Cranberry Orange Breakfast Cake (Printable)

Tender crumb with vivid orange zest and tart cranberry bursts. A cozy start to any morning.

# 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 -
  • The crumb stays impossibly tender for days, getting even more flavorful as the orange zest settles in.
  • Cranberries give just enough tartness to balance the sweetness without making your face scrunch up.
  • It comes together in one bowl with no fancy technique, so you can make it half awake.
  • The cake feels fancy enough for guests but forgiving enough for a Tuesday.
02 -
  • Don't skip chopping the cranberries, whole ones sink and create dense pockets that throw off the texture.
  • Room temperature butter is crucial, cold butter won't cream properly and you'll end up with a grainy batter.
  • If using frozen cranberries, do not thaw them or they'll bleed too much color and make the batter streaky.
  • Check your baking powder by dropping a spoonful in hot water, if it doesn't fizz vigorously it's too old to use.
03 -
  • Zest the orange before you juice it, it's nearly impossible to zest a juiced orange and you'll need that zest.
  • Line the bottom of the pan with parchment but grease the sides, this makes the cake release perfectly every time.
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
  • Let the cake cool completely before wrapping it for storage, trapping steam makes the texture gummy.
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