Cranberry Orange Breakfast Cake

One Saturday morning, my oven timer went off just as sunlight hit the kitchen table at that perfect angle. I pulled out this cake, its top golden and dotted with ruby-red cranberry bursts, and the whole room smelled like an orchard in winter. My daughter wandered in, still half-asleep, drawn by the citrus and warmth. We ate thick slices with our coffee and tea, crumbs everywhere, and she asked if we could make it a weekend tradition.

I brought this to a brunch potluck once, nervous it might seem too plain next to the fancy quiches and pastries. By the time I got there, half the cake had already disappeared from the car because my husband kept sneaking bites. People asked for the recipe before they even finished their slices, and one friend texted me later that week asking if I could teach her how to fold in cranberries without crushing them.

Ingredients

• All-purpose flour: The backbone of this tender crumb, sifting it once makes the cake lighter but honestly I skip it half the time and it still turns out beautifully.
• Granulated sugar: Sweetness that balances the tart cranberries without making the cake taste like dessert, just right for morning.
• Baking powder: Fresh baking powder is everything here, I learned the hard way when a flat cake taught me to check expiration dates.
• Salt: A small pinch sharpens all the flavors, never skip it even though it seems invisible.
• Unsalted butter: Softened to room temperature so it whips into clouds, cold butter will never give you that fluffy lift.
• Milk: Whole milk keeps it moist, but I have used two percent in a pinch and no one noticed.
• Large eggs: They bind everything together and add richness, I crack mine into a small bowl first to avoid any shell disasters.
• Vanilla extract: Pure vanilla makes a difference you can taste, the imitation stuff always feels a little hollow to me.
• Orange zest: This is where the magic lives, use a microplane and stop before you hit the bitter white pith.
• Fresh or frozen cranberries: Frozen cranberries work just as well, I chop them coarsely so you get tart pops in every slice.
• Powdered sugar: Optional but it makes the cake look like it came from a bakery window, plus it adds a little extra sweetness on top.

Instructions

Prep Your Pan:

Preheat your oven to 350 degrees and grease that nine inch round pan generously, I like to dust it with a little flour too so nothing sticks. Parchment paper on the bottom is your insurance policy.

Combine the Dry Ingredients:

Whisk the flour, sugar, baking powder, and salt together in a big bowl until everything looks evenly blended. This step prevents flour pockets later, which I have bitten into more times than I care to admit.

Cream the Butter:

Beat that softened butter with your mixer on medium for about two minutes until it looks pale and fluffy like whipped clouds. If your butter is too cold, it will just slide around the bowl and never fluff up.

Mix the Wet Ingredients:

Pour in the milk, crack in the eggs, add the vanilla, and beat it all together until smooth and unified. The mixture might look a little loose but that is exactly what you want.

Bring It Together:

Gradually fold the dry ingredients into the wet mixture, stirring just until you stop seeing streaks of flour. Overmixing makes the cake tough, so stop the second it comes together.

Fold in the Good Stuff:

Gently stir in the orange zest and chopped cranberries with a spatula, using a folding motion so the berries stay whole. I once stirred too hard and ended up with pink batter, still tasted great but looked a little strange.

Into the Pan:

Scrape the batter into your prepared pan and spread it evenly with the back of a spoon. A smooth top helps it bake evenly, though a few lumps never hurt anyone.

Bake Until Golden:

Slide it into the oven for 40 to 45 minutes, checking with a toothpick at 40 minutes to see if it comes out clean. The top should be golden and the edges just starting to pull away from the pan.

Cool in Stages:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Cutting it warm is tempting but it will crumble, I have learned this lesson many times.

Finish and Serve:

Dust the top with powdered sugar if you are feeling fancy, slice it into wedges, and serve with coffee or tea. It is perfect just like this, no frosting needed.

Save

The first time I served this at a breakfast gathering, someone asked if it was from a bakery. I laughed and said no, just my kitchen on a Tuesday night when I could not sleep. She took another slice and told me it tasted like the kind of thing her grandmother used to make, which might be the best compliment a recipe can get.

Making It Your Own

I have swapped the cranberries for blueberries in summer and raspberries in spring, both work beautifully and change the whole mood of the cake. You could add a half cup of chopped walnuts or pecans if you want some crunch, I did that once for a holiday brunch and people loved the texture. Lemon zest instead of orange gives it a sharper, brighter edge, perfect if you want something a little more wake-you-up than cozy.

Storing and Planning Ahead

This cake actually gets better the next day, the flavors settle and the crumb softens just a touch. I wrap it tightly in plastic wrap and leave it on the counter for up to three days, or freeze individual slices wrapped in foil for quick breakfasts later. If you are making it for a brunch, bake it the night before and dust it with powdered sugar right before people arrive so it looks fresh.

Serving Suggestions

I love this cake with a dollop of Greek yogurt on the side, the tanginess plays off the sweet orange and tart cranberries perfectly. Whipped cream works too if you are feeling indulgent, or just serve it plain with strong coffee and let the cake speak for itself.

• A drizzle of honey over a warm slice turns it into something almost dessert-like.
• Pair it with scrambled eggs and bacon for a full brunch spread that feels effortless.
• Toast leftover slices in a skillet with butter for a next-level breakfast treat.

Save

Every time I pull this out of the oven, it feels like a small victory, proof that something simple and honest can be exactly what a morning needs. I hope it becomes one of those recipes you reach for without thinking, the one that makes your kitchen smell like home.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work beautifully in this cake. No need to thaw them first—just chop coarsely and fold them into the batter. They may add a minute or two to the baking time.

→ How should I store leftover cake?

Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. The cake actually tastes even better the next day as flavors meld together.

→ Can I make this cake ahead of time?

Absolutely! This cake tastes wonderful when made a day in advance. Bake, cool completely, and store in an airtight container. Dust with powdered sugar just before serving for the freshest appearance.

→ What can I serve with this breakfast cake?

This pairs perfectly with a cup of hot coffee or your favorite tea. For extra richness, serve with whipped cream, Greek yogurt, or a drizzle of warm orange glaze made from powdered sugar and fresh orange juice.

→ Can I substitute the cranberries with other fruits?

Blueberries, raspberries, or chopped strawberries make excellent substitutes. Keep in mind that sweeter fruits may require slightly less sugar in the batter to maintain the perfect balance.