recipe || cranberry buttermilk breakfast cake

cranberries during the holiday season have become a must have for me. cranberry sauce at thanksgiving -- "it's like a tradition. you get a little piece of turkey on your fork, a little cranberry sauce, and a TOT!" #namethatshow -- sugared cranberries topping desserts and cranberry filled baking, particularly throughout the christmastime season.

I made this breakfast cake for dinner the other night with a frittata (which recipe I will be sharing soon) and it was just wonderful. plus, it was the coziest thing with a cup of coffee the next morning. the tart of the cranberries is just so good in a fluffy buttermilk cake! and it has the ever essential orange zest in it -- cranberries perfect companion. enjoy, my friends

Cranberry Buttermilk Breakfast Cake

1/2 cup unsalted butter, room temperature

the zest from 1 orange 

1 cup + 1 tablespoon sugar

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh cranberries

1/2 cup buttermilk


Preheat the oven to 350 degrees. 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 (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. Let cool at least 15 minutes before serving.

original recipe via pinterest