Cranberry Buttermilk Breakfast Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh
  • 1 Orange, zest from zest

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 2 cups Flour
  • 1 tsp Kosher salt
  • 1 1/16 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk

Found on alexandracooks.com

Description

Ingredients

• ½ cup unsalted butter, room temperature
• the zest from 1 orange zest
• 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
• ½ cup buttermilk

Directions

• Preheat the oven to 350ºF. 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 — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.