Pin it One Sunday morning, I opened the fridge and found a bag of cranberries rolling around next to half an orange. Instead of letting them go to waste, I started creaming butter and cracking eggs without a real plan. The kitchen smelled like citrus and warmth before I even turned on the oven. What came out was this tender, bright cake that turned a lazy morning into something worth remembering.
I brought this cake to a brunch potluck once, still warm and dusted with powdered sugar. My friend Sarah took one bite and asked if I used buttermilk, convinced it was some secret ingredient. It was just regular milk, but the cranberries and orange made everything taste more interesting than it actually was. That is the magic of this cake.
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Ingredients
- All-purpose flour: The backbone of the cake, giving it structure without heaviness if you do not overmix.
- Granulated sugar: Just enough sweetness to balance the tart cranberries without making it feel like dessert.
- Baking powder: Fresh baking powder is key, I learned this after a flat cake disaster last year.
- Salt: A small amount sharpens all the other flavors and keeps the sweetness in check.
- Unsalted butter: Softened to room temperature so it creams smoothly and adds rich, tender crumb.
- Milk: Whole milk works best, but two percent is fine if that is what you have open.
- Eggs: They bind everything together and give the cake a gentle lift.
- Vanilla extract: Pure vanilla adds a warm background note that makes everything taste homemade.
- Orange zest: The star here, bright and fragrant, use a microplane to avoid the bitter white pith.
- Cranberries: Fresh or frozen both work, just chop them coarsely so they do not sink or make the batter too wet.
- Powdered sugar: Optional, but a light dusting makes it look like you tried harder than you did.
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Instructions
- Prep the pan:
- Grease your 9-inch round pan generously and dust it with flour, or use parchment paper for easy release. I skip this step sometimes and regret it every time.
- Mix the dry ingredients:
- Whisk flour, sugar, baking powder, and salt in a large bowl until there are no lumps. This helps distribute the leavening evenly so you do not get random dense spots.
- Cream the butter:
- Beat softened butter with an electric mixer on medium for about two minutes until it looks pale and fluffy. This step adds air and makes the crumb lighter.
- Add wet ingredients:
- Pour in milk, crack in the eggs, and add vanilla, then beat until the mixture is smooth and combined. Do not worry if it looks a little loose, that is normal.
- Combine wet and dry:
- Gradually fold the dry mixture into the wet, stirring gently just until no streaks of flour remain. Overmixing here will make the cake tough, so stop as soon as it comes together.
- Fold in zest and cranberries:
- Use a spatula to gently fold in the orange zest and chopped cranberries, distributing them evenly without deflating the batter. The cranberries will bleed a little, and that is part of the charm.
- Pour and spread:
- Scrape the batter into your prepared pan and spread it out evenly with the back of a spoon. Tap the pan on the counter once to release any air bubbles.
- Bake:
- Slide the pan into your preheated 350 degree F oven and bake for 40 to 45 minutes, until a toothpick poked in the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when lightly pressed.
- Cool:
- Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If you try to slice it too early, it will crumble.
- Dust and serve:
- Right before serving, sift a light layer of powdered sugar over the top if you like. Slice into wedges and enjoy with coffee or tea.
Pin it The first time I made this, my niece picked out all the cranberries and left them on the edge of her plate. By the second slice, she was eating them first. Sometimes it just takes a bite or two for tart fruit to win you over.
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Make Ahead and Storage
This cake actually tastes better the next day after the flavors have had time to settle in together. I wrap it tightly in plastic wrap and keep it on the counter for up to two days, or in the fridge for up to five. Let it come to room temperature before serving, or warm individual slices in the microwave for ten seconds.
Swaps and Variations
You can replace cranberries with blueberries or raspberries if that is what you have, though cranberries give the best tart contrast. Add half a cup of chopped walnuts or pecans for crunch, or swap the orange zest for lemon if you want something brighter. I have even used almond extract instead of vanilla, and it was lovely.
Serving Suggestions
This cake is perfect on its own with black coffee, but it also loves a dollop of whipped cream or a spoonful of Greek yogurt on the side. I have served it at brunches with scrambled eggs and fruit salad, and it fits right in.
- Pair it with hot tea or a cappuccino for a cozy morning.
- Top with a smear of cream cheese for extra richness.
- Serve it slightly warm with butter melting into the crumb.
Pin it This cake has become my go to when I want something simple that feels special. It reminds me that the best recipes are often the ones that come together without much fuss.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly in this cake. No need to thaw them first—just chop coarsely and fold into the batter. They may add a few extra minutes to the baking time.
- → How should I store this cake?
Store in an airtight container at room temperature for up to 3 days. The cake also freezes well—wrap individual slices or the whole cake tightly and freeze for up to 3 months.
- → Can I make this cake ahead of time?
Absolutely. This cake actually tastes better the next day as the flavors have time to develop. Make it up to 24 hours in advance, store covered, and dust with powdered sugar just before serving.
- → What can I substitute for the orange?
Lemon works beautifully as a substitute. Use lemon zest in place of orange zest for a brighter, tangier version. The baking time and method remain the same.
- → Why is my cake dense or heavy?
Overmixing the batter can develop too much gluten, resulting in a dense cake. Mix only until the dry ingredients are just incorporated. Also, ensure your butter is properly softened—not melted or too cold.
