Cranberry & Orange Buttermilk Breakfast Cake

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  • ½ cup unsalted butter, room temperature
  • the zest from 1 orange zest
  • 1 cup + 1 tablespoon sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups (256 g) flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups contemporary cranberries
  • ½ cup buttermilk


  1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar till mild and fluffy.
  2. Add the egg and vanilla and beat till mixed. In the meantime, toss the cranberries with 2 tablespoons of flour, then whisk collectively the remaining flour, baking powder and salt.
  3. Add the flour combination to the batter just a little at a time, alternating with the buttermilk. Fold within the cranberries.
  4. Grease a 9-inch sq. baking pan (or one thing comparable) with butter or coat with non-stick spray. Unfold batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then test for doneness by touching the highest gently or by inserting a toothpick. If obligatory, return pan to oven, test each 5 minutes or so — it took my cake just a little bit over 45 minutes to cook dinner. (Observe: Baking for so long as 50 minutes could be obligatory, particularly when you made the batter upfront.) Let cool a minimum of 15 minutes earlier than serving.

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