Pin It One Saturday morning, I opened the fridge to find a bag of cranberries I'd bought on a whim and half an orange rolling around in the crisper. The idea hit me while the coffee was brewing: something sweet, something bright, something that wouldn't feel too heavy before noon. An hour later, the kitchen smelled like a citrus grove in winter, and I had a cake that became my answer to every lazy weekend breakfast since.
I brought this to a friend's brunch once, still warm and dusted with powdered sugar. She took one bite and asked if I'd been hiding a bakery habit from her. It's been my potluck MVP ever since, the kind of cake that makes people linger at the table with second slices and recipe requests.
Ingredients
- All-purpose flour: The sturdy base that holds everything together without weighing down the crumb, measure it carefully or you'll end up with a dense puck instead of a tender cake.
- Granulated sugar: Just enough sweetness to balance the cranberries' pucker, I've tried cutting it back and regretted the tartness every time.
- Baking powder: This is what gives the cake its gentle rise and airy texture, make sure it's fresh or you'll wonder why your cake fell flat.
- Salt: A small pinch that makes every other flavor sing louder, don't skip it even though it seems invisible.
- Unsalted butter: Softened to room temperature so it creams easily and adds richness without grease, cold butter will leave you with lumps.
- Milk: Whole milk gives the best moisture and tenderness, but I've used 2% in a pinch and it still turned out fine.
- Eggs: They bind and lift, bringing structure and a golden color to the finished cake.
- Vanilla extract: A whisper of warmth that rounds out the citrus without competing with it.
- Orange zest: The star of the show, releasing oils that perfume the whole kitchen and brighten every bite.
- Fresh or frozen cranberries: Tart little bursts that soften just enough in the oven, I chop them coarsely so they don't bleed too much into the batter.
- Powdered sugar: Optional, but a light dusting makes it look like it came from a bakery case.
Instructions
- Prep Your Pan:
- Preheat your oven to 350°F and grease a 9-inch round pan generously, then dust it with flour or line it with parchment. This step saves you from heartbreak when the cake sticks.
- Whisk the Dry Mix:
- Combine flour, sugar, baking powder, and salt in a large bowl, whisking until no streaks remain. This distributes the leavening evenly so you don't get pockets of baking powder.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it looks pale and fluffy, about two minutes. This traps air and makes the cake lighter.
- Blend in the Wet Ingredients:
- Add milk, eggs, and vanilla to the creamed butter, beating until smooth and glossy. The mixture might look slightly curdled at first, but keep mixing and it'll come together.
- Combine Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing now will give you a tough, chewy cake instead of a tender one.
- Fold in the Flavor:
- Stir in the orange zest and chopped cranberries with a spatula, folding gently so the berries stay whole. The zest will release its oils and fill the kitchen with citrus.
- Pour and Smooth:
- Scrape the batter into your prepared pan and spread it evenly with the back of a spoon. A level surface bakes more evenly.
- Bake Until Golden:
- Slide the pan into the oven and bake for 40 to 45 minutes, until a toothpick poked in the center comes out clean. The top should be golden and slightly domed.
- Cool in Stages:
- Let the cake rest in the pan for 10 minutes to firm up, then turn it out onto a wire rack to cool completely. Cutting it warm will make it crumble.
- Dust and Serve:
- Right before serving, sift powdered sugar over the top if you want that bakery finish. Slice into wedges and watch them disappear.
Pin It The first time I served this, my niece scraped every last cranberry off her slice and ate them separately, then asked for more cake. Now she's older and eats it whole, and I still think of that morning every time I zest an orange. Some recipes just grow with you.
How to Store and Serve
This cake keeps beautifully in an airtight container at room temperature for up to three days, or you can refrigerate it for a week if your kitchen runs warm. I like it best at room temperature with a cup of strong coffee, but it's also wonderful slightly warmed in the microwave for ten seconds. If you're feeling fancy, serve it with a dollop of Greek yogurt or lightly sweetened whipped cream.
Flavor Variations to Try
Swap the cranberries for blueberries or raspberries if that's what you have, though the tartness won't be quite as bright. Add half a cup of chopped walnuts or pecans to the batter for crunch, or fold in a handful of white chocolate chips if you want something a little more indulgent. I've also made this with lemon zest instead of orange, and it was like sunshine in cake form.
Make-Ahead and Freezing Tips
You can bake this a day ahead and store it covered on the counter, which actually gives the flavors time to meld and deepen. For longer storage, wrap cooled slices tightly in plastic wrap and freeze them for up to three months, then thaw at room temperature or pop them in the toaster oven for a few minutes. I keep a few slices in the freezer for mornings when I need something special without the effort.
- Let the cake cool completely before wrapping or condensation will make it soggy.
- Label your freezer bag with the date so you don't forget it in the back.
- Dust with powdered sugar after thawing, not before freezing, or it'll dissolve into the cake.
Pin It This cake has earned its place on my counter more times than I can count, and I hope it finds a spot in your kitchen too. There's something quietly joyful about a breakfast that tastes this good without asking for much fuss.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly. There's no need to thaw them first—simply chop coarsely and fold into the batter. Frozen berries may add a few extra minutes to the baking time.
- → How should I store leftover cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavors actually deepen overnight, making it even more delicious the next day.
- → Can I make this in a different pan size?
Absolutely. Use an 8-inch square pan or a 9x5-inch loaf pan with similar results. Baking time may vary by 5-10 minutes, so check for doneness with a toothpick starting at 35 minutes.
- → What other fruits can I substitute for cranberries?
Blueberries, raspberries, or diced strawberries all work beautifully. You can also try dried cherries or currants rehydrated in warm orange juice for a different flavor profile.
- → Why is my cake dense instead of tender?
Overmixing the batter develops too much gluten, resulting in a dense texture. Mix just until the dry ingredients are incorporated, and fold in the cranberries gently to maintain a light crumb.
- → Can I reduce the sugar in this cake?
You can reduce the sugar to 3/4 cup if you prefer a less sweet cake. Keep in mind that cranberries are quite tart, so some sweetness helps balance the flavors nicely.