Cranberry Orange Breakfast Cake

Monday, November 23, 2015

2 cups cranberries (fresh or frozen)
1/2 cup unsalted butter, room temperature 
1 cup sugar + 1 tablespoon sugar
2 cups flour + 2 tablespoons flour
1 egg
1 teaspoon vanilla extract
Zest from one orange
2 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup buttermilk 

* Can be made the night before, stored in an airtight container then put into baking dish and baked the next morning.

Preheat oven to 350F. In a bowl mix together cranberries and 2 tablespoons flour. 

In a large bowl, cream butter, orange zest and 1 cup of sugar until fluffy. Beat in egg and vanilla until well combined. 

In another bowl whisk together 2 cups flour, baking powder and salt. 

Pour half of flour mixture + 1/4 cup buttermilk into batter and beat until combined. Add remaining flour mixture and buttermilk. Mix well. 

Fold in cranberries. Spread in greased baking dish. Sprinkle with remaining 1 tablespoon of sugar. Bake for 40-50 minutes. 

* Serve as is, with syrup, butter, or icing to make it a dessert. 
* Don't like cranberries?  Substitute with blueberries, blackberries, raspberries or diced strawberries.