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Easy Cranberry Breakfast Cake Recipe

Easy Cranberry Breakfast Cake

A tender, lightly sweet cranberry coffee cake with buttery texture, tart berries, and optional orange zest. It makes 8 to 10 servings and is delicious warm or at room temperature.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (120 ml) Milk
  • 2 cups (200-225 g) Fresh or frozen cranberries
  • 1 orange, optional Finely grated orange zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8-inch square baking pan, then line the bottom with parchment if desired.
  2. Whisk the flour, baking powder, and fine salt together in a medium bowl. If using frozen cranberries, toss them with 1 tablespoon of the measured flour while they are still frozen.
  3. Beat the softened butter and sugar for 2 to 3 minutes, until light and creamy. Add the eggs one at a time, beating after each addition, then mix in vanilla and orange zest.
  4. Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter is combined, taking care not to overmix.
  5. Fold the cranberries gently into the batter. Spread the mixture evenly in the prepared pan.
  6. Bake for 40 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Frozen berries may require approximately 5 extra minutes.
  7. Cool the cake in the pan for about 15 minutes, then transfer it to a wire rack. Serve warm or at room temperature.

Notes

For a richer, more tender crumb, milk may be replaced with 1/2 cup buttermilk or sour cream. Add coarse sugar before baking or a simple powdered-sugar glaze after cooling if desired. Store covered at room temperature for up to 2 days or refrigerate for longer storage.