Cranberry Orange Breakfast Cake (Printer-friendly)

Tender crumb cake with bright orange zest and bursts of tart cranberry, perfect for cozy mornings or 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)

# 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, about 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 advice:

01 -
  • It comes together in under two hours, making it perfect for when you want homemade cake without the fuss.
  • The tartness of cranberry cuts through the sweetness in a way that feels bright and alive on your tongue, especially paired with strong coffee.
  • Orange zest gives you that sophisticated flavor without needing to juice anything or deal with extra moisture in the batter.
02 -
  • Don't thaw frozen cranberries—they stay whole and don't bleed juice into your batter if they're still frozen when they go in.
  • Room temperature eggs and butter mix more evenly and incorporate air better than cold ones, so take them out of the fridge 30 minutes before you start.
03 -
  • If your kitchen is cold or you don't have time to wait for butter to soften, cut it into small cubes and let it sit near the oven for a few minutes—it softens faster than you'd expect.
  • The smell of a cake baking is half the pleasure, so open your kitchen windows and let the neighborhood know something good is happening in there.
Go back