Cranberry Orange Breakfast Cake (Print Version)

Citrusy breakfast cake with cranberries, orange zest, and a tender crumb. Perfect for cozy mornings.

# 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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • The crumb stays tender for days, which means you'll actually have leftovers if you can resist them.
  • Those bright bursts of tartness cut through the sweetness in a way that feels sophisticated for something this easy.
  • It's forgiving enough for a weekday morning but impressive enough to set out for weekend guests.
02 -
  • Don't bake this straight from the fridge with cold eggs and butter; room temperature ingredients mix more evenly and create a better crumb texture.
  • Frozen cranberries work beautifully and sometimes feel easier, but don't thaw them first or they'll bleed color everywhere and lose their shape.
03 -
  • Room temperature butter and eggs mix faster and more evenly, which means better texture and less stirring required overall.
  • Coarsely chop your cranberries by hand instead of a food processor so they stay visible and tart throughout the cake instead of becoming a purple muddy texture.
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