Cranberry Orange Breakfast Cake (Printable)

Tender cake with fresh orange zest and tart cranberries for a cozy morning treat.

# What You 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 whole 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

# 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 40-45 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 Suggestions:

01 -
  • The orange zest wakes up every bite without being too sweet or heavy.
  • It works just as well for a quiet breakfast alone as it does for a table full of guests.
  • The tart cranberries keep it from feeling like dessert, even though it absolutely could be.
  • You can mix the batter by hand if you want, no fancy equipment required.
02 -
  • If your cranberries are frozen, don't thaw them first or they'll bleed too much into the batter and turn it pink.
  • Softened butter means you can press a finger into it easily, not melted or straight from the fridge.
  • Overmixing after adding the flour is the fastest way to a dense, rubbery cake, so use a light hand.
  • Let the cake cool fully before slicing or it will crumble and fall apart on your plate.
03 -
  • Room temperature eggs and milk mix into the batter more smoothly and create a more even crumb.
  • Toss the cranberries in a tablespoon of flour before folding them in, it helps keep them from sinking to the bottom.
  • If the top browns too quickly, tent it loosely with foil for the last 10 minutes of baking.
  • A serrated knife makes cleaner slices, especially if the cake is still slightly warm.
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