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Cranberry Buttermilk Breakfast Cake

Cranberry Buttermilk Breakfast Cake was pinched from <a href="http://www.alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/" target="_blank">www.alexandracooks.com.</a>
INGREDIENTS
Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon
Also, this batter can be prepared the night before. Don’t store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.
½ cup unsalted butter, room temperature
the zest from 1 orange zest
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk
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