Save Last November my kitchen smelled like heaven when the orange zest hit the cranberries. I was half-asleep at sunrise, coffee in one hand, grating that orange like my life depended on it. The cranberries got chopped while I danced around the counter waiting for the oven to beep. By the time this cake emerged golden and gorgeous, my whole family had somehow migrated to the kitchen, lured by what my sister called illegal aromas.
My neighbor texted me at 8 AM asking what smelled so amazing. I brought over a still-warm slice and she sat on her front porch right there, eating it with her fingers, texting me MAKE THIS AGAIN before she even finished. Now it is our Sunday morning tradition, even in summer when the cranberries are frozen from my winter hoard.
Ingredients
- 2 cups all-purpose flour: This builds the structure of your cake, so measure by spooning gently into your cup and leveling off with a knife for accuracy
- 1 cup granulated sugar: Sweetens perfectly without overpowering the bright citrus notes or competing with those tart cranberries
- 1 tablespoon baking powder: Gives you that beautiful rise and tender crumb texture that makes breakfast cakes so irresistible
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness with just the right amount of contrast
- 1/2 cup unsalted butter, softened: Room temperature butter creates air pockets when creamed, leading to that light, fluffy texture we all love
- 3/4 cup milk: Adds moisture and creates the perfect batter consistency, warmed slightly helps it incorporate faster
- 2 large eggs: Room temperature eggs emulsify better and help bind everything together for that tender, cohesive crumb
- 1 teaspoon vanilla extract: Pure vanilla adds warmth and depth that pulls the citrus and cranberry flavors together beautifully
- Zest of 1 large orange: This is where the magic happens, so zest directly into your sugar and rub them together to release those fragrant oils
- 1 cup fresh or frozen cranberries, coarsely chopped: Chopping creates more cranberry distribution throughout every single bite instead of giant pockets
- Powdered sugar, for dusting (optional): That final snowy dusting makes everything look special and professional, like you tried harder than you actually did
Instructions
- Get your oven ready:
- Preheat to 350°F and prepare your 9-inch pan with butter and flour or parchment paper so nothing sticks later
- Whisk the dry team:
- Combine flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed
- Cream the butter:
- Beat softened butter with an electric mixer for 2 minutes until it looks pale and fluffy, then add milk, eggs, and vanilla
- Bring it together:
- Gradually fold in dry ingredients just until combined, then gently incorporate orange zest and chopped cranberries without overmixing
- Bake to perfection:
- Pour into your prepared pan, bake 40-45 minutes until a toothpick comes out clean, then cool in pan 10 minutes before transferring
Save My dad requests this for his birthday instead of regular cake now. He stands at the counter eating it straight from the cooling rack, claiming the edge pieces with extra crispy bits are his portion. The cranberries burst in little pockets of tartness that cut through the sweetness and make every bite interesting.
Make It Your Own
Some mornings I add 1/2 cup chopped walnuts or pecans right along with the cranberries. That nutty crunch changes everything and makes the cake feel more substantial. Other times I swap in blueberries during summer when fresh ones are abundant and sweet.
Serving Ideas That Work
A dollop of Greek yogurt on top adds protein and creaminess while letting the orange shine through. Whipped cream turns this into dessert, and honestly, nobody will judge you for eating cake for breakfast when it tastes this good. My sister serves it with vanilla ice cream and calls it brunch.
Storage Secrets
This cake actually tastes better on day two when all the flavors have had time to mingle and get cozy. Store it in an airtight container at room temperature for up to three days, though it never lasts that long in my house. You can freeze individual slices wrapped in plastic for emergency breakfast moments.
- Wrap cooled cake tightly before freezing to prevent freezer burn
- Thaw overnight in the refrigerator or zap individual slices for 20 seconds
- Add powdered sugar after thawing, not before, for that fresh bakery look
Save There is something so comforting about waking up to homemade cake that feels fancy enough for company but easy enough for Tuesday mornings. Enjoy every bright, tart, tender bite.
Recipe FAQ Section
- → Can I use frozen cranberries for this bake?
Yes, both fresh or frozen cranberries work wonderfully. If you're using frozen cranberries, there's no need to thaw them beforehand; simply fold them into the batter directly from the freezer.
- → How should I store any leftover portions?
To maintain freshness, store any remaining portions in an airtight container at room temperature for up to 2-3 days. For a longer shelf life, you can refrigerate it for up to 5 days.
- → Are there any fruit substitutions I can make?
Absolutely! If you prefer a different fruit profile, blueberries or raspberries can be substituted for the cranberries. Ensure they are coarsely chopped if they are large.
- → What are the essential kitchen tools needed?
You will need a 9-inch round cake pan, an electric mixer for creaming the butter, standard mixing bowls, a whisk for dry ingredients, and a spatula for folding.
- → Can this be prepared in advance?
Yes, this bake is excellent for making ahead. You can prepare it a day in advance and store it in an airtight container. It tastes just as good, if not better, the next day.
- → How can I enhance the texture or flavor?
For an added crunch, consider folding in 1/2 cup of chopped walnuts or pecans with the cranberries. You can also serve it with a dollop of whipped cream or a side of Greek yogurt for extra richness.