Cranberry Orange Breakfast Cake (Print View)

Tender crumb with orange zest and tart cranberries, perfect for a cozy, citrusy morning start.

# 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, 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 Advice:

01 -
  • It tastes like morning light, tart and sweet without being cloying, and works just as well with coffee as it does with tea.
  • The texture stays moist for days, so you can bake it Saturday night and still have soft slices by Wednesday.
  • Theres no fussing with layers or complicated techniques, just mix, fold, and bake while you make your first cup of coffee.
02 -
  • Dont skip the orange zest, it carries nearly all the citrus flavor, and juice alone wont give you the same brightness.
  • If using frozen cranberries, dont thaw them first or they'll bleed too much color and make the batter watery.
  • Let the cake cool fully before slicing or it will crumble and fall apart on the plate.
03 -
  • Use a light hand when folding in the cranberries, if you stir too hard they'll break apart and turn the batter pink.
  • Zest the orange before you juice it for another recipe, that way nothing goes to waste and you always have zest ready.
  • Line the bottom of your pan with parchment but grease the sides, this makes releasing the cake foolproof every time.
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