Cranberry Orange Breakfast Cake (Printable)

Tender cake infused with bright orange zest and tart cranberry bursts, perfect for a cozy morning treat.

# 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 & 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, 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 the batter.
06 - Fold in orange zest and chopped cranberries gently with a spatula until evenly distributed throughout the batter.
07 - Pour batter into the prepared cake pan and spread evenly using 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 enjoy.

# Expert Advice:

01 -
  • It makes your kitchen smell like a citrus grove in December, filling the whole house with warmth.
  • The cranberries stay tart and juicy, cutting through the sweetness in a way that feels bright and alive.
  • You can mix it by hand if you want, no fancy equipment required, just a bowl and a wooden spoon.
  • It tastes even better the next day after the flavors settle into each other overnight.
02 -
  • If you skip chopping the cranberries, they'll sink straight to the bottom and you'll end up with a cranberry layer cake instead of an evenly studded one.
  • Room temperature butter and eggs mix more evenly into the batter, cold ingredients can cause the butter to seize and create a lumpy texture.
  • Don't open the oven door before 35 minutes or the cake can collapse in the center from the sudden temperature drop.
03 -
  • Zest your orange before you juice it, the skin is much easier to work with when the fruit is whole and firm.
  • If your cranberries are frozen, don't thaw them, toss them in a tablespoon of flour before folding them in so they don't bleed too much color into the batter.
  • Use a light hand when you fold in the cranberries, the batter should stay fluffy and full of air.
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