Mini Cranberry Breakfast Cake

Name: Mini Cranberry Breakfast Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Unsalted Butter (1/4 cup unsalted butter (room temperature)); ½ cup Granulated Sugar (1/2 cup granulated sugar (plus 1 1/2 teaspoon for topping)); 1 tsp Orange Zest (Zest from 1/2 orange (about 1 teaspoon)); 1 piece Egg (1 large egg); 1 tsp Vanilla (1 teaspoon vanilla extract); 1 cup All-Purpose Flour (1 cup all-purpose flour); 1 tsp Baking Powder (1 teaspoon baking powder); ¼ tsp Table Salt (1/4 teaspoon salt); ¼ cup Buttermilk (1/4 cup buttermilk)

A simple, moist breakfast cake with cranberries and orange zest, baked in a small dish until golden.

45 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
2In a medium bowl, cream room temperature butter and sugar until visibly lightened in color, 1 to 2 minutes.
3Whisk in zest, egg, and vanilla. Beat until well-combined.
4In a small bowl, whisk together flour, baking powder, and salt. Stir half of the flour mixture into your wet ingredients, followed by the buttermilk and then the rest of the flour. Mix until just combined and fold in the cranberries.
5Transfer batter to prepared baking dish and gently smooth out the top. Sprinkle with remaining sugar. Bake for 30 to 40 minutes* until top is golden and a toothpick inserted into the center comes out mostly clean, with just a few dry crumbs.
6Cool for at least 5 minutes before serving and enjoy!