Save to Pinterest My neighbor knocked on my door one Sunday with a basket of cranberries she didn't know what to do with. I had just run out of coffee and needed an excuse to bake something bright. Within an hour, my kitchen smelled like orange peel and butter, and by noon we were sitting on my porch with warm slices and terrible tea. That cake, born from surplus fruit and sleepy inspiration, has stayed in my rotation ever since.
I brought this to a brunch once where everyone showed up with quiche and frittatas. My cake sat quietly on the counter until someone's kid asked if it had candy in it. Once the first slice was cut, it disappeared faster than anything else on the table. A few people asked for the recipe, and one friend texted me later saying she made it that same week for her book club.
Ingredients
- All-purpose flour: The backbone of the crumb, I use regular unbleached and it works perfectly every time without needing cake flour.
- Granulated sugar: Just sweet enough to balance the cranberries without tipping into dessert territory, and it helps the top turn golden.
- Baking powder: Fresh baking powder makes all the difference, if yours has been sitting for a year, grab a new tin or the cake won't rise properly.
- Salt: A small amount sharpens the citrus and keeps the sweetness from feeling flat.
- Unsalted butter: Softened to room temperature so it creams easily, this adds richness without making the cake heavy.
- Milk: Whole milk gives the best texture, but I've used two percent in a pinch and it still turned out moist.
- Eggs: Large eggs at room temperature blend smoothly and help the batter emulsify without curdling.
- Vanilla extract: Pure vanilla adds warmth that plays nicely with the citrus, imitation works but you'll taste the difference.
- Orange zest: Use a microplane and avoid the white pith, the zest carries all the bright oil and perfume that makes this cake sing.
- Fresh or frozen cranberries: Chop them coarsely so they don't sink, frozen ones work without thawing and won't bleed as much color into the batter.
- Powdered sugar: Optional but a light dusting makes it look bakery pretty and adds a whisper of extra sweetness.
Instructions
- Preheat and Prep the Pan:
- Set your oven to 350°F and give it time to heat fully while you grease your pan. I use butter and a dusting of flour, but parchment on the bottom is insurance if you're nervous about sticking.
- Combine the Dry Ingredients:
- Whisk the flour, sugar, baking powder, and salt together in a large bowl until there are no lumps. This step aerates the mixture and ensures even distribution so you don't get pockets of baking powder.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it's pale and fluffy, about two minutes. It should look lighter in color and feel smooth when you scrape the bowl.
- Add the Wet Ingredients:
- Pour in the milk, crack in the eggs, and add the vanilla, then beat until everything is smooth and cohesive. The mixture might look a little loose, but that's exactly what you want.
- Mix Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing develops gluten and makes the cake tough, so stop as soon as you don't see streaks of flour.
- Fold in Orange Zest and Cranberries:
- Use a spatula to gently fold in the zest and chopped cranberries, turning the batter over itself until they're evenly scattered. The cranberries will look bright against the pale batter.
- Transfer to the Pan:
- Pour the batter into your prepared pan and spread it to the edges with the spatula. Tap the pan gently on the counter once or twice to release any air bubbles.
- Bake Until Golden:
- Slide the pan into the oven and bake for 40 to 45 minutes, checking at 40 with a toothpick in the center. It should come out clean or with just a few moist crumbs clinging to it.
- Cool in the Pan:
- Let the cake rest in the pan for 10 minutes so it firms up and doesn't fall apart when you move it. Then turn it out onto a wire rack to cool completely.
- Dust and Serve:
- Just before serving, sift powdered sugar over the top if you like. Slice into wedges and serve warm or at room temperature.
Save to Pinterest One winter morning I served this with coffee to a friend who was having a rough week. She didn't say much, just ate two slices and sat quietly by the window. Later she told me it was the first thing that tasted good to her in days. I realized then that sometimes a cake isn't just breakfast, it's a small gesture that says I'm glad you're here.
How to Store and Reheat
This cake keeps beautifully in an airtight container at room temperature for up to three days, or in the fridge for nearly a week. I've found that wrapping individual slices in parchment makes them easy to grab for quick breakfasts. If you want to reheat a slice, ten seconds in the microwave brings back that just baked warmth, or you can toast it lightly in a dry skillet for a crisp edge. Freezing works too, wrap the whole cake or individual pieces tightly in plastic and foil, then thaw overnight in the fridge before serving.
Flavor Variations to Try
I've swapped the cranberries for blueberries when they're in season, and the cake turns a soft purple with pockets of sweet fruit. Raspberries work too, though they break down more and create jammy streaks that some people love. For a nuttier version, fold in half a cup of chopped walnuts or pecans along with the cranberries, they add crunch and a toasty flavor that pairs well with the orange. You could also replace the orange zest with lemon or even a mix of both for a more complex citrus note.
Serving Suggestions
I like this cake best with a dollop of Greek yogurt on the side, the tang complements the cranberries and adds protein to make it feel more like a complete breakfast. Whipped cream is lovely for brunch when you want something a little more indulgent, and a drizzle of honey over the top turns it into an easy dessert. It's also wonderful alongside scrambled eggs and bacon for a sweet and savory spread.
- Serve it warm with butter melting into the crumb for an extra rich treat.
- Pair it with hot tea or a strong cup of coffee to balance the citrus brightness.
- Cut it into smaller squares and arrange on a platter for a casual party or book club gathering.
Save to Pinterest This cake has become my answer to quiet mornings and unexpected guests, a simple thing that feels generous without much fuss. I hope it finds a spot in your kitchen too, maybe on a Sunday when you need something bright and easy to share.
Common Recipe Questions
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this cake. There's no need to thaw them first - just chop them coarsely while frozen and fold them into the batter. They may add a minute or two to the baking time.
- → How should I store this breakfast cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It actually tastes better the next day as the flavors meld. You can also freeze individual slices wrapped in plastic for up to 3 months.
- → Can I substitute the all-purpose flour?
You can use a 1:1 gluten-free flour blend, though the texture may be slightly denser. For whole wheat flour, substitute half the amount and half all-purpose to maintain tenderness. The cake works best with lighter flours to keep that soft crumb.
- → What's the best way to get the most orange flavor?
Use a microplane or fine grater to zest just the orange part of the peel, avoiding the white pith which can be bitter. One large orange usually provides plenty of zest. You could also add a teaspoon of orange extract to boost the citrus notes even more.
- → Can I make this as muffins instead?
Absolutely! Portion the batter into a standard 12-cup muffin tin and bake at 350°F for 18-22 minutes. You'll get about 12-15 muffins depending on size. They're perfect for grab-and-go breakfasts and freeze beautifully.