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Cranberry & Orange Buttermilk Breakfast Cake: A Delightful Treat

Cranberry & Orange Buttermilk Breakfast Cake
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A delicious breakfast cake that combines the tartness of cranberries with the zest of oranges, perfect for mornings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh cranberries
  • 1 tablespoon orange zest

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, then stir in the vanilla and orange zest.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk.
  6. Fold in the cranberries.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick comes out clean.
  9. Allow to cool before serving.

Notes

  • For a sweeter cake, you can add more sugar.
  • This cake pairs well with a drizzle of orange glaze.

Nutrition

Keywords: cranberry, orange, buttermilk, breakfast cake

Find it online: https://www.bakeorshake.com/cranberry-orange-buttermilk-breakfast-cake/