Cranberry Orange Breakfast Cake (Printable Version)

A tender morning treat bursting with fresh citrus notes and tart cranberry jewels.

# 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. 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 comes together in one bowl with no fuss, no waiting for butter to soften for hours, just mix and bake.
  • The orange zest makes the whole house smell like a weekend should, warm and welcoming without trying too hard.
  • You can eat it for breakfast without guilt or serve it at brunch and watch it disappear before the coffee gets cold.
02 -
  • Don't skip chopping the cranberries, whole ones sink and create dense pockets that throw off the texture.
  • If your batter looks a little thick, that's correct, it should hold the cranberries in suspension instead of letting them all fall to the bottom.
  • Test for doneness a few minutes early, every oven runs differently and overbaking dries out the crumb fast.
03 -
  • Zest the orange before you juice it, it's nearly impossible to zest after you've already cut it open.
  • If using frozen cranberries, don't thaw them first or they'll bleed too much color into the batter and turn everything pink.
  • Run your knife under hot water before slicing to get clean cuts without dragging cranberries through the crumb.
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