Description
A tender, moist breakfast cake infused with orange zest and fresh cranberries, finished with a glossy orange glaze.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 cups fresh or thawed cranberries (dusted with 1 tablespoon flour)
- 1 cup powdered sugar for glaze
- 2-3 tablespoons fresh orange juice for glaze
Instructions
- Cream the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in orange zest and juice.
- In a separate bowl, mix flour, baking powder, and baking soda.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Gently fold in the cranberries.
- Pour batter into a greased 9-inch springform or 8×8 pan.
- Bake at 350°F (177°C) for 35-45 minutes, checking for doneness with a toothpick.
- Cool the cake for 10-15 minutes, then glaze with a mixture of powdered sugar and fresh orange juice.
Notes
Eggs and buttermilk should be at room temperature for best results. Dusting cranberries with flour prevents them from sinking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American