Cranberry Orange Breakfast Cake (Printer-friendly)

Tender cake flecked with orange zest and tart cranberries, perfect for cozy mornings

# 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 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 Tips:

01 -
  • The orange zest brightens every bite without overpowering the tart cranberries.
  • It doubles as dessert or breakfast, so you can justify a second slice before noon.
  • The batter comes together in one bowl with no fussy techniques or special equipment.
  • It tastes even better the next day once the flavors settle and the crumb softens slightly.
02 -
  • Don't skip chopping the cranberries, whole ones sink and create dense pockets in the batter.
  • Use room temperature butter and eggs so everything blends smoothly without curdling.
  • If using frozen cranberries, toss them in a tablespoon of flour before folding them in to prevent sinking.
  • Let the cake cool completely before dusting with powdered sugar or it will melt into a gummy layer.
03 -
  • Zest the orange directly over the batter so the aromatic oils fall straight in and don't dry out on the cutting board.
  • If you don't have an electric mixer, a wooden spoon and a little elbow grease will cream the butter just fine.
  • Line the bottom of the pan with parchment but grease the sides so the cake releases cleanly every time.
  • Make the batter the night before, cover it tightly, and bake it fresh in the morning for a warm breakfast with zero stress.
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