Mini Cranberry Breakfast Cake

• Produce

  • 1 cup Cranberries, fresh or frozen
  • 1 Orange, zest from

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/4 cup Buttermilk

• Other

  • 7 X5-inch baking dish

Found on bakingmischief.com

Description

Directions

• Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
• In a medium bowl, cream room temperature butter and sugar until visibly lightened in color, 1 to 2 minutes.
• Whisk in zest, egg, and vanilla. Beat until well-combined.
• In a small bowl, whisk together flour, baking soda, and salt. Stir half of the flour mixture into your wet ingredients, followed by the milk and then the rest of the flour. Mix until just combined and fold in the cranberries.
• Transfer batter to prepared baking dish and gently smooth out the top. Sprinkle with remaining sugar. Bake for 30 to 40 minutes* until top is golden and a toothpick inserted into the center comes out mostly clean, with just a few dry crumbs.
• Cool for at least 5 minutes before serving and enjoy!

Nutrition