Cranberry & Orange Buttermilk Breakfast Cake
Bright citrus, tart cranberries, and buttery vanilla cake come together in this cozy cranberry and orange buttermilk breakfast cake. It’s tender, not too sweet, and perfect for slow mornings or festive brunches.
Ingredients
- ½ cup unsalted butter room temperature
- Zest of 1 orange
- 1 cup plus 1 tablespoon granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh or frozen cranberries
- ½ cup buttermilk
- Optional: chopped pecans walnuts, or white chocolate chips; orange glaze drizzle
Instructions
- Preheat oven to 350°F. Grease or line a 9-inch square baking pan with parchment.
- Cream together butter, orange zest, and 1 cup sugar until light and fluffy.
- Beat in egg and vanilla until smooth.
- In a bowl, whisk flour, baking powder, and salt.
- Toss cranberries with 2 tablespoons of flour mixture to coat.
- Add dry ingredients to butter mixture, alternating with buttermilk, until just combined.
- Fold in cranberries gently.
- Spread batter evenly in the pan; sprinkle remaining 1 tablespoon sugar over top.
- Bake 35–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for at least 15 minutes before slicing and serving.
Notes
Mix batter the night before and refrigerate to bake fresh in the morning. Use frozen cranberries straight from the freezer and coat with flour before adding. Don’t skip the sugar sprinkle on top—it gives a sweet, crackly crust!