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Cranberry & Orange Buttermilk Breakfast Cake Recipe

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3.9 from 70 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A moist and flavorful Cranberry & Orange Buttermilk Breakfast Cake featuring fresh cranberries, bright orange zest, and tender crumb, perfect for a delightful morning treat or brunch gathering.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk

Dry Ingredients

  • 2 cups (256 g) all-purpose flour, plus 2 tablespoons for cranberries
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup + 1 tablespoon sugar

Fresh Ingredients

  • the zest from 1 orange
  • 2 cups fresh cranberries

Instructions

  1. Preheat and prepare mixture: Preheat the oven to 350ºF (175ºC). In a large mixing bowl, cream together the unsalted butter, orange zest, and 1 cup of sugar until the mixture is light and fluffy.
  2. Add egg and vanilla: Beat in the egg and vanilla extract into the creamed butter mixture until fully combined.
  3. Toss cranberries and combine dry ingredients: Lightly toss the fresh cranberries with 2 tablespoons of flour to prevent sinking. In a separate bowl, whisk together the remaining flour (excluding the 2 tablespoons used with cranberries), baking powder, and kosher salt.
  4. Incorporate dry ingredients and buttermilk: Gradually add the flour mixture to the batter in portions, alternating with the buttermilk. Mix gently after each addition just until combined. Then fold the floured cranberries into the batter carefully to distribute evenly.
  5. Prepare pan and bake: Grease a 9-inch square baking pan with butter or non-stick spray. Spread the batter evenly into the pan. Sprinkle the remaining 1 tablespoon of sugar evenly on top of the batter for a slight crunch.
  6. Bake and test doneness: Bake in the preheated oven for 35 minutes, then check doneness by gently touching the top or inserting a toothpick into the center. If not done, continue baking, checking every 5 minutes. Total bake time can take up to 50 minutes depending on batter preparation.
  7. Cool and serve: Remove the cake from the oven and let it cool for at least 15 minutes before slicing and serving to allow the texture to set.

Notes

  • Ensure butter and egg are at room temperature for better mixing and texture.
  • Tossing the cranberries with flour prevents them from sinking to the bottom of the cake during baking.
  • Using fresh cranberries adds a vibrant tart flavor; frozen can be substituted if fresh are unavailable but may increase baking time slightly.
  • Letting the cake cool properly enhances sliceability and flavor.
  • The topping sugar adds a pleasant sweet crunch on top that complements the tart cranberries.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cranberry-and-orange-buttermilk-breakfast-cake-recipe/