Description
A delightful breakfast cake featuring cranberries and orange flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, melted butter, and eggs.
- Add buttermilk, vanilla, orange juice, and zest to the wet mixture.
- Combine wet and dry ingredients until just mixed.
- Fold in cranberries gently.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Best served warm with a dusting of powdered sugar.
- Can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cranberry orange buttermilk breakfast cake