Cranberry Orange Breakfast Cake (Printable Version)

Tender crumb with orange zest and tart cranberries, perfect for a citrusy morning treat with every slice.

# 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

# 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. 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.

# Tips for Success:

01 -
  • It uses pantry staples you probably already have, so theres no special trip to the store required.
  • The tart cranberries balance the sweetness perfectly, giving every bite a little zing that wakes you up better than coffee.
02 -
  • If you skip the step of creaming the butter properly, the cake will turn out heavier and less fluffy.
  • Chopping the cranberries coarsely instead of leaving them whole prevents big pockets of tartness and helps them blend into the batter more evenly.
03 -
  • Always zest the orange before you juice it, because trying to zest a juiced orange is nearly impossible.
  • If you're using frozen cranberries, don't thaw them first or they'll bleed too much color into the batter and turn it pink.
Go Back