Cranberry Orange Breakfast Cake (Printable Format)

Tender cake with tart cranberries and orange zest, perfect for a cozy, citrusy morning treat in just over an hour.

# What's Needed:

→ 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 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

# 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, 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 -
  • The orange zest brightens every bite without tasting like a candle.
  • It comes together fast enough that you can start it in pajamas and serve it before anyone gets impatient.
  • The cranberries stay just tart enough to balance the sugar, so it never feels too sweet.
  • Leftovers taste even better the next day when the flavors settle into each other.
02 -
  • If your butter isn't soft enough, the batter won't come together smoothly and you'll end up with a grainy texture.
  • Chopping the cranberries prevents them from sinking and makes each bite more balanced.
  • Don't skip the rest time in the pan, the cake firms up just enough to transfer without crumbling.
03 -
  • Room temperature ingredients blend faster and create a more uniform batter, so pull your eggs and butter out ahead of time.
  • If your cranberries are frozen, don't thaw them first or they'll bleed too much color into the batter.
  • Zest the orange before you juice it for another recipe, the zest freezes well and keeps for months.
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