Perfect for breakfast, brunch, or a seasonal snack.

Every bite is comforting, flavorful, and ideal for fall mornings.

Maple Pumpkin Streusel Cake

This maple pumpkin streusel cake is a soft, spiced treat perfect for crisp autumn mornings.

Pumpkin puree and warm spices create a tender, flavorful base.

A crunchy maple streusel topping adds texture and sweetness that complements the cake perfectly.

It’s ideal for breakfast, brunch, or as a comforting snack with coffee or tea.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Streusel topping:

• 1/3 cup flour
• 1/4 cup brown sugar
• 2 tbsp butter, melted
• 2 tbsp maple syrup

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• Cream butter and brown sugar until light and fluffy.
• Beat in eggs, pumpkin puree, maple syrup, and vanilla extract.
• Fold in dry ingredients until just combined.
• For streusel, mix flour, brown sugar, butter, and maple syrup until crumbly.
• Pour batter into pan and sprinkle streusel evenly on top.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Let cool slightly before slicing and serving.

This maple pumpkin streusel cake is tender, moist, and perfectly spiced.

The maple streusel adds a sweet, crunchy contrast.

It’s ideal for fall breakfasts or cozy brunches.

Every bite evokes warmth and autumn comfort.

Apple Walnut Breakfast Cake

This apple walnut breakfast cake is a soft, moist, and flavorful treat for fall mornings.

Diced apples and toasted walnuts add texture, flavor, and autumn appeal.

A light cinnamon glaze finishes the cake, enhancing its cozy, spiced taste.

Perfect for breakfast, brunch, or a comforting snack with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/2 cup chopped walnuts

Glaze:

• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp cinnamon

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
• Whisk together flour, baking powder, baking soda, salt, and cinnamon.
• Cream butter and brown sugar until fluffy.
• Beat in eggs, then mix in sour cream and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Gently fold in diced apples and walnuts.
• Pour batter into pan and smooth the top.
• Bake for 40–45 minutes, or until a toothpick comes out clean.
• Mix glaze ingredients and drizzle over cooled cake before serving.

This apple walnut breakfast cake is soft, moist, and full of autumn flavor.

The walnuts and glaze add texture and sweetness.

Perfect for fall breakfasts, brunches, or cozy treats.

Every bite is comforting, flavorful, and seasonally delightful.

Pear and Almond Breakfast Cake

This pear and almond breakfast cake is moist, tender, and perfect for crisp fall mornings.

Fresh pears provide natural sweetness and a juicy texture.

Almond extract and sliced almonds enhance the flavor, giving the cake a nutty, aromatic touch.

It’s ideal for breakfast, brunch, or a comforting afternoon snack with tea or coffee.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup sour cream
• 2 ripe pears, peeled and diced
• 1/4 cup sliced almonds

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, almond extract, and sour cream.
• Gradually fold in dry ingredients until just combined.
• Gently fold in diced pears.
• Pour batter into prepared pan and sprinkle sliced almonds on top.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Cool slightly before slicing and serving.

This pear and almond cake is moist, flavorful, and perfectly spiced for fall.

The almonds add crunch and aroma.

Every bite is tender, nutty, and comforting, making it ideal for autumn breakfasts.

Pumpkin Streusel Coffee Cake

This pumpkin streusel coffee cake is tender, moist, and spiced with cinnamon and nutmeg.

Pumpkin puree adds natural sweetness and autumn flavor.

A buttery streusel topping provides a crunchy contrast to the soft, fluffy cake beneath.

Perfect for breakfast, brunch, or a cozy snack with coffee or tea on chilly mornings.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1 tsp vanilla extract

Streusel topping:

• 1/3 cup flour
• 1/4 cup brown sugar
• 2 tbsp butter, melted
• 1/2 tsp cinnamon

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Cream butter and brown sugar until fluffy.
• Beat in eggs, pumpkin puree, milk, and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Prepare streusel by mixing flour, brown sugar, butter, and cinnamon until crumbly.
• Pour batter into pan and sprinkle streusel evenly on top.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Cool slightly before slicing and serving.

