Save The smell of orange zest hitting warm butter is what sold me on this cake. I was halfway through creaming the butter one Saturday morning when I zested the orange directly over the bowl, and the citrus oils bloomed in the heat. My daughter wandered into the kitchen, still in pajamas, asking what smelled so good. By the time the cake came out of the oven, she had set the table without being asked.
I started making this cake for holiday brunches, but it became a weekday fixture once I realized how forgiving it was. One morning I forgot to soften the butter and microwaved it in short bursts, and it still turned out beautifully. My neighbor stops by now when she sees my kitchen light on early, hoping there will be a slice waiting.
Ingredients
- All-purpose flour: The backbone of the tender crumb, measure it by spooning into the cup and leveling off to avoid a dense cake.
- Granulated sugar: Just enough sweetness to balance the tart cranberries without making it feel like dessert.
- Baking powder: Fresh baking powder is key, if it doesnt fizz when you add liquid, replace it.
- Salt: A small amount that sharpens every other flavor and keeps the sweetness in check.
- Unsalted butter: Softened to room temperature so it whips up light and airy, I leave mine on the counter the night before.
- Milk: Whole milk gives the richest texture, but two percent works in a pinch.
- Eggs: Room temperature eggs blend more smoothly and create a more even rise.
- Vanilla extract: Pure vanilla adds a warm background note that makes everything taste homemade.
- Orange zest: The star of the show, use a microplane and avoid the white pith which tastes bitter.
- Fresh or frozen cranberries: Chop them coarsely so they distribute evenly and dont sink to the bottom.
- Powdered sugar: A light dusting before serving makes it look bakery-perfect without any effort.
Instructions
- Prep Your 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. This step prevents heartbreak when the cake sticks.
- Whisk the Dry Mix:
- Combine flour, sugar, baking powder, and salt in a large bowl, whisking until no lumps remain. This ensures even distribution so you dont get pockets of baking powder.
- Cream the Butter:
- Beat the softened butter with an electric mixer on medium speed until it looks pale and fluffy, about two minutes. The air you incorporate now makes the cake lighter.
- Blend Wet Ingredients:
- Add milk, eggs, and vanilla to the whipped butter and beat until smooth and unified. Dont worry if it looks a little curdled, it will come together.
- Combine Gently:
- Gradually fold the dry ingredients into the wet mixture, stirring just until you no longer see streaks of flour. Overmixing develops gluten and turns the crumb tough.
- Fold in the Flavors:
- Stir in the orange zest and chopped cranberries with a spatula, using gentle motions to keep the batter airy. The cranberries should be evenly scattered throughout.
- Fill and Smooth:
- Pour the batter into your prepared pan and spread it to the edges with the back of a spoon. A level surface bakes more evenly.
- Bake Until Golden:
- Slide the pan into the oven and bake for 40 to 45 minutes, checking with a toothpick in the center. When it comes out clean or with just a few moist crumbs, its done.
- Cool in Stages:
- Let the cake rest in the pan for 10 minutes to firm up, then turn it out onto a wire rack. Cooling completely prevents it from getting gummy.
- Dust and Serve:
- Right before slicing, sift powdered sugar over the top if you like a little sweetness and visual polish. Serve warm or at room temperature.
Save This cake showed up at a potluck brunch once, and someone asked if I had ordered it from a bakery. I laughed and admitted I had made it in under an hour that morning while my coffee brewed. Now I bring it everywhere, and people have started requesting it by name.
Make-Ahead Magic
I bake this the night before big mornings and wrap it tightly in plastic wrap once its fully cooled. The orange flavor deepens overnight, and the cranberries soften just enough to taste almost candied. In the morning, all I have to do is dust it with powdered sugar and slice.
Swaps and Variations
I have folded in chopped walnuts when I wanted crunch, and swapped the cranberries for blueberries in the summer when they were cheap and sweet. One friend uses lemon zest instead of orange and says it tastes like sunshine. The base is sturdy enough to handle whatever you have on hand.
Serving Suggestions
I love this cake with a dollop of Greek yogurt on the side, the tang playing off the sweetness perfectly. My husband prefers it with a smear of softened cream cheese, and my daughter eats it plain, still warm from the oven.
- Pair it with hot coffee or a chai latte for a cozy breakfast spread.
- Serve it alongside scrambled eggs and bacon for a full brunch plate.
- Wrap individual slices in parchment for grab and go breakfasts during the week.
Save This cake has become my answer to every early morning gathering, proof that something simple can feel special. I hope it brings the same warmth to your table that it has brought to mine.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work beautifully in this cake. No need to thaw them first—simply chop while frozen and fold directly into the batter. They may add a minute or two to the baking time.
- → How should I store this 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 actually develop and intensify after a day.
- → Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the orange zest infuses throughout the crumb. Bake it up to 24 hours in advance, cool completely, and store in an airtight container. Dust with powdered sugar just before serving.
- → What can I substitute for the cranberries?
Dried cranberries, fresh or frozen blueberries, chopped raspberries, or even tart cherries work well as substitutes. Keep in mind that fresh berries may release more moisture during baking.
- → Why is my cake dense or dry?
Overmixing the batter can develop too much gluten, resulting in a dense texture. Mix only until just combined. Additionally, ensure your butter is properly softened and measure flour accurately by spooning into the measuring cup rather than scooping directly.
- → Can I make this into muffins instead?
Yes! Portion the batter into a standard muffin tin and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. This yields about 12-15 muffins with the same delicious flavor profile.