Save I baked this cake on a Tuesday morning when the kitchen was still dim and quiet, mostly because I had a bag of cranberries about to turn and half an orange rolling around the crisper. The zest hit the batter and suddenly the whole room smelled like winter sunshine. I wasn't expecting much, just something to eat with coffee, but that first slice, still warm, with the berries bursting tart against the tender crumb, made me pause mid-bite. It's been my go-to ever since.
The first time I brought this to a brunch, my friend Sarah picked out a cranberry with her fork, tasted it, and said it reminded her of her grandmother's holiday bread. I hadn't been aiming for nostalgia, but I learned that morning how a little citrus and fruit can unlock something warm in people. We ate the whole thing before the frittata even came out of the oven.
Ingredients
- All-purpose flour: The backbone of the crumb, I sift it only if it's been sitting a while and looks clumpy, otherwise I just whisk it with the other dry ingredients to keep things light.
- Granulated sugar: Sweetens without overpowering the tart cranberries, and I've learned not to reduce it or the fruit tastes too sharp.
- Baking powder: Make sure it's fresh, I once used old powder and the cake barely rose, it was dense and sad.
- Salt: Just enough to wake up the other flavors, I use fine sea salt because it dissolves faster.
- Unsalted butter: Softened means it should dent easily when you press it, not melted, not cold, that in-between stage makes all the difference for a fluffy batter.
- Milk: Whole milk gives the richest crumb, but I've used 2% in a pinch and it still turned out tender.
- Large eggs: Room temperature eggs blend smoother, I set mine on the counter while I gather everything else.
- Vanilla extract: Pure vanilla adds a subtle warmth that plays nicely with the citrus, imitation works but it's not quite the same.
- Orange zest: The star here, I use a microplane and avoid the white pith because it turns bitter.
- Fresh or frozen cranberries: I chop them coarsely so they don't sink and so every bite has a little pop of tartness, frozen works just as well and I don't bother thawing them.
- Powdered sugar: Optional, but a light dusting before serving makes it look like you tried harder than you did.
Instructions
- Prep the 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. I learned the hard way that skipping this step means half your cake stays stuck to the bottom.
- Mix the Dry Ingredients:
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until there are no streaks. This step takes thirty seconds and saves you from biting into a pocket of baking powder later.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it's pale and fluffy, about two minutes. It should look almost like frosting, that's when you know it's ready.
- Add Wet Ingredients:
- Pour in the milk, crack in the eggs, add the vanilla, and beat until the mixture is smooth and cohesive. It might look a little curdled at first, but keep mixing and it will come together.
- Combine Wet and Dry:
- Add the dry ingredients to the wet mixture gradually, stirring just until you don't see any more flour. Overmixing makes the cake tough, so stop as soon as it's combined.
- Fold in Flavor:
- Gently fold in the orange zest and chopped cranberries with a spatula, using broad strokes so the berries stay whole. The batter will be thick and dotted with red, it's supposed to look like that.
- Bake:
- Pour the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes. You'll know it's done when a toothpick poked in the center comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Let the cake cool in the pan for ten minutes, then turn it out onto a wire rack. Dust with powdered sugar if you like, slice it while it's still barely warm, and watch it disappear.
Save One Saturday morning my neighbor knocked on the door and asked what smelled so good, and I handed her a slice still warm from the oven. She came back an hour later asking for the recipe, and I realized this cake had become something I was proud to share. It's simple, but it feels generous.
How to Store and Serve
This cake keeps beautifully in an airtight container at room temperature for up to three days, and I've found it actually gets moister as it sits. You can also wrap it tightly and freeze individual slices for up to a month, then thaw them on the counter or warm them in the microwave for twenty seconds. I love serving it with a dollop of Greek yogurt or a little whipped cream, especially if I'm pretending it's brunch and not just breakfast.
Swaps and Variations
If cranberries aren't your thing, blueberries or chopped raspberries work just as well, though they won't give you that same bright tartness. I've added half a cup of chopped walnuts when I wanted a little crunch, and once I swapped the orange zest for lemon when that's all I had, it was sharper but still lovely. You could even stir in a handful of white chocolate chips if you're feeling indulgent, though I think the simplicity is part of the charm.
What to Serve Alongside
This cake pairs beautifully with a strong cup of coffee or a pot of Earl Grey, the citrus in the tea echoes the orange zest. I've also served it with scrambled eggs and bacon for a full brunch spread, and it holds its own next to savory dishes without feeling out of place.
- A small bowl of fresh berries on the side adds color and keeps things light.
- Maple syrup drizzled over a warm slice turns it into something almost decadent.
- If you're serving a crowd, set out honey butter and let people help themselves.
Save This is the kind of cake that makes mornings feel less rushed and a little more intentional. I hope it becomes a quiet favorite in your kitchen too.
Recipe Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work beautifully in this cake. There's no need to thaw them first—simply chop while still frozen and fold into the batter. They may add a minute or two to the baking time.
- → How should I store this breakfast cake?
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and refrigerate for up to a week. The flavors often develop even more after a day.
- → Can I make this cake ahead of time?
Absolutely! This cake actually tastes better when made a day ahead. Bake it completely, cool, dust with powdered sugar, and store in an airtight container. Serve at room temperature or gently warmed.
- → What can I substitute for the all-purpose flour?
For a 1:1 gluten-free flour blend, results may vary slightly in texture. Whole wheat pastry flour can replace up to half the all-purpose flour for a nuttier taste while maintaining tenderness.
- → Can I reduce the sugar in this cake?
You can reduce the granulated sugar to 3/4 cup, though the texture may be slightly less tender. The cranberries provide natural tartness, so the sugar helps balance the overall flavor profile.
- → What size pan works best for this cake?
A 9-inch round cake pan is ideal. You can also use a square 8x8 inch pan, though baking time may need adjustment. Start checking for doneness around 35 minutes if using a different pan size.