Pin The first time I made this cranberry orange breakfast cake, my kitchen filled with such an incredible citrus aroma that my neighbor actually knocked on the door to ask what I was baking. It was a snowy Sunday morning, and I had picked up fresh cranberries on impulse at the market the day before. The cake came out of the oven with this gorgeous golden crown, and when I dusted it with powdered sugar, the snow outside felt like it was falling right on my kitchen counter.
Last Christmas morning, my sister-in-law took one bite and immediately asked for the recipe. She said it reminded her of the coffee cakes her grandmother used to make, but with this fresh modern twist that made it feel special. Now it is become our holiday tradition, and honestly, I have started making it year-round just because the combination of orange and cranberry feels like sunshine no matter the season.
Ingredients
- 2 cups all-purpose flour: The foundation that gives this cake its structure and tender crumb
- 1 cup granulated sugar: Provides just enough sweetness to balance the tart cranberries without becoming cloying
- 1 tablespoon baking powder: Ensures a nice rise and fluffy texture
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness
- 1/2 cup unsalted butter, softened: Creates richness and that irresistible tender texture
- 3/4 cup milk: Adds moisture and helps create a smooth batter
- 2 large eggs: Provides structure and helps the cake rise beautifully
- 1 teaspoon vanilla extract: Rounds out the citrus flavors with warm depth
- Zest of 1 large orange: The secret ingredient that makes this cake sing with bright citrus flavor
- 1 cup fresh or frozen cranberries, coarsely chopped: Tangy little jewels throughout every bite
Instructions
- Preheat your oven:
- Heat to 350°F and prepare a 9-inch round pan with butter and flour or parchment paper
- Whisk the dry ingredients:
- Combine flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed
- Cream the butter:
- Beat softened butter for about 2 minutes until it looks light and fluffy
- Add the wet ingredients:
- Pour in milk, eggs, and vanilla, beating until the mixture is smooth and creamy
- Combine the mixtures:
- Gradually add dry ingredients to wet, mixing just until combined
- Fold in the goodies:
- Gently incorporate orange zest and chopped cranberries until evenly distributed
- Bake to perfection:
- Pour batter into prepared pan and bake for 40-45 minutes until a toothpick comes out clean
- Cool and serve:
- Let the cake rest in the pan for 10 minutes before transferring to a wire rack
Pin My daughter now requests this cake for her birthday instead of a traditional cake. She says the tart cranberries mixed with sweet orange zest is the perfect flavor combination, and honestly, I cannot argue with her. Watching her face light up when she sees that powdered sugar-dusted cake on the table is better than any candle wish.
Make It Your Own
I have discovered that adding a half cup of chopped walnuts or pecans gives this cake the most wonderful crunch. The nuts toast slightly in the oven and create this textural contrast that keeps every bite interesting.
Serving Suggestions
While this cake is absolutely perfect on its own with a cup of coffee, I have found that a dollop of Greek yogurt or a bit of lightly sweetened whipped cream takes it over the top. The creaminess plays so nicely against the tart cranberries.
Storage and Timing
This cake actually tastes even better the next day, which makes it perfect for make-ahead breakfasts or brunch hosting. The flavors have time to meld together and the orange zest permeates every crumb.
- Store in an airtight container at room temperature for up to 3 days
- The cake freezes beautifully for up to 3 months if wrapped tightly
- Dust with powdered sugar right before serving for the freshest appearance
Pin There is something so comforting about having a warm slice of this cake on a quiet morning, watching the steam rise as you take that first bite. Hope it brings as much joy to your table as it has to mine.
Recipe Q&A
- → Can I use frozen cranberries for this bake?
Yes, both fresh and frozen cranberries work wonderfully in this preparation. There's no need to thaw frozen cranberries before adding them to the batter.
- → What's the secret to a tender, moist texture?
The key to a tender crumb is to avoid overmixing the batter once the dry ingredients have been added. Mix only until just combined to prevent gluten development.
- → Can this be prepared ahead of time?
Absolutely! This baked good can be made a day in advance. Store it in an airtight container at room temperature to maintain its freshness and flavor.
- → Are there any substitutions for orange zest?
While orange zest provides a unique aromatic citrus note, you could experiment with lemon zest for a different bright, tangy flavor profile if preferred.
- → How can I add more texture or richness?
For an added crunch, consider folding in 1/2 cup of chopped walnuts or pecans. To enhance richness, serve individual slices with a dollop of whipped cream or Greek yogurt.
- → What is the ideal pan size for baking?
A 9-inch round pan is recommended to achieve the optimal thickness and ensure even baking. Remember to properly grease and flour the pan or line it with parchment paper.