Save to Pinterest My kitchen smelled like a citrus grove the morning I made this cake for the first time. I was zesting an orange over the counter when my cat knocked over the whole bowl of cranberries, sending them rolling across the floor like tiny marbles. Instead of panicking, I rinsed them off, chopped them up, and kept going. That cake turned out to be one of the best things I baked all winter, proof that a little chaos in the kitchen rarely ruins anything.
I started baking this cake on Sunday mornings when friends would come over for brunch. They would walk in, follow the smell of butter and citrus, and immediately ask what was in the oven. One friend called it breakfast in cake form, which felt exactly right. Now it shows up at every potluck I go to, wrapped in foil and still warm from the pan.
Ingredients
- All-purpose flour: The structure of the cake, and using exactly 2 cups keeps the crumb tender without being dense.
- Granulated sugar: Sweetens the batter and helps create that slightly crisp top edge I love.
- Baking powder: This is what gives the cake its lift, so make sure yours is fresh or it will turn out flat.
- Salt: Just enough to amplify the orange and balance the sugar.
- Unsalted butter: Softened to room temperature so it whips up light and creamy without lumps.
- Milk: Adds moisture and richness, whole milk works best but I have used 2 percent in a pinch.
- Eggs: Binds everything together and gives the cake structure.
- Vanilla extract: A warm background note that makes the citrus sing.
- Orange zest: The star of the show, use a microplane to get the oils without the bitter white pith.
- Cranberries: Fresh or frozen both work, just chop them so they distribute evenly and do not sink.
- Powdered sugar: Optional but it makes the cake look bakery pretty with just a light dusting.
Instructions
- Prep Your Pan:
- Preheat your oven to 350°F and grease a 9-inch round pan generously with butter or non-stick spray. I line the bottom with parchment paper to make sure it releases cleanly every time.
- Mix the Dry Ingredients:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until there are no clumps. This step aerates the flour and makes sure the baking powder is evenly distributed.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it is pale and fluffy, about 2 minutes. This creates air pockets that make the cake light.
- Add the Wet Ingredients:
- Pour in the milk, crack in the eggs, and add the vanilla, then beat until the mixture is smooth and creamy. Scrape down the sides of the bowl so nothing gets left behind.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing will make the cake tough, so stop as soon as you do not see any streaks of flour.
- Fold in the Flavorings:
- Use a spatula to fold in the orange zest and chopped cranberries with a few gentle strokes. The batter will be thick and the cranberries should be evenly scattered throughout.
- Bake:
- Pour the batter into your prepared pan, smooth the top, and slide it into the oven for 40 to 45 minutes. You will know it is done when a toothpick poked in the center comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar right before slicing if you want it to look fancy.
Save to Pinterest The first time I served this cake, someone asked if it was from a bakery. I laughed and said no, just my messy kitchen and a cat who tried to sabotage me. That moment made me realize how much joy comes from sharing something homemade, even if the process was not perfect. Food tastes better when there is a story behind it.
How to Store and Serve
This cake stays moist and flavorful for up to three days if you keep it covered at room temperature. I wrap it in plastic wrap or store it in an airtight container so it does not dry out. You can also freeze individual slices wrapped in foil for up to a month, then thaw them on the counter for an easy breakfast. Serve it plain, with a dollop of Greek yogurt, or alongside scrambled eggs for a full brunch spread.
Flavor Variations to Try
Swap the cranberries for blueberries or raspberries if you want a sweeter, less tart version. Add half a cup of chopped walnuts or pecans to the batter for crunch and a nutty depth. You can also replace the orange zest with lemon zest for a brighter, sharper citrus flavor. I once stirred in a handful of white chocolate chips and it turned into dessert instead of breakfast.
What to Pair It With
This cake loves a hot cup of coffee or a mug of black tea with a splash of milk. It also pairs beautifully with whipped cream, cream cheese frosting, or a spoonful of orange marmalade. I have served it at brunches alongside quiche, fruit salad, and crispy bacon, and it always disappears first.
- Try it toasted the next day with a smear of butter for a whole new texture.
- Serve it warm with vanilla ice cream for an unexpected dessert twist.
- Pack a slice in a lunchbox with some fresh berries for a midday treat.
Save to Pinterest This cake has become my go to whenever I want to feed people something simple and warm without spending all morning in the kitchen. It feels like a hug on a plate, and that is exactly what breakfast should be.
Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Absolutely. Frozen cranberries work beautifully in this cake and are often easier to find year-round. There's no need to thaw them first—just chop them while frozen and fold them into the batter. They may add a minute or two to the baking time.
- → How should I store this cake?
Keep the cake in an airtight container at room temperature for up to 3 days. The flavors actually develop and improve after a day. For longer storage, wrap individual slices in plastic and freeze for up to 3 months. Thaw at room temperature before serving.
- → Can I make this as muffins instead?
Yes, this batter works well as muffins. Fill a standard 12-cup muffin tin and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. You'll get about 15 muffins from this batch, and they'll bake faster than the full cake.
- → What if I don't have fresh oranges for zest?
Fresh orange zest really makes this cake special, but you can substitute 1 tablespoon of orange extract if needed. Another option is to use freeze-dried orange powder. Neither alternative provides quite the same bright, fresh flavor as zest, but both will work in a pinch.
- → Can I reduce the sugar in this cake?
You can reduce the sugar to 3/4 cup without significantly affecting the texture. The cake will be less sweet, which some people prefer given the tart cranberries. Don't reduce it further than that, as sugar contributes to the tender crumb structure.
- → What's the best way to serve this cake?
Enjoy it warm or at room temperature, plain or with a dusting of powdered sugar. It pairs wonderfully with morning coffee or tea. For extra richness, serve with whipped cream, Greek yogurt, or even a spread of softened butter. It also makes an excellent base for strawberry shortcake-style desserts.