Save The first time I made this cranberry orange cake, my entire apartment smelled like a sunny morning caught in butter and sugar. I'd been craving something that felt festive without being overly complicated, and those tart red berries against the bright citrus zest seemed like the perfect answer. My roommate wandered out of her bedroom asking what bakery I'd secretly visited, which I took as the ultimate compliment.
I brought this cake to a weekend brunch with friends last winter, and honestly, it stole the show. We sat around the table for hours, picking at slices and talking about everything and nothing, while the powdered sugar dusted our fingers like snow. Someone asked for the recipe before they'd even finished their first bite.
Ingredients
- All-purpose flour: Forms the structure of the cake, creating that tender crumb we're after
- Granulated sugar: Sweetens the batter and helps create a lovely golden crust
- Baking powder: Gives the cake its lift and lightness
- Salt: Balances the sweetness and enhances all the flavors
- Unsalted butter: Adds richness and tenderness to every bite
- Milk: Creates moisture and helps achieve that perfect cake texture
- Large eggs: Bind everything together and contribute to structure
- Vanilla extract: Adds warmth and depth to the flavor profile
- Orange zest: Infuses bright citrus notes throughout the entire cake
- Fresh or frozen cranberries: Provide tart bursts that cut through the sweetness beautifully
Instructions
- Getting Started:
- Preheat your oven to 350°F and prep a 9-inch round cake pan with grease and flour or parchment paper.
- Whisk the Dry Goods:
- In a large bowl, combine flour, sugar, baking powder, and salt until everything's well blended.
- Cream the Butter:
- Beat softened butter with an electric mixer for about 2 minutes until it looks light and fluffy.
- Combine Wet Ingredients:
- Pour in the milk, eggs, and vanilla, then beat until smooth and incorporated.
- Mix the Batter:
- Gradually add dry ingredients to the wet mixture, mixing only until just combined.
- Add the Good Stuff:
- Gently fold in orange zest and chopped cranberries until evenly distributed.
- Bake to Perfection:
- Spread batter into your prepared pan and bake for 40-45 minutes until a toothpick comes out clean.
- Cool and Serve:
- Let the cake rest in the pan for 10 minutes before moving it to a wire rack to cool completely.
Save This cake has become my go-to when I want to make something that says I care without requiring me to wake up at dawn. It's the kind of recipe that turns an ordinary Tuesday morning into something worth celebrating.
Make It Ahead
I've learned this cake actually tastes better the next day, once the orange zest has had time to infuse throughout the crumb. Store it in an airtight container and you'll wake up to something even more delicious than when it came out of the oven.
Serving Ideas
A dusting of powdered sugar makes it look elegant without any fuss, but a dollop of Greek yogurt or lightly sweetened whipped cream takes it over the top. I've also served it alongside a fruit salad for brunch and it was absolutely perfect.
Customizations
Don't be afraid to make this your own. Swap the cranberries for blueberries in summer or try adding chopped walnuts for some crunch. The base recipe is so forgiving that it happily accommodates whatever you're craving.
- Add 1/2 cup chopped pecans for extra texture
- Try lemon zest instead of orange for a different bright twist
- .Serve warm with a pat of butter for extra indulgence
Save There's something about this cake that makes people linger around the table a little longer.
Recipe Questions & Answers
- → Can I use frozen cranberries for this cake?
Yes, you can absolutely use frozen cranberries in this bake. There's no need to thaw them beforehand; just fold them directly into the batter. They might release a little more moisture, but it won't significantly affect the final texture.
- → What other fruits can I substitute for cranberries?
For a delicious variation, consider substituting the cranberries with blueberries, raspberries, or even chopped apples. Adjusting the amount slightly based on the fruit's water content might be beneficial, but generally, a 1:1 swap works well.
- → Can I prepare this cake in advance?
Indeed, this cake is excellent for making ahead. Once completely cooled, store it in an airtight container at room temperature for up to 2-3 days. It can also be frozen for longer storage, wrapped tightly, then thawed and enjoyed.
- → How do I know when the cake is perfectly baked?
The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean with no wet batter clinging to it, your cake is ready. The edges should also be golden brown and slightly pulled away from the pan.
- → What's the best way to store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, you can refrigerate it for up to a week, or freeze individual slices for easy enjoyment later.
- → Can I add nuts to this bake?
Absolutely! Adding 1/2 cup of chopped walnuts or pecans to the batter along with the cranberries will introduce a lovely crunch and nutty flavor. Fold them in gently to ensure even distribution throughout the mixture.