Save The winter after I moved into my first apartment, my grandmother sent me a care package with a bag of fresh cranberries and a handwritten note about morning cake. I had never thought of cake as breakfast food until that snowy February when the whole building smelled like orange zest and butter. My roommate stumbled out of her bedroom asking what bakery I had secretly opened in our tiny kitchen. Now every time I zest an orange, I remember that morning and how something so simple made four strangers in a fourplex feel like family.
Last Thanksgiving I made three of these cakes because my extended family kept requesting it year after year. My youngest cousin declared it better than pumpkin pie and proceeded to eat three slices for breakfast. I caught my dad sneaking a piece at midnight, claiming he was just checking if it was still fresh. The cake has become the unofficial anchor of our holiday table, the thing everyone looks forward to before they even walk through the door.
Ingredients
- 2 cups all-purpose flour: The foundation that gives this cake its tender crumb and structure
- 1 cup granulated sugar: Sweetens just enough to balance the tart cranberries without becoming cloying
- 1 tablespoon baking powder: Ensures a nice rise and fluffy texture
- 1/2 teaspoon salt: Enhances all the flavors and keeps the cake from tasting flat
- 1/2 cup unsalted butter: Creates richness and moisture while helping the cake bake evenly
- 3/4 cup milk: Adds tenderness and helps create the perfect batter consistency
- 2 large eggs: Provides structure and helps the cake rise properly
- 1 teaspoon vanilla extract: Rounds out the citrus flavors with warm depth
- Zest of 1 large orange: The star of the show that makes the whole kitchen smell incredible
- 1 cup fresh or frozen cranberries: Tart little jewels that burst in every bite
Instructions
- Preheat and prep your pan:
- Heat your oven to 350°F and grease a 9-inch round pan or line it with parchment paper for easy removal later.
- Whisk the dry ingredients:
- In a large bowl, combine flour, sugar, baking powder, and salt until everything is evenly distributed.
- Cream the butter:
- Beat softened butter on medium speed for about 2 minutes until it looks light and fluffy.
- Add wet ingredients:
- Pour in milk, eggs, and vanilla, beating until smooth and well combined.
- Combine mixtures:
- Gradually add dry ingredients to wet ones, mixing just until no flour streaks remain.
- Fold in the good stuff:
- Gently incorporate orange zest and chopped cranberries with a spatula until evenly distributed.
- Bake to perfection:
- Pour batter into your prepared pan, spread it evenly, and bake for 40 to 45 minutes until a toothpick comes out clean.
- Cool and serve:
- Let the cake rest in the pan for 10 minutes before transferring to a wire rack, then dust with powdered sugar if desired.
Save My neighbor across the hall started bringing me coffee every weekend after I gave her a slice of this cake. She told me it reminded her of Sunday mornings at her grandmother farmhouse in Vermont. Now we trade slices and stories across our doorways, and I have learned more about her childhood than I have from years of casual conversation in the hallway. Food really does bring people together in ways you never expect.
Make It Your Own
I have discovered that adding half a cup of chopped walnuts or pecans gives the cake a wonderful crunch that contrasts beautifully with the soft crumb. One winter I ran out of cranberries and used frozen blueberries instead, which turned the cake into something entirely different but equally delicious. The recipe is forgiving enough that you can experiment with different berries or nuts based on what you have on hand.
Serving Suggestions
While this cake is perfect on its own with morning coffee, I have learned that a dollop of Greek yogurt or a bit of whipped cream takes it to dessert status. My friend who runs a local cafe serves it warmed up with a pat of butter melting into the crumb. During the holidays, a dusting of powdered sugar makes it look like something from a bakery window.
Storage and Timing
The beauty of this cake is that it actually tastes better on day two, once the flavors have had time to meld together. Keep it in an airtight container at room temperature for up to three days, though it rarely lasts that long in my house.
- Wrap the cooled cake tightly if you want to freeze it for up to three months
- Let frozen cake thaw overnight at room temperature before serving
- Refrigerate the cake only if your kitchen runs especially warm or humid
Save I hope this recipe finds its way into your morning rotation and creates its own memories in your kitchen.
Recipe Help
- → Can I use frozen cranberries for this cake?
Yes, frozen cranberries can be used directly without thawing. Gently fold them into the batter as instructed.
- → How should I store the finished cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, you may refrigerate it.
- → Are there any substitutions for orange zest?
While fresh zest provides the best flavor, you can use a high-quality orange extract, but use it sparingly as it's more concentrated. Start with 1/4 teaspoon and adjust to taste.
- → Can I add nuts to this baked good?
Absolutely! For added crunch and flavor, fold in 1/2 cup of chopped walnuts or pecans along with the cranberries and orange zest.
- → What if I don't have cranberries?
You can easily substitute cranberries with other berries like blueberries or raspberries. Use the same quantity as specified for cranberries.
- → How do I know when the cake is fully cooked?
Insert a toothpick into the center of the cake. If it comes out clean, with no wet batter attached, the cake is ready.