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Cranberry & Orange Buttermilk Breakfast Cake

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This Cranberry & Orange Buttermilk Breakfast Cake combines the tartness of fresh cranberries and the zest of orange in a moist, tender cake, perfect for holiday breakfasts or brunches. Quick and easy to prepare, it can be made ahead and is ideal for serving at family gatherings or special occasions.

Ingredients

Unsalted butter

Orange zest

Granulated sugar

Egg

Vanilla extract

All-purpose flour

Baking powder

Kosher salt

Fresh cranberries

Buttermilk

Instructions

  • Preheat Oven: Preheat your oven to 350ºF (175ºC).

  • Cream Butter and Sugar: In a mixing bowl, cream together unsalted butter, orange zest, and granulated sugar until light and fluffy.

  • Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

  • Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

  • Toss Cranberries: Toss the cranberries with a small amount of the flour mixture to coat them.

  • Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

  • Fold in Cranberries: Gently fold the floured cranberries into the batter.

  • Prepare Baking Pan: Grease a 9-inch square baking pan with butter or non-stick spray.

  • Transfer Batter: Spread the batter evenly in the prepared pan, then sprinkle the top with a tablespoon of sugar.

  • Bake: Bake for 35-45 minutes. Check doneness with a toothpick. If it comes out clean, the cake is ready. If not, continue baking in 5-minute increments.

  • Cool and Serve: Let the cake cool for at least 15 minutes before serving.

Notes

  • Fruit Substitutions: Swap cranberries for blueberries or other berries if preferred.

  • Citrus Options: Substitute orange zest with lemon zest for a tangier flavor.

  • Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.

  • Storage: Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week.

  • Freezing: Wrap tightly in plastic and aluminum foil and freeze for up to 3 months.

Find it online: https://recipesbyjanet.com/cranberry-orange-buttermilk-breakfast-cake/