Cranberry Shortbread Cake
INGREDIENTS
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Ingredients
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For the Jam Filling:
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1 large navel orange
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about 1/4 cup of orange juice
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1 12-ounce bag cranberries, fresh or frozen (not thawed)
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About 1 cup sugar
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For the Cake:
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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Pinch of salt
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1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
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1 cup plus 2 teaspoons sugar
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1 large egg
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1 large egg yolk
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1 teaspoon pure vanilla extract
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