Cranberry Orange Breakfast Cake (Printable Version)

Tender cake bursting with fresh orange zest and tart cranberries, perfect for a cozy morning breakfast or brunch.

# 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

# How-To 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, about 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 40-45 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 cranberries soften just enough to stay tart without turning jammy, giving every bite a little surprise.
  • Orange zest blooms in the oven and fills your kitchen with the kind of smell that makes people wander in asking what's baking.
  • It comes together in one bowl without fussy techniques, so you can make it half awake on a Saturday morning.
  • The texture is sturdy enough to wrap in parchment and take to a potluck but tender enough to eat with just a fork and your fingers.
02 -
  • If your butter isn't fully softened, the batter won't emulsify properly and you'll end up with a grainy texture instead of a smooth crumb.
  • Chopping the cranberries keeps them from sinking to the bottom and gives you more bursts of tartness in every bite instead of big pockets.
  • Let the cake cool for the full 10 minutes in the pan or it will crack and stick when you try to remove it.
03 -
  • Zest your orange before you juice it, it's nearly impossible to zest after you've cut into the fruit and you'll end up frustrated.
  • If you're using frozen cranberries, don't thaw them first or they'll release too much moisture and turn the batter pink and watery.
  • For a bakery style domed top, don't spread the batter completely flat, leave a slight mound in the center and it will rise evenly.
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