Save My apartment smelled like an orange grove that morning, and I knew immediately that whatever was coming out of my grandmother's oven was going to be special. She'd been experimenting with combining tart cranberries from her freezer stash with the vibrant zest of the naval oranges sitting in a bowl on her counter. The cake that emerged was this tender, golden marvel with little ruby jewels scattered throughout, and I've been making it ever since, especially when gray weather calls for something bright and warming.
Last winter, I brought this cake to a friend's brunch, and honestly, I thought it might be too simple compared to all the fancy quiches and pastries everyone else brought. But when I cut into it and that gorgeous orange fragrance wafted up, people kept circling back to ask what was in it. By the end of the morning, the cake was gone, and I had three separate recipe requests in my phone. There's something about the combination that feels festive without being fussy, and it's become my go-to whenever I want to make people feel welcome.
Ingredients
- 2 cups all-purpose flour: This creates the cake's tender structure without becoming dense or heavy
- 1 cup granulated sugar: Just enough to balance the tart cranberries without making it overly sweet
- 1 tablespoon baking powder: Gives the cake its beautiful rise and light, fluffy texture
- 1/2 teaspoon salt: Enhances all the flavors and keeps the cake from tasting flat
- 1/2 cup unsalted butter, softened: Room temperature butter incorporates perfectly for that melt-in-your-mouth crumb
- 3/4 cup milk: Adds moisture and richness without making the batter too thin
- 2 large eggs: Provides structure and helps the cake hold together beautifully
- 1 teaspoon vanilla extract: Rounds out all the flavors with warm undertones
- Zest of 1 large orange: This is where all that bright citrus magic comes from, so zest generously
- 1 cup fresh or frozen cranberries, coarsely chopped: Chopping releases their juices and distributes their tartness evenly throughout
- Powdered sugar, for dusting (optional): Adds a pretty finish and an extra touch of sweetness
Instructions
- Get your oven ready:
- Preheat to 350°F and prepare your 9-inch round cake pan with grease and flour or parchment paper, so nothing sticks later
- Whisk the dry ingredients:
- In a large bowl, combine flour, sugar, baking powder, and salt until everything looks uniform and well blended
- Cream the butter:
- Beat softened butter on medium speed for about 2 minutes until it looks light and fluffy, incorporating air for tenderness
- Add the wet ingredients:
- Pour in milk, eggs, and vanilla, beating until everything comes together in a smooth mixture
- Combine the mixtures:
- Gradually add the dry ingredients to the wet, mixing only until just combined, because overmixing makes tough cake
- Fold in the good stuff:
- Gently incorporate orange zest and chopped cranberries with a spatula until they're evenly distributed throughout the batter
- Bake it:
- Pour batter into your prepared pan, spread evenly, and bake for 40-45 minutes until a toothpick comes out clean
- Let it rest:
- Cool in the pan for 10 minutes before transferring to a wire rack, then dust with powdered sugar if you want that extra touch
Save My daughter has started requesting this cake for her birthday instead of frosted layer cakes, which surprised me at first. But now I get it, there's something honest and comforting about a cake that doesn't need anything else to be perfect. We've made it together so many times that she can practically recite the steps, and I love watching her get excited when the orange zest releases its fragrance into the air.
Make It Ahead
This cake actually tastes better the next day, which I discovered accidentally when I made one for a breakfast meeting and had leftovers. The cranberries soften slightly and meld into the crumb while the orange flavor intensifies. I now often bake it the night before, letting it cool completely before wrapping it tightly. The next morning, I just dust it with powdered sugar and it's ready to serve, which takes all the stress out of hosting early company.
Serving Ideas
While this cake is lovely on its own, I've learned that a dollop of whipped cream or a spoonful of Greek yogurt alongside each slice adds a lovely contrast. The tart yogurt especially plays nicely with the sweet cake. During autumn, I sometimes serve it warm with a pat of butter melting into the top. It's also surprisingly good with afternoon tea, the bright citrus pairing beautifully with herbal blends like Earl Grey.
Variations To Try
Sometimes I add half a cup of chopped walnuts or pecans for extra crunch, which turns this into something more substantial. The nuts toast slightly in the oven and add this wonderful nutty undertone. You can also swap cranberries for blueberries or raspberries if cranberries aren't your thing, though I personally love that tart contrast.
- Try adding a tablespoon of orange juice to the batter for even more citrus flavor
- A teaspoon of cinnamon in the dry ingredients adds warmth that's perfect for colder months
- For a gluten-free version, I've had success with a 1-to-1 flour blend, though the texture is slightly denser
Save There's something so satisfying about a cake that feels special but doesn't require any fancy techniques or hard-to-find ingredients. This one has earned its permanent place in my recipe box, and I hope it finds a home in yours too.
Common Questions
- → Can I use frozen cranberries?
Yes, you can use either fresh or frozen cranberries for this bake. If using frozen, there's no need to thaw them first; simply fold them into the batter as directed.
- → What can I substitute for cranberries?
If cranberries aren't your preference, feel free to substitute them with blueberries or raspberries. The baking time should remain similar, but keep an eye on doneness.
- → Can I make this cake ahead of time?
Absolutely. This cake can be baked a day in advance. Store it in an airtight container at room temperature to maintain its freshness and tender texture.
- → How can I enhance the flavor or texture?
For an extra layer of flavor and crunch, consider adding 1/2 cup of chopped walnuts or pecans to the batter. Serving it with a dollop of whipped cream or Greek yogurt also adds richness.
- → What tools are essential for making this cake?
You'll need a 9-inch round cake pan, an electric mixer for creaming the butter, mixing bowls, a whisk, and a spatula. A wire rack for cooling is also very helpful.