Cranberry & Orange Buttermilk Breakfast Cake

Name: Cranberry & Orange Buttermilk Breakfast Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: ½ cup Unsalted Butter (½ cup unsalted butter, room temperature); 1 piece Orange Zest (the zest from 1 orange zest); 1 cup Granulated Sugar (1 cup + 1 tablespoon sugar); 1 piece Egg (1 egg, room temperature); 1 tsp Vanilla (1 tsp. vanilla); 2 cup All-Purpose Flour (2 cups (256 g) flour); 2 tsp Baking Powder (2 tsp. baking powder); 1 tsp Kosher Salt (1 tsp. kosher salt); 2 cup Cranberry (2 cups fresh cranberries); ½ cup Buttermilk (½ cup buttermilk)

A moist breakfast cake with fresh cranberries and orange zest, baked in a square pan.

60 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
2Add 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.
3Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
4Grease a 9-inch square baking pan (or something similar) 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. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.