Mini Cranberry Breakfast Cake
Ingredients
The cake
-
¼
cup
unsalted butter
-
½
cup
granulated sugar
-
1
teaspoon
zest from orange
-
1
large
egg
-
1
teaspoon
vanilla extract
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
¼
cup
buttermilk
-
1
cup
cranberries
Topping
-
1½
teaspoons
granulated sugar
Instructions
- Preheat the oven to 350°F and grease a 7x5-inch baking dish.
- Cream the butter and sugar until lightened in color.
- Whisk in the zest, egg, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Stir half of the flour mixture into the wet ingredients, then add the buttermilk, and finally the rest of the flour mixture.
- Fold in the cranberries and transfer the batter to the prepared baking dish.
- Smooth the top and sprinkle with remaining sugar.
- Bake for 30 to 40 minutes until golden and a toothpick comes out mostly clean.
- Cool for at least 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
354
Total fat
16g
Total carbohydrates
49g
Total protein
4g
Sodium
120mg
Cholesterol
37mg
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