Cranberry Orange Breakfast Cake (Printable version)

Tender cake infused with bright 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 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 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, 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 Hints:

01 -
  • The orange zest releases tiny bursts of brightness in every forkful, waking up your senses better than coffee.
  • Cranberries add just enough tartness to balance the sweetness without making your face pucker.
  • It comes together in one bowl with no fussy techniques, perfect for bleary morning baking.
  • The texture stays moist for days, so you can bake it Saturday night and enjoy it all week long.
02 -
  • Room temperature butter creams properly, cold butter just breaks into chunks no matter how long you beat it.
  • Chopping the cranberries releases their juice into the batter, which creates those beautiful streaks of color you want.
  • Opening the oven door early causes the cake to sink in the middle, so resist peeking until at least 35 minutes have passed.
03 -
  • Zest the orange directly over the bowl so the oils spray into the batter and nothing is wasted.
  • Use parchment paper cut to fit the bottom of the pan, it guarantees a clean release every single time.
  • If the top browns too fast, tent it loosely with foil halfway through baking to protect the surface.
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