Cranberry Orange Breakfast Cake (Printable version)

Tender morning cake with vibrant orange zest and tart cranberry bursts

# Ingredients 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 whole 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:

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 Tips:

01 -
  • It feels fancy but uses pantry staples you probably already have.
  • The orange zest brightens every bite without overpowering the tartness of the cranberries.
  • It holds up beautifully for a day or two, making mornings easier all week long.
  • You can serve it warm with coffee or dress it up with yogurt for brunch guests.
02 -
  • Do not overmix the batter once you add the flour or the cake will turn out tough and dense.
  • If using frozen cranberries, do not thaw them first or they will bleed too much color into the batter.
  • Let the cake cool fully before slicing if you want clean edges, warm cake crumbles more easily.
03 -
  • Zest the orange directly over the bowl so you catch all the fragrant oils that spray out.
  • Use a serrated knife to chop the cranberries quickly without squishing them.
  • Line the bottom of your pan with parchment for the easiest release every single time.
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