Cranberry Orange Breakfast Cake (Print version)

Tender crumb meets tart cranberries and bright orange zest in this cozy morning cake

# 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 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)

# 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 mixing 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 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 enjoy.

# Expert Tips:

01 -
  • It tastes like a fancy bakery treat but comes together in one bowl with no fuss or tricky techniques.
  • The tart cranberries keep it from being too sweet, so you can eat a thick slice without feeling guilty before noon.
  • It stays moist for days and actually improves after sitting overnight in a covered tin.
  • You can pretend it's healthy because there's fruit in it, and no one will argue with you at breakfast.
02 -
  • Don't skip softening the butter to room temperature, cold butter won't cream properly and you'll end up with a dense, heavy cake instead of a tender one.
  • If you're using frozen cranberries, don't thaw them first or they'll release too much juice and turn the batter pink and soggy.
  • Check your cake at 40 minutes because ovens vary wildly, and overbaking will dry it out faster than anything else.
03 -
  • Zest your orange before you juice it, because trying to zest a juiced orange is a frustrating mess I've learned to avoid.
  • Use a light hand when folding in the cranberries, overmixing at this stage will crush them and turn your batter pink and watery.
  • Let the cake cool completely before dusting with powdered sugar, or the sugar will melt and disappear into the warm surface.
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