Description
Indulge in the cozy and festive flavors of this Cranberry & Orange Buttermilk Breakfast Cake. Bursting with tart cranberries, bright citrus, and a tender, moist crumb, this cake is the perfect way to start your day.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 cup buttermilk
– 1 tablespoon grated orange zest
– 1 1/2 cups fresh or frozen cranberries
Instructions
1. – Preheat the oven to 350°F. Grease a 9-inch round baking pan and line the bottom with parchment paper.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the buttermilk and orange zest.
4. – Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Gently fold in the cranberries.
5. – Pour the batter into the prepared baking pan and smooth the top.
6. – Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
– For a tangier flavor, use plain yogurt or sour cream instead of buttermilk.
– Swap out the cranberries for other fresh or frozen berries, such as blueberries or raspberries.
– Serve the cake dusted with powdered sugar or with a dollop of whipped cream.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American