Cranberry Orange Breakfast Cake (Printable)

Tender cake with vivid orange zest and tart cranberry bursts for a cozy morning start.

# 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 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:

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 Hints:

01 -
  • The citrus zest perfumes your kitchen in a way that feels like sunshine even on gray mornings.
  • Cranberries add little pockets of tartness that keep each bite interesting and bright.
  • It comes together with basic pantry staples and a single bowl for wet ingredients.
  • The texture stays moist for days, making it perfect for meal prep or unexpected guests.
02 -
  • Chopping the cranberries coarsely prevents them from sinking to the bottom and distributes their tartness more evenly.
  • Softened butter should be cool to the touch but yield easily to pressure, not greasy or melted.
  • If using frozen cranberries, do not thaw them first or they will bleed too much color into the batter.
  • Overmixing after adding flour creates a dense, rubbery texture instead of a tender crumb.
03 -
  • Zest the orange directly over the batter to capture the fragrant oils that spray out as you grate.
  • Use a serrated knife to slice the cake cleanly without tearing the tender crumb.
  • Let the cake cool completely before wrapping it for storage, or condensation will make it soggy.
  • Add a pinch of cardamom to the dry ingredients for a warm, unexpected spice note that complements the citrus.
Go back