Fresh Cranberry Tea Cake

• Vegetarian

• Produce

  • 1 1/2 cups Cranberries, fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla

• Dairy

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

Found on kitchenconfidante.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 cup buttermilk (Use good quality, thick buttermilk. Do not substitute with milk and lemon juice)
• 1 1/2 cups halved fresh cranberries

Directions

• Instructions Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper. In a medium bowl, whisk together flour, baking soda and salt, and set aside. In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well. Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries. Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.