Cranberry Orange Breakfast Cake (Printable)

Tender crumb meets bright citrus and tart cranberries in this cozy morning treat.

# 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 whole 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:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a large mixing 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 and fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold in orange zest and chopped cranberries using a spatula until evenly distributed throughout the batter.
07 - Pour batter into the prepared cake pan and spread evenly with a spatula.
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 serve.

# Expert Advice:

01 -
  • It uses everyday staples you probably already have, so theres no frantic grocery run when company shows up.
  • The bright orange zest and tart cranberries wake up your taste buds without being too sweet or heavy.
  • You can mix it by hand or with a mixer, and either way it turns out moist and tender.
  • It keeps beautifully for a day or two, which means you can bake it ahead and actually enjoy your morning.
02 -
  • Room temperature butter is crucial, if its too cold it wont cream properly and if its too soft the batter will be greasy.
  • Chopping the cranberries prevents big pockets of tartness and helps them spread throughout every slice.
  • Dont skip the 10-minute rest in the pan, the cake is fragile when its hot and needs time to firm up before you move it.
03 -
  • Zest the orange before you juice it for another recipe, then store the zest in a small jar in the freezer for spontaneous baking.
  • If using frozen cranberries, toss them in a tablespoon of flour before folding them in so they dont sink to the bottom.
  • Let your eggs and milk sit out for 20 minutes before mixing, room temperature ingredients blend more smoothly and create a more even crumb.
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