Cranberry Orange Breakfast Cake (Printable)

Tender cake with bright orange zest and tart cranberries, perfect for cozy mornings and brunch gatherings.

# Ingredient List:

→ 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 & 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)

# Directions:

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 to 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 Advice:

01 -
  • The orange zest brightens every bite without being cloying or artificial.
  • Cranberries stay tart and jammy, giving little pops of flavor that keep each slice interesting.
  • It comes together in one bowl with no fussy folding or temperamental steps.
  • Leftovers taste even better the next day when the flavors have melded overnight.
02 -
  • If you overmix the batter after adding the flour, the cake will turn out dense and chewy instead of tender.
  • Chopping the cranberries coarsely keeps them from sinking to the bottom and distributes their tartness more evenly.
  • Softened butter means it should leave a slight indent when pressed, not melted or straight from the fridge.
03 -
  • Zest the orange directly over the bowl so the oils spray into the batter and you dont lose any flavor.
  • Use a light hand when folding in the cranberries, they can break apart and turn the batter pink if youre too rough.
  • Check the cake at 40 minutes, ovens vary and you dont want a dry crumb.
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