Pin It My neighbor brought over a slice one Saturday morning, still warm from her oven, and the smell of orange zest hit me before I even unwrapped the foil. She called it her lazy weekend cake because it came together while her coffee brewed. I took one bite and tasted the bright cranberry tang cutting through the soft, buttery crumb, and I knew I had to make it myself. That afternoon, I did.
I made this for a brunch with friends who showed up sleepy and skeptical about anything involving fruit for breakfast. By the time I sliced into it, the cranberries had left little ruby streaks through the golden crumb. Everyone went quiet for a few bites, then someone asked if I had the recipe written down. I did, on a butter-stained index card I still keep in my drawer.
Ingredients
- All-purpose flour: The backbone of the cake, giving it structure without weighing it down, and I always fluff it with a fork before measuring to avoid dense spots.
- Granulated sugar: Sweetens the batter just enough to balance the tart cranberries without turning this into dessert.
- Baking powder: Creates those airy pockets in the crumb, and I learned to check the expiration date after one flat, sad attempt.
- Salt: A small amount that sharpens all the other flavors and keeps the sweetness from feeling one-note.
- Unsalted butter: Softened to room temperature so it creams easily and adds richness that makes every bite feel a little indulgent.
- Milk: Brings moisture and tenderness to the batter, and whole milk works best if you have it.
- Eggs: Bind everything together and give the cake its soft, springy texture.
- Vanilla extract: A warm undertone that deepens the flavor without announcing itself.
- Orange zest: The star here, releasing oils that perfume the whole cake with bright, sunny citrus.
- Fresh or frozen cranberries: Chopped coarsely so they distribute evenly and burst into tart little jewels as the cake bakes.
- Powdered sugar: Optional, but a light dusting makes it look bakery-pretty and adds a whisper of extra sweetness.
Instructions
- Get the oven ready:
- Preheat to 350°F and grease your 9-inch round pan generously, then dust it with flour or line it with parchment. This step saves you from heartbreak when the cake sticks.
- Combine the dry ingredients:
- Whisk together flour, sugar, baking powder, and salt in a large bowl until there are no lumps. I like to do this first so everything is ready when the wet ingredients come together.
- Cream the butter:
- Beat the softened butter with an electric mixer on medium speed until it looks pale and fluffy, about two minutes. This adds air and lightness to the whole cake.
- Mix in the wet ingredients:
- Add milk, eggs, and vanilla to the creamed butter and beat until smooth and unified. The mixture might look a little loose, but that is exactly right.
- Bring it all together:
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing here will make the cake tough, so stop as soon as you do not see dry flour.
- Add the flavor:
- Gently fold in the orange zest and chopped cranberries with a spatula, working them in just enough to distribute evenly. The batter will be thick and speckled with color.
- Fill the pan:
- Pour the batter into your prepared pan and spread it evenly with the back of a spoon. It should fill the pan about halfway.
- Bake:
- Slide the pan into the oven and bake for 40 to 45 minutes, until a toothpick poked in the center comes out clean. Your kitchen will smell like an orchard by the time it is done.
- Cool:
- Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This resting time keeps it from falling apart.
- Finish and serve:
- Dust with powdered sugar if you like, then slice into wedges. Serve it warm or at room temperature with coffee or tea.
Pin It One winter morning, I served this to my sister with a dollop of Greek yogurt on the side, and she said it reminded her of the cranberry bread our grandmother used to make. We sat at the table longer than we meant to, talking about old breakfasts and new ones. The cake was gone before noon.
How to Store and Serve
This cake keeps beautifully in an airtight container at room temperature for up to three days, and the flavors deepen as it sits. I have also wrapped slices individually in plastic wrap and frozen them for up to a month, then thawed them overnight in the fridge for an easy breakfast. Serve it plain, with a spoonful of whipped cream, or alongside Greek yogurt for a tangy contrast. It is just as good cold from the fridge as it is gently warmed in the microwave for ten seconds.
Variations You Might Love
If cranberries are not your thing, swap them for blueberries or raspberries and keep everything else the same. I have added half a cup of chopped walnuts for crunch, and it turned the cake into something heartier and more filling. You can also replace the orange zest with lemon zest for a sharper, brighter flavor, or use a mix of both if you are feeling adventurous. One friend of mine stirs in a handful of white chocolate chips, which I thought would be too sweet but turned out to be just right.
What to Serve It With
This cake does not need much, but it loves company. I have served it with strong black coffee, chamomile tea, and once with mimosas at a lazy Sunday brunch. A pat of salted butter melting into a warm slice is simple and perfect. If you want to dress it up, a drizzle of vanilla glaze or a spoonful of lemon curd on the side makes it feel special without much effort.
- Dust with powdered sugar just before serving so it does not absorb into the cake and disappear.
- Let the cake cool completely before slicing if you want clean edges, warm cake crumbles more easily.
- Taste your cranberries first, some batches are more tart than others and you might want to add an extra tablespoon of sugar to the batter.
Pin It This cake has become my answer to slow mornings and unexpected guests, the kind of recipe I can make without thinking too hard. It tastes like care without fuss, and that is exactly what breakfast should be.
Recipe Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly. No need to thaw them first—just chop and fold them into the batter while still frozen to prevent excess moisture.
- → How do I store leftover breakfast cake?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake stays moist and flavorful throughout.
- → What can I substitute for cranberries?
Blueberries, raspberries, or diced strawberries make excellent alternatives. Adjust chopping as needed to maintain even distribution throughout the batter.
- → Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance and store covered. The flavors actually develop and improve overnight, making it ideal for entertaining.
- → Why is my cake dense instead of tender?
Overmixing the batter develops too much gluten, resulting in a dense texture. Mix until just combined after adding dry ingredients, and fold in cranberries gently.
- → Can I add nuts to this cake?
Yes, fold in 1/2 cup of chopped walnuts or pecans along with the cranberries for added texture and a pleasant nutty flavor that complements the citrus.