Cranberry & Orange Buttermilk Breakfast Cake
A delicious and moist breakfast cake featuring the bright flavors of cranberry and orange, perfect for morning gatherings.
Equipment
- 9-inch square baking pan
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Butter and Sugar
- ½ cup unsalted butter room temperature
- 1 tablespoon sugar
- 1 cup sugar
- the zest from 1 orange orange zest
Wet Ingredients
- 1 egg room temperature
- 1 teaspoon vanilla
- ½ cup buttermilk
Dry Ingredients
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
Fruits
- 2 cups fresh cranberries
Instructions
Baking Instructions
- Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
- Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. Let cool at least 15 minutes before serving.
Notes
Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 8IUVitamin C: 15mgCalcium: 3mgIron: 5mg
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