Cranberry Orange Breakfast Cake (Printable Version)

Tender crumb meets vibrant orange zest and tart cranberries for a cozy morning treat

# 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 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 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 evenly 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 throughout the batter.
07 - Pour batter into the prepared cake pan and spread evenly with a spatula.
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 serve.

# Additional Tips::

01 -
  • The tender crumb has pockets of jammy cranberries that burst with flavor in every bite, creating the perfect balance of sweet and tart.
  • You can mix this batter in under 15 minutes with ingredients you likely already have, making it perfect for impromptu weekend brunches when guests call to say theyre stopping by.
02 -
  • If using frozen cranberries, dont thaw them first or theyll bleed color throughout your batter and turn it pink.
  • The cake is done when the center springs back lightly when touched, even if your toothpick shows a few moist crumbs.
03 -
  • Coarsely chop only half the cranberries, leaving the rest whole for beautiful pops of color and bursts of tartness throughout the cake.
  • Measure flour by spooning it into the measuring cup and leveling off with a knife, rather than scooping directly with the cup, which can compact the flour and result in a dense cake.
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