Cranberry & Orange Buttermilk Breakfast Cake

November 27, 2021 doozydoo

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