Cranberry Orange Breakfast Cake (Printable)

Tender cake with citrus zest and tart cranberries, ideal 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 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

# 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 Advice:

01 -
  • It bakes up with a golden crust and stays moist for days, perfect for grabbing a slice on your way out the door.
  • The cranberries stay tart and juicy, cutting through the sweetness in a way that feels bright and awake.
  • You can mix the batter in one bowl if you're feeling lazy, and it still turns out beautifully every time.
02 -
  • Room temperature butter and eggs make all the difference in how smoothly the batter comes together, so pull them out 30 minutes before you start.
  • Don't skip chopping the cranberries, whole ones sink to the bottom and create dense pockets instead of bursts of flavor.
  • If your oven runs hot, check the cake at 38 minutes because even a few extra minutes can dry it out.
03 -
  • Use a microplane to zest the orange directly over the batter so none of those precious oils go to waste.
  • If your cranberries are frozen, don't thaw them, they'll bleed less color into the batter and stay firmer during baking.
  • Line the bottom of your pan with parchment but grease the sides, this makes it easy to lift out while keeping the edges golden and crisp.
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