Pin It My sister showed up one Saturday with a bag of cranberries and a determined look, insisting we needed something bright to shake off the winter blues. We had no plan, just flour, butter, and one stubborn orange rolling around the fruit bowl. What emerged from the oven that afternoon was this cake: tender, citrusy, and flecked with tart ruby bursts that made the kitchen smell like a sunny morning even though snow was piling up outside. It's been my go-to ever since whenever I need breakfast to feel like a small celebration.
I baked this for a brunch potluck once, and someone asked if I'd trained at a bakery. I laughed because I'd literally pulled it together in my pajamas an hour earlier, still half asleep. The orange zest does all the heavy lifting, filling the room with that unmistakable citrus perfume while the cranberries add little pops of color and tang. It's the kind of cake that makes people think you tried harder than you did, which is exactly the kind of recipe I love to keep in my back pocket.
Ingredients
- All-purpose flour: The backbone of the tender crumb, I always spoon it into the measuring cup and level it off to avoid a dense cake.
- Granulated sugar: Just enough sweetness to balance the tart cranberries without turning this into dessert.
- Baking powder: The lift comes from here, make sure it's fresh or the cake will stay flat and sad.
- Salt: A small amount sharpens all the other flavors and keeps the sweetness in check.
- Unsalted butter: Softened to room temperature so it creams properly, this adds richness and keeps the cake moist for days.
- Milk: Whole milk works best for tenderness, but I've used two percent in a pinch with good results.
- Eggs: They bind everything together and give the cake structure, I crack them into a separate bowl first to avoid any shells.
- Vanilla extract: A warm background note that rounds out the citrus and berry flavors beautifully.
- Orange zest: The real star here, use a microplane to get fine, fragrant shreds and avoid the bitter white pith.
- Fresh or frozen cranberries: Coarsely chopped so they don't sink and so every bite gets a tart little surprise.
- Powdered sugar: Optional but it makes the cake look bakery-pretty with just a light dusting on top.
Instructions
- Prep Your Pan:
- Preheat your oven to 350°F and grease a 9-inch round pan generously, then dust it with flour or line the bottom with parchment. This step saves you from heartbreak when the cake sticks later.
- Mix the Dry Base:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until there are no lumps. I like to do this by hand because it takes ten seconds and you don't need to dirty a sifter.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it's light, fluffy, and almost doubled in volume. This takes about two minutes and makes all the difference in the texture.
- Blend the Wet Ingredients:
- Pour in the milk, eggs, and vanilla, then beat everything together until smooth and glossy. Don't worry if it looks a little curdled at first, it will come together.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined and no streaks of flour remain. Overmixing here will give you a tough cake, so stop as soon as it looks uniform.
- Fold in the Good Stuff:
- Use a spatula to gently fold in the orange zest and chopped cranberries, distributing them evenly throughout the batter. The zest will release its oils and perfume the whole thing immediately.
- Pour and Spread:
- Scrape the batter into your prepared pan and spread it evenly with the back of a spoon. Tap the pan gently on the counter to release any air bubbles.
- Bake Until Golden:
- Slide the pan into the oven and bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Your kitchen will smell like a citrus grove by the time it's done.
- Cool and Release:
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If you skip this step, the bottom gets soggy from trapped steam.
- Finish and Serve:
- Dust the top with powdered sugar just before serving if you want it to look extra special. Slice into wedges and watch people's faces light up at the first bite.
Pin It The first time I served this to my neighbor, she took one bite and asked if I'd consider making it for her daughter's birthday brunch. I realized then that this cake has a way of turning ordinary mornings into something worth gathering around. It's not fancy, but it feels generous and warm, like the kind of thing you'd bake for people you actually care about. That's when a recipe stops being just instructions and starts being part of your story.
How to Store and Make Ahead
This cake actually improves after a day in an airtight container, the flavors meld and the crumb gets even more tender. I've made it the night before a brunch and just dusted it with powdered sugar in the morning, which saves a ton of stress. It keeps at room temperature for up to three days, or you can wrap it tightly and freeze it for up to a month. Just thaw it on the counter for a couple hours and no one will know it wasn't baked fresh that morning.
Swaps and Variations
I've swapped in blueberries when cranberries weren't in season and the cake was still fantastic, just a little sweeter and less tart. You can also add a handful of chopped walnuts or pecans to the batter for crunch, or fold in a bit of cinnamon if you want a warmer spice note. One friend of mine uses lemon zest instead of orange and swears by it, though I think the orange has a sunnier, more breakfast-appropriate vibe. If you're dairy-free, almond milk and vegan butter work surprisingly well here.
Serving Suggestions
This cake is perfect on its own with a strong cup of coffee, but it also loves a dollop of whipped cream or a spoonful of Greek yogurt on the side. I've served it at brunches alongside scrambled eggs and fruit salad, and it fits right in without being too sweet. It also makes a lovely afternoon snack or even a light dessert if you're not in the mood for something heavy.
- Pair it with a pot of Earl Grey tea for a cozy, citrusy morning.
- Serve warm slices with a drizzle of honey for extra indulgence.
- Top with a smear of cream cheese for a tangy, rich contrast.
Pin It There's something deeply satisfying about pulling a golden, fragrant cake out of the oven and knowing it's going to make someone's morning a little brighter. This one never fails to do exactly that.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this cake. No need to thaw them first—just chop them while frozen and fold them into the batter. They may add a minute or two to the baking time.
- → How should I store leftovers?
Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The flavors actually develop and intensify after the first day.
- → Can I make this cake ahead of time?
Absolutely. This cake tastes even better the next day as the orange zest infuses throughout. Bake it up to 24 hours in advance, cool completely, and store in an airtight container. Dust with powdered sugar just before serving.
- → What can I substitute for the all-purpose flour?
You can use a 1:1 gluten-free flour blend, though the texture may be slightly denser. For whole wheat, substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor while maintaining tenderness.
- → Can I add nuts to this cake?
Definitely. Fold in ½ cup of chopped walnuts or pecans along with the cranberries. Toast the nuts lightly beforehand for enhanced flavor and crunch. This also adds protein and makes the cake more substantial.
- → Why is my cake dense or dry?
Overmixing the batter can develop too much gluten, making the cake tough. Mix only until just combined. Also, ensure your butter is properly softened and measure the flour by spooning it into the measuring cup rather than scooping directly.