Cranberry Orange Breakfast Cake (Printer-friendly)

Tender crumb with bright orange zest and tart cranberry bursts makes this cake perfect for cozy mornings.

# Ingredient List:

→ 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.

# Expert Suggestions:

01 -
  • It tastes fancy but comes together faster than a pot of oatmeal.
  • The tart cranberries keep it from being too sweet, so you can actually eat it before noon without regret.
  • It holds up beautifully overnight, which means you can bake it while cleaning up dinner and wake up a hero.
02 -
  • Don't skip the cooling time in the pan, I tried to rush it once and the center stuck to the bottom in a tragic, crumbly mess.
  • If you're using frozen cranberries, don't thaw them first or they'll bleed pink streaks all through the batter.
  • Room temperature ingredients blend faster and create a smoother batter, which means a more even crumb.
03 -
  • Zest your orange before you juice it, trying to zest a juiced orange is a slippery nightmare.
  • If your cranberries are huge, chop them in half so they don't sink to the bottom or create big tart pockets.
  • Line your pan with parchment even if you grease it, it's the easiest way to guarantee a clean release every single time.
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