Buttermilk Cranberry Breakfast Cake

I love searching recipes to make special breakfast that will please my guest.  Of course, Pinterest is my go to site for finding just about everything under the sun for breakfast ideas.  One of the most favorite is Alexandra’s Kitchen.  She has amazing recipes and the most wonderful pictures.  So with the season of cranberries and oranges, two of my favorites, I wanted to share her recipe here.

cranberry orange breakfast bakeINGREDIENTS

  • 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 (256 g) flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups fresh cranberries
  • ½ cup buttermilk

INSTRUCTIONS

  1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
  2. 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.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (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.

I hope you will enjoy making this recipe up and serving to your family and friends this Christmas season. And be sure to check out Alexandra’s Kitchen on Pinterest for some amazing recipes.

enjoy!  Deb

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