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