Pin It One Saturday morning, I opened the fridge and found a bag of cranberries I'd forgotten about and half an orange rolling around in the crisper drawer. Instead of letting them go to waste, I decided to toss them into a simple cake batter. The kitchen filled with the smell of citrus and butter, and by the time it came out of the oven, everyone was already hovering near the counter with forks in hand.
I brought this cake to a brunch potluck once, still warm and dusted with powdered sugar at the last second. A friend took one bite and asked if I'd used a family recipe because it tasted like something passed down through generations. I laughed and told her I made it up on the fly, but she didn't believe me until I texted her the ingredient list later that afternoon.
Ingredients
- All-purpose flour: This forms the structure of the cake, and I always spoon it into the measuring cup instead of scooping directly to avoid packing it down.
- Granulated sugar: It sweetens the batter just enough without overpowering the tartness of the cranberries.
- Baking powder: Fresh baking powder is key here, if yours has been sitting in the pantry for over a year, grab a new tin.
- Salt: A small amount enhances all the other flavors and keeps the cake from tasting flat.
- Unsalted butter: Softened butter creams beautifully and gives the cake a tender, moist crumb.
- Milk: Whole milk works best, but I've used two percent in a pinch and it still turned out great.
- Large eggs: Room temperature eggs blend more easily into the batter and create a lighter texture.
- Vanilla extract: Pure vanilla adds warmth and depth, and I always keep a bottle on hand.
- Orange zest: This is where the magic happens, the oils in the zest brighten the entire cake.
- Fresh or frozen cranberries: Coarsely chopped cranberries distribute better and give you a burst of tart flavor in every slice.
- Powdered sugar: A light dusting before serving makes the cake look bakery-worthy without any extra effort.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and grease a 9-inch round cake pan, then dust it lightly with flour or line the bottom with parchment paper. This step prevents sticking and makes cleanup so much easier.
- Mix the dry ingredients:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed. I like to use a balloon whisk to get rid of any lumps.
- Cream the butter:
- Beat the softened butter with an electric mixer on medium speed until it turns pale and fluffy, about two minutes. This step aerates the batter and helps the cake rise beautifully.
- Combine wet ingredients:
- Add the milk, eggs, and vanilla extract to the creamed butter and beat until smooth. The mixture might look a little curdled at first, but it will come together once you add the dry ingredients.
- Fold everything together:
- Gradually stir the dry mixture into the wet ingredients, mixing just until combined. Overmixing will make the cake dense, so stop as soon as you no longer see streaks of flour.
- Add the zest and cranberries:
- Gently fold in the orange zest and chopped cranberries with a spatula, making sure they're evenly spread throughout the batter. The cranberries will sink a little during baking, and that's perfectly fine.
- Bake:
- Pour the batter into your prepared pan and smooth the top with the back of a spoon. Bake for 40 to 45 minutes, checking with a toothpick at the 40-minute mark.
- Cool and serve:
- Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack. Dust with powdered sugar just before slicing, and serve it warm or at room temperature.
Pin It The first time I made this, my daughter wandered into the kitchen and said it smelled like Christmas morning. She was right, the combination of orange and cranberry has that cozy, holiday feel even in the middle of spring. Now it's become our go-to whenever we need something special but don't want to spend all day in the kitchen.
How to Store Leftovers
I keep any leftover slices in an airtight container at room temperature for up to two days, or in the fridge for up to five. The cake actually tastes even better the next day once the flavors have had time to settle. If you want to reheat a slice, pop it in the microwave for about 10 seconds and it'll taste like it just came out of the oven.
Serving Suggestions
This cake is lovely on its own, but I've also served it with a dollop of whipped cream or a spoonful of Greek yogurt on the side. The tanginess of the yogurt plays nicely with the cranberries, and the cream adds a little richness. A drizzle of honey or maple syrup also works beautifully if you want to lean into the breakfast vibe.
Variations to Try
I've swapped the cranberries for blueberries when they're in season, and it turned out just as delicious. You can also add half a cup of chopped walnuts or pecans to the batter for a bit of crunch. One time I stirred in a handful of white chocolate chips, and my kids practically inhaled the entire cake before lunch.
- Try lemon zest instead of orange for a brighter, more floral flavor.
- Add a simple glaze made from powdered sugar and orange juice if you want extra sweetness.
- Use whole wheat flour for half the all-purpose flour to add a little nuttiness and fiber.
Pin It This cake has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that easy and comforting for you too.
Recipe Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly. Use them straight from the freezer without thawing, and chop them coarsely before folding into the batter.
- → How do I store leftover cake?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake actually tastes even better the next day as the flavors meld.
- → Can I make this cake in a different pan size?
You can use an 8x8-inch square pan or a 9x5-inch loaf pan. Adjust baking time accordingly—loaf pans may require 50-55 minutes, while smaller pans may need slightly less time.
- → What can I substitute for the orange zest?
Lemon zest makes an excellent substitute and pairs beautifully with cranberries. You could also use a combination of both citrus zests for a more complex flavor profile.
- → How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
- → Can I reduce the sugar in this cake?
You can reduce the sugar by up to 1/4 cup, though this will result in a less sweet cake that highlights the tartness of the cranberries more prominently.