Cranberry Orange Breakfast Cake (Printable)

Tender cake with bright orange zest and tart cranberry bursts

# What You 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

# Directions:

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 tastes like you spent hours baking, but you'll actually have time to drink your coffee while it's still hot.
  • The balance of tart cranberry and bright orange feels fancy enough for guests, but forgiving enough for a weekday treat.
  • One bowl, one pan, and a short ingredient list mean cleanup is almost as easy as the mixing.
  • It stays moist for days, so you can bake it ahead and still impress everyone at brunch.
02 -
  • Softening your butter properly is non-negotiable, if it's too cold it won't cream, and if it's too warm it will make the batter greasy.
  • Chopping the cranberries ensures they don't sink to the bottom or create pockets of tartness, every bite should have a little burst of fruit.
  • Don't open the oven door during the first 35 minutes of baking, or the cake can collapse in the center from the sudden temperature drop.
03 -
  • Use a microplane to zest your orange, it captures the flavorful oils without any bitter white pith sneaking in.
  • If using frozen cranberries, don't thaw them first, toss them in frozen so they don't bleed too much color into the batter.
  • Let the cake cool completely before dusting with powdered sugar, or the sugar will melt and disappear into the warm surface.
  • For an extra pop of citrus, brush the warm cake with a simple glaze made from powdered sugar and fresh orange juice.
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