Pin it The steam rising from my oven that Saturday morning carried the sharp, clean scent of orange oil mingling with something tart and almost jammy. I had mixed this batter on impulse, using cranberries I'd frozen weeks earlier and an orange sitting in the fruit bowl. The result was a cake that felt neither too sweet nor too virtuous, just right for a slow breakfast with coffee. It became my default when I wanted something homemade without the fuss of frosting or layers.
I served this to friends who dropped by unannounced one Sunday, and they kept asking if I'd ordered it from a bakery. The crumb was tender enough to feel special but sturdy enough to hold up next to a strong cup of tea. One friend scraped every last cranberry from her plate, and another asked for the recipe before she'd even finished her slice. That afternoon taught me that simple cakes, done well, often outshine elaborate desserts when the moment calls for warmth over wow.
Ingredients
- All-purpose flour: The backbone of the crumb, providing just enough structure without making the cake heavy or dry.
- Granulated sugar: Sweetens the batter and helps create a tender texture by interfering with gluten development.
- Baking powder: The leavening agent that gives the cake its gentle rise and airy interior.
- Salt: A small amount sharpens the citrus and balances the sweetness, bringing all the flavors into focus.
- Unsalted butter: Adds richness and moisture while allowing you to control the salt level precisely.
- Milk: Hydrates the batter and creates steam in the oven, contributing to a soft, tender crumb.
- Eggs: Bind the ingredients together and add structure, helping the cake hold its shape after cooling.
- Vanilla extract: A quiet background note that rounds out the citrus without competing for attention.
- Orange zest: Packed with aromatic oils, it delivers bright, floral citrus flavor in every bite.
- Fresh or frozen cranberries: Tart jewels that burst in the oven, adding color, tang, and little pockets of fruity contrast.
- Powdered sugar: Optional but lovely for a snowy dusting that makes the cake look bakery-ready.
Instructions
- Prep Your Pan:
- Preheat your oven to 350°F and grease a 9-inch round pan well, then dust it with flour or line the bottom with parchment. This step prevents heartbreak when the cake sticks.
- Whisk the Dry Ingredients:
- Combine flour, sugar, baking powder, and salt in a large bowl, whisking until no clumps remain. This ensures even distribution of leavening and flavor.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it lightens in color and fluffs up, about two minutes. Proper creaming creates air pockets that make the cake tender.
- Add Wet Ingredients:
- Pour in milk, crack in the eggs, and add vanilla, then beat until the mixture is smooth and homogenous. Don't worry if it looks a bit loose at this stage.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture, stirring just until you no longer see streaks of flour. Overmixing develops gluten and leads to a tough cake.
- Fold in Zest and Cranberries:
- Gently stir in the orange zest and coarsely chopped cranberries with a spatula, distributing them evenly. Be gentle to avoid crushing the berries and staining the batter unevenly.
- Pour and Spread:
- Transfer the batter to your prepared pan and use a spatula to smooth the top into an even layer. This helps the cake bake uniformly.
- Bake Until Golden:
- Slide the pan into the oven and bake for 40 to 45 minutes, checking with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs.
- Cool in Stages:
- Let the cake rest in the pan for 10 minutes to set, then turn it out onto a wire rack to cool completely. Rushing this step can cause the cake to crumble.
- Dust and Serve:
- Just before serving, sift powdered sugar over the top if you like a touch of sweetness and a polished look. Slice into wedges and enjoy warm or at room temperature.
Pin it One winter morning, I packed a wedge of this cake in a tin and brought it to a neighbor who'd just had surgery. She called me that evening to say it was the first thing that tasted like comfort, not obligation. That moment reminded me that baking isn't always about celebration; sometimes it's just about showing up with something warm and homemade. This cake has since become my go-to gesture when words feel inadequate but presence matters.
Storage and Make-Ahead Tips
This cake actually improves after a day, as the flavors meld and the crumb softens slightly. I wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you need to keep it longer, it freezes beautifully for up to two months; just thaw it overnight on the counter and dust with powdered sugar before serving. I've learned to bake it the night before brunch gatherings, which frees up my morning and lets the citrus notes bloom fully.
Variations and Substitutions
When cranberries aren't in season, I swap in blueberries or raspberries with excellent results, though the tartness shifts. Adding half a cup of chopped walnuts or pecans gives a pleasant crunch and a nutty depth that pairs well with orange. For a dairy-free version, I've used almond milk and vegan butter without sacrificing much texture, though the flavor becomes slightly less rich. You can also replace half the all-purpose flour with whole wheat for a heartier, earthier crumb that still stays tender.
Serving Suggestions
I love this cake best when it's barely warm, served with a dollop of Greek yogurt or lightly sweetened whipped cream. The tanginess of yogurt echoes the cranberries and makes the cake feel almost virtuous. For a more indulgent breakfast, a drizzle of honey or a smear of cream cheese turns each slice into something luxurious. It also pairs beautifully with strong black coffee or a pot of Earl Grey, which picks up the citrus notes and makes the whole experience feel like a quiet celebration.
- Serve warm with a spoonful of Greek yogurt or whipped cream for contrast.
- Pair with hot coffee or citrus-forward tea to amplify the orange zest.
- Cut into smaller squares for a brunch buffet or afternoon tea spread.
Pin it This cake has earned its place in my regular rotation not because it's flashy, but because it's reliable, forgiving, and genuinely delicious. Every time I zest an orange and fold in those cranberries, I'm reminded that the best recipes are the ones you return to without thinking twice.
Recipe FAQ
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this cake. There's no need to thaw them first—simply chop while frozen and fold into the batter. They may add a few extra minutes to the baking time.
- → How should I store this cake?
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The flavors actually develop and intensify after a day.
- → Can I make this cake ahead of time?
Absolutely. This cake tastes even better the next day as the orange zest infuses throughout the crumb. Bake up to 24 hours in advance, store covered, and dust with powdered sugar just before serving.
- → What can I substitute for the cranberries?
Blueberries, raspberries, or chopped strawberries work beautifully. For a winter variation, try dried cherries rehydrated in orange juice. Each fruit brings its own lovely twist to the citrus base.
- → Why is my cake dense?
Overmixing the batter can develop too much gluten, making the cake heavy. Mix just until the dry ingredients disappear—some small lumps are fine. Also ensure your butter is properly softened before creaming.
- → Can I freeze this cake?
Yes, wrap cooled slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours or overnight in the refrigerator. Add powdered sugar after thawing for the freshest appearance.