Cranberry & Orange Buttermilk Breakfast Cake
A delicious Cranberry & Orange Buttermilk Breakfast Cake that offers a perfect balance of sweet and tart flavors.
Equipment
- 9-inch square baking pan
Ingredients
- ½ cup unsalted butter room temperature
- 1 orange orange zest from zesting the orange
- 1 cup sugar
- 1 tablespoon sugar for sprinkling on top
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh cranberries
- ½ cup buttermilk
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.
- 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: 34gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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