Cranberry Orange Breakfast Cake (Printable Version)

Tender, citrusy cake with orange zest and tart cranberries for a 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 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

# Method:

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 Suggestions:

01 -
  • It stays moist for days and actually tastes better the next morning with coffee.
  • The tartness of the cranberries keeps it from feeling like dessert, so you can serve it at breakfast without guilt.
  • You probably have most of the ingredients already, and it comes together faster than muffins.
  • The orange zest makes your whole kitchen smell like a citrus grove in the middle of winter.
02 -
  • Don't skip softening the butter, cold butter won't cream properly and you'll end up with a dense, greasy cake.
  • Chop the cranberries coarsely so they release a little juice into the batter without turning everything pink.
  • Let the cake cool completely before slicing or it will crumble and fall apart on your plate.
03 -
  • Zest your orange directly over the batter so you capture all the fragrant oils that spray out.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes of baking.
  • Warm a slice in the microwave for 15 seconds and it tastes like it just came out of the oven.
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