This pumpkin streusel coffee cake is soft, moist, and perfectly spiced.

The crumbly topping adds texture and sweetness.

Every bite is comforting, flavorful, and ideal for cozy fall mornings.

Apple Caramel Breakfast Cake

This apple caramel breakfast cake is moist, sweet, and full of autumn flavors.

Tender cake is filled with diced apples and swirled with homemade or store-bought caramel sauce.

A cinnamon-spiced topping adds warmth and texture to each bite.

Perfect for fall breakfasts, brunch, or a comforting dessert with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/4 cup caramel sauce

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
• Whisk together flour, baking powder, baking soda, salt, and cinnamon.
• Cream butter and brown sugar until light and fluffy.
• Beat in eggs, milk, and vanilla extract.
• Gradually fold in dry ingredients until combined.
• Gently fold in diced apples.
• Pour batter into pan and drizzle caramel sauce evenly on top.
• Bake for 40–45 minutes, or until a toothpick comes out clean.
• Cool slightly before slicing and serving.

This apple caramel breakfast cake is moist, tender, and full of fall flavor.

The caramel adds sweetness and richness.

Every bite is comforting, sweet, and perfect for cozy autumn mornings.

Cinnamon Roll Breakfast Cake

This cinnamon roll breakfast cake combines the flavors of classic cinnamon rolls in a convenient cake form.

Swirls of cinnamon sugar throughout the tender cake provide rich, sweet flavor.

A simple glaze adds extra sweetness and visual appeal.

Perfect for breakfast, brunch, or special fall occasions with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 cup milk
• 1 tsp vanilla extract

Cinnamon swirl:

• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp melted butter

Glaze:

• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Cream butter and sugar until fluffy.
• Beat in eggs, milk, and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Mix cinnamon swirl ingredients and drop spoonfuls over batter, gently swirling with a knife.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Mix glaze ingredients and drizzle over warm cake before serving.

This cinnamon roll breakfast cake is tender, moist, and rich in flavor.

The cinnamon swirl adds sweetness and visual appeal.

Every bite tastes like a classic cinnamon roll, perfect for fall mornings.

Cranberry Orange Breakfast Cake

This cranberry orange breakfast cake is tangy, sweet, and perfect for fall mornings.

Fresh cranberries and orange zest provide a bright flavor that complements the tender cake.

A light glaze adds sweetness and enhances the citrus aroma.

Perfect for breakfast, brunch, or a festive autumn snack with tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries

Glaze:

• 1/4 cup powdered sugar
• 1 tbsp orange juice

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, milk, vanilla, and orange zest.
• Gradually fold in dry ingredients until just combined.
• Gently fold in cranberries.
• Pour batter into prepared pan and smooth the top.
• Bake for 40–45 minutes, or until a toothpick comes out clean.
• Mix glaze ingredients and drizzle over cooled cake before serving.

This cranberry orange breakfast cake is tangy, sweet, and perfectly spiced for fall.

The glaze enhances the citrus flavor and aroma.

Every bite is refreshing, flavorful, and ideal for autumn mornings or brunch gatherings.

Caramel Apple Breakfast Cake

This caramel apple breakfast cake is a soft, sweet, and comforting fall treat.

Juicy apples and warm spices like cinnamon and nutmeg create a tender, flavorful cake.

Caramel drizzle enhances the sweetness and adds a luxurious touch.

It’s ideal for breakfast, brunch, or a cozy snack with coffee or tea on crisp autumn mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/4 cup caramel sauce

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, milk, and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Gently fold in diced apples.
• Pour batter into prepared pan and drizzle caramel sauce over the top.
• Bake for 40–45 minutes, or until a toothpick comes out clean.
• Cool slightly before slicing and serving.

