Description
This Cranberry & Orange Buttermilk Breakfast Cake is a delightful and comforting treat that’s perfect for a cozy weekend brunch. Bursting with tart cranberries and bright citrus flavors, this easy-to-make cake is sure to become a new family favorite.
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.
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. – Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the cranberries.
5. – Pour the batter into the prepared baking pan and spread it evenly.
6. – Bake for 40-45 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
This cake can be stored at room temperature for up to 3 days. For a festive touch, dust the top with powdered sugar before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American