Sunday, December 15, 2013

Buttermilk Cranberry Breakfast Cake

I made this yummy breakfast cake for our Fab 5 holiday brunch - It was a recipe I found on Pinterest and it worked out perfectly.

Here's the much requested recipe:

Buttermilk Cranberry Breakfast Cake

1/2 c. butter (softened)
1 c. sugar
zest of 1 orange
1 egg
1 tsp vanilla
2 cups flour (add an additional 1/4 c if you're at high altitude)
2 tsp baking powder
1 tsp salt
1/2 c. buttermilk
2 c. cranberries (coated in 1 tbsp flour)

Pre-heat oven to 350
Cream butter, sugar, and orange zest until fluffy
Add egg and vanilla
Coat cranberries with 1 tbsp of flour (this keeps the berries from bursting and running when you bake the cake
Sift flour, baking soda and salt
Add flour mixture to the butter and sugar mixture alternating with buttermilk {I think it's best to end with flour}
Fold in the cranberries
Spray a 9x9 pan with cooking spray
Bake for 35-40 minutes.  
*Mine took about 45 minutes and I covered with aluminum foil when the top was as brown as I wanted but the cake wasn't done.


(adapted from this recipe)