Cranberry & Orange Buttermilk Breakfast Cake
Ingredients
-
½
cup
unsalted butter
-
1
zest
orange
-
1
cup
sugar
-
1
tablespoon
sugar
-
1
large
egg
-
1
teaspoon
vanilla
-
2
cups
flour
-
2
teaspoons
baking powder
-
1
teaspoon
kosher salt
-
2
cups
fresh cranberries
-
½
cup
buttermilk
Instructions
- Preheat the oven to 350ºF.
- Cream the butter with orange zest and 1 cup of sugar until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Toss the cranberries with 2 tablespoons of flour.
- Whisk together the remaining flour, baking powder, and salt.
- Gradually add the flour mixture to the batter, alternating with the buttermilk.
- Fold in the cranberries.
- Grease a 9-inch square baking pan and spread the batter into it.
- Sprinkle the remaining tablespoon of sugar on top.
- Bake for 35 to 50 minutes, checking for doneness with a toothpick.
- Let the cake cool for at least 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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