Cranberry & Orange Buttermilk Breakfast Cake

5
(1)
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


Instructions:
Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of 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 with butter or coat with non-stick spray. Spread batter into pan.
Sprinkle batter with the remaining tablespoon of sugar.
Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick.
(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.
Servings: 8-10

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