Cranberry Orange Breakfast Cake (Printable version)

Tender morning cake with vivid orange zest and bursts of tart cranberry for a cozy start to any day.

# 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 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)

# Step-by-step guide:

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. Avoid overmixing.
06 - Fold in orange zest and chopped cranberries gently with a spatula until evenly distributed throughout the batter.
07 - Pour batter into the prepared cake pan and spread evenly with a spatula.
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 serve.

# Expert tips:

01 -
  • The orange zest gives every bite a bright, sunny flavor that wakes you up better than coffee.
  • Cranberries add little pockets of tartness that keep the sweetness balanced and interesting.
  • It stays moist for days and actually tastes better the next morning.
  • You can mix the batter by hand if your mixer is buried in the back of a cupboard.
02 -
  • Do not skip the cooling time in the pan or the cake will fall apart when you try to remove it.
  • Chop the cranberries instead of leaving them whole or they will sink straight to the bottom.
  • Room temperature butter and eggs mix more easily and create a smoother batter.
  • If your cranberries are frozen, do not thaw them or they will bleed too much color into the batter.
03 -
  • Zest the orange directly over the bowl so the oils spray into the batter and add even more flavor.
  • Use a light hand when folding in the cranberries or you will deflate all the air you just worked to create.
  • If the top starts browning too quickly, tent the pan with foil for the last 10 minutes of baking.
  • Let the cake cool completely before dusting with powdered sugar or it will melt and disappear.
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