Recipe: Cranberry Orange Buttermilk Breakfast Cake

 

My mom found this recipe on Pinterest (originally from the Lynseylous blog) and wanted to make it while we were together for the holidays. The recipe was pretty easy, and it was delicious!

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1 cup + 1 tbsp sugar, divided
• zest of 1 orange
• 1 egg, room temperature
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup buttermilk
• 2 cups fresh cranberries, washed and dried

Directions

1. Preheat oven to 350°F. Spray an 8x8” or 9x9” pan with cooking spray and set aside.
2. Toss cranberries with 1 tablespoon of flour and set aside.
3. Combine remaining flour, salt, and baking powder to a bowl and whisk to combine. Set aside.
4. Place butter in a bowl and beat until smooth. Add 1 cup of sugar and lemon zest and beat until light and fluffy.
5. Add the egg and vanilla and mix until just combined.
6. Alternate between adding some of the flour mixture and some of the buttermilk to the batter until all mixed together.
7. Add the cranberries and gently fold in using a spatula.
8. Pour the batter into the prepared pan. Sprinkle with remaining tablespoon of sugar. Place in the preheated oven and bake about 35 minutes, increasing time as needed.

We didn't have buttermilk, and while we could have added vinegar to the milk to make our own buttermilk, we didn't bother. But plain milk worked fine! We liked how moist the cake was, and the fruit flavors are just right. My mom liked the recipe so much she said she'd definitely make it again!