Cranberry Orange Breakfast Cake (Print Version)

Tender citrus-kissed cake studded with tart cranberries, perfect for cozy mornings and festive brunches.

# Ingredient List:

→ 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 and 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 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 enjoy.

# Helpful Tips:

01 -
  • It tastes like morning sunshine baked into tender crumb, tart and sweet in every forkful.
  • You can mix it by hand or with a mixer, and either way it comes together faster than pancakes for a crowd.
  • Leftovers, if there are any, taste even better the next day with a strong cup of coffee.
02 -
  • If you use frozen cranberries, don't thaw them first or they'll bleed into the batter and turn everything pink.
  • Softened butter means it should dent easily when you press it, not melt into a puddle on the counter.
  • Folding the cranberries in last keeps them from sinking to the bottom during baking.
03 -
  • Zest the orange directly over the batter so those fragrant oils don't evaporate into the air before they hit the bowl.
  • Use a light hand when folding in the cranberries, they'll break if you stir too hard and turn the batter streaky.
  • If the top browns too quickly, tent the pan loosely with foil for the last 10 minutes of baking.
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