Cranberry Orange Breakfast Cake (Printer-Friendly)

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

# 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 & 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 Make It:

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.
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 Suggestions:

01 -
  • It comes together in one bowl with pantry staples and whatever citrus you have on hand.
  • The cranberries stay tart and jammy, cutting through the sweetness in every bite.
  • It tastes even better the next day, which means you can bake it ahead and actually enjoy your morning.
02 -
  • Don't skip softening the butter, cold butter won't cream properly and you'll end up with a dense, heavy cake.
  • Chop your cranberries coarsely, whole ones sink to the bottom and create uneven pockets.
  • Let the cake cool fully before slicing or it will crumble and fall apart on the plate.
03 -
  • Toss your cranberries in a tablespoon of flour before folding them in, it keeps them from sinking to the bottom.
  • Use a microplane for the orange zest to get those fine, fragrant shreds without any bitter white pith.
  • If you're doubling the recipe, bake it in a 9x13 pan and check for doneness a few minutes earlier.
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