Cranberry Orange Breakfast Cake (Printable Version)

Tender citrus cake with fresh cranberries and orange zest, perfect for cozy mornings.

# What You 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 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 Make:

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. Avoid overmixing.
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 Tips:

01 -
  • It comes together faster than you'd expect, with no fancy techniques or waiting around.
  • The orange zest wakes up the whole cake without needing frosting or glaze.
  • Every slice feels a little festive, even on an ordinary Tuesday morning.
02 -
  • If you use frozen cranberries, don't thaw them first or they'll bleed too much color and make the batter streaky.
  • Room temperature butter is key, if it's too cold it won't cream properly and the texture will be off.
  • Don't open the oven door in the first 30 minutes or the cake might sink in the middle.
03 -
  • Zest the orange directly over the batter so the oils fall right in, it makes a noticeable difference in flavor.
  • If your cranberries are especially tart, toss them in a teaspoon of sugar before folding them in to balance the bite.
  • Use a serrated knife to slice the cake cleanly without tearing the tender crumb.
Go Back