This caramel apple breakfast cake is moist, tender, and full of autumn flavor.

The caramel adds richness and sweetness to every bite.

It’s perfect for cozy fall breakfasts, brunches, or a seasonal treat.

Pumpkin Cream Cheese Swirl Cake

This pumpkin cream cheese swirl cake is rich, moist, and indulgent for fall mornings.

Pumpkin puree and warm spices create a soft, flavorful cake.

Cream cheese swirls add a creamy, tangy contrast that elevates each bite.

Perfect for breakfast, brunch, or a comforting treat with coffee or tea.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1 tsp vanilla extract

Cream cheese swirl:

• 4 oz cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp vanilla extract

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• Cream butter and brown sugar until light and fluffy.
• Beat in eggs, pumpkin puree, milk, and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Beat cream cheese, sugar, and vanilla until smooth.
• Drop spoonfuls of cream cheese mixture over the batter and swirl gently with a knife.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Cool slightly before serving.

This pumpkin cream cheese swirl cake is moist, tender, and perfectly spiced.

The cream cheese swirl adds richness and creaminess to every bite.

It’s ideal for fall breakfasts, brunches, or special seasonal occasions.

Cinnamon Apple Walnut Cake

This cinnamon apple walnut cake is tender, flavorful, and full of fall warmth.

Chopped apples and toasted walnuts add sweetness, crunch, and texture.

A hint of cinnamon makes it aromatic and perfect for autumn mornings.

It’s ideal for breakfast, brunch, or an indulgent afternoon snack with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/2 cup chopped walnuts

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
• Whisk together flour, baking powder, baking soda, salt, and cinnamon.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, milk, and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Gently fold in apples and walnuts.
• Pour batter into prepared pan and smooth the top.
• Bake for 40–45 minutes, or until a toothpick comes out clean.
• Cool slightly before slicing and serving.

This cinnamon apple walnut cake is moist, tender, and full of autumn flavor.

The walnuts provide a crunchy contrast to the soft cake.

Every bite is comforting, sweet, and perfect for fall mornings.

Maple Pecan Breakfast Cake

This maple pecan breakfast cake is soft, moist, and richly flavored for fall.

Maple syrup adds natural sweetness, while toasted pecans provide crunch and nuttiness.

Warm spices like cinnamon and nutmeg enhance the seasonal appeal.

Perfect for breakfast, brunch, or as a comforting snack with coffee or tea.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup maple syrup
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×9-inch pan.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Cream butter and maple syrup until smooth and fluffy.
• Beat in eggs, milk, and vanilla extract.
• Gradually fold in dry ingredients until just combined.
• Gently fold in pecans.
• Pour batter into prepared pan and smooth the top.
• Bake for 35–40 minutes, or until a toothpick comes out clean.
• Cool slightly before slicing and serving.

This maple pecan breakfast cake is soft, tender, and full of autumn flavor.

The pecans add crunch and richness to each bite.

Every slice is perfect for cozy fall breakfasts or brunch gatherings.

Cranberry Orange Coffee Cake

This cranberry orange coffee cake is tangy, sweet, and bursting with fall flavor.

Fresh cranberries and orange zest create a vibrant, aromatic cake.

A light glaze adds sweetness and enhances the citrus notes.

Perfect for breakfast, brunch, or a festive autumn treat with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries

Glaze:

• 1/4 cup powdered sugar
• 1 tbsp orange juice

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, milk, vanilla extract, and orange zest.
• Gradually fold in dry ingredients until just combined.
• Gently fold in cranberries.
• Pour batter into prepared pan and smooth the top.
• Bake for 40–45 minutes, or until a toothpick comes out clean.
• Mix glaze ingredients and drizzle over cooled cake before serving.

This cranberry orange coffee cake is tangy, sweet, and full of fall flavor.

The glaze enhances citrus aroma and sweetness.

Every bite is perfect for cozy autumn breakfasts or brunches.