Cranberry Orange Breakfast Cake (Print Version)

Tender cake with orange zest and tart cranberries for cozy mornings

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup milk
07 - 2 large eggs
08 - 1 teaspoon vanilla extract

→ Flavorings and Add-ins

09 - Zest of 1 large orange
10 - 1 cup fresh or frozen cranberries, coarsely chopped

→ For Serving

11 - Powdered sugar for dusting, optional

# How To:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
03 - In a separate bowl, cream softened butter with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add milk, eggs, and vanilla extract to the creamed butter. Beat on medium speed until smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Fold in orange zest and chopped cranberries gently with a spatula until evenly distributed.
07 - Pour batter into the prepared cake pan and spread evenly.
08 - Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar just before serving, if desired. Slice and enjoy.

# Expert Tips:

01 -
  • The cranberries stay tart and juicy, cutting through the sweetness in a way that feels bright instead of cloying.
  • It uses everyday ingredients you likely already have, no special trips to the store required.
  • The orange zest makes your whole house smell like a citrus grove in the middle of winter.
  • It keeps beautifully for days, getting even more tender as the flavors settle in together.
02 -
  • Room temperature butter and eggs mix faster and create a smoother batter, cold ingredients can curdle and leave you with a grainy texture.
  • Chopping the cranberries prevents them from sinking to the bottom and gives you tart bursts in every bite instead of a jammy layer at the base.
  • Don't open the oven door in the first 30 minutes or the cake can collapse in the center from the temperature drop.
03 -
  • Zest the orange before you juice it, it's almost impossible to zest a juiced orange and you'll waste all that fragrant oil.
  • If your cranberries are frozen, don't thaw them, toss them in straight from the freezer so they don't bleed color into the batter.
  • Use a light hand when folding in the fruit and zest, overworking the batter at this stage can make the cake dense instead of fluffy.
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