Cranberry Orange Breakfast Cake (Printable)

Tender crumb with vivid orange zest and tart cranberry bursts for a cozy, citrusy morning treat.

# Ingredient List:

→ 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

# Steps:

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. 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 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 sunshine baked into cake form, even on the dreariest mornings.
  • The tartness of the cranberries keeps it from being too sweet, so you can justify a second slice.
  • It comes together in one bowl without any fussy techniques or special equipment.
  • Leftovers (if there are any) taste even better the next day with strong coffee.
02 -
  • If your butter isn't soft enough, the batter won't blend properly and you'll end up with lumps no amount of mixing can fix.
  • Chopping the cranberries keeps them from rolling to the bottom of the pan and ensures every slice gets some tartness.
  • Don't skip the cooling time in the pan or the cake will fall apart when you try to turn it out.
03 -
  • Room temperature ingredients blend faster and create a lighter, fluffier crumb, so pull your butter, eggs, and milk out of the fridge about an hour before you start.
  • If you're using frozen cranberries, don't thaw them first or they'll bleed too much color into the batter and turn it pink.
  • A light dusting of flour on the cranberries before folding them in helps keep them from sinking to the bottom of the pan.
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