Cranberry Buttermilk Breakfast Cake
INGREDIENTS
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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
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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.
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½ cup unsalted butter, room temperature
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the zest from 1 orange zest
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1 cup + 1 tablespoon sugar
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1 egg, room temperature
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1 tsp. vanilla
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2 cups flour
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2 tsp. baking powder
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1 tsp. kosher salt
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2 cups fresh cranberries
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½ cup buttermilk
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