Cranberry Orange Breakfast Cake (Printable)

Tender crumb with orange zest and tart cranberries makes a cozy, citrusy start to any morning.

# 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

# How to make it:

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, about 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 40-45 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 transforms ordinary pantry staples into something that smells like a bakery opened in your kitchen.
  • The tart cranberries cut through the sweetness in a way that feels bright, not boring.
  • You can have it ready in just over an hour, most of which is hands off baking time.
  • It works for breakfast, brunch, or that odd hour when you need cake but dont want to admit it.
02 -
  • If your butter isn't truly softened, the batter won't come together smoothly and you'll end up with lumps no amount of mixing can fix.
  • Chopping the cranberries keeps them from sinking and creates more pockets of tartness instead of a few big sour bombs.
  • Don't skip the ten minute rest in the pan or the cake might crack when you try to remove it.
03 -
  • Zest the orange directly over the batter so those aromatic oils fall right in and nothing goes to waste.
  • Use frozen cranberries straight from the freezer, they hold their shape better and won't bleed as much color into the batter.
  • Let the cake cool completely before dusting with powdered sugar or it will melt into a sticky glaze instead of a pretty snow.
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