Cranberry Orange Breakfast Cake (Printable)

Tender cake with orange zest and tart cranberries, perfect for morning treats.

# 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 whole milk
07 - 2 large eggs
08 - 1 teaspoon vanilla extract

→ Flavorings & Add-ins

09 - 1 large orange, zest only
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, 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. Avoid overmixing.
06 - Fold in orange zest and chopped cranberries gently with a spatula until evenly distributed throughout the batter.
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 serve.

# Expert Tips:

01 -
  • It uses simple ingredients you probably already have, plus a few fresh bursts of flavor.
  • The orange zest makes your whole kitchen smell like a sunny winter day.
  • It is tender enough for breakfast but sweet enough to feel like a treat.
  • You can mix it by hand or with a mixer, no fuss either way.
02 -
  • Do not skip softening the butter, cold butter will not cream properly and the texture suffers.
  • Chop the cranberries coarsely so they release just enough juice without making the batter soggy.
  • Check your baking powder date, expired powder means a flat, dense cake.
03 -
  • Toss the cranberries in a tablespoon of flour before folding them in to help prevent sinking.
  • Use a light hand when mixing after adding the flour, the batter should look just barely combined.
  • Let the cake cool completely before dusting with powdered sugar or it will melt into the top.
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