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Ingredients
Scale
- ½ cup butter, softened
- Zest of one orange
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus 2 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup buttermilk
- 2 cups fresh cranberries
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 350°F and grease a 9×9 inch baking pan.
- Cream together butter, orange zest, and sugar until fluffy.
- Add egg and vanilla, and mix until combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually combine dry ingredients and buttermilk with wet mixture.
- Toss cranberries in flour and fold into batter.
- Pour batter into the greased pan, sprinkle with coarse sugar.
- Bake for 30-35 minutes until a toothpick comes out clean.
Notes
Use fresh cranberries for optimal flavor.
Do not overmix the batter to keep the cake light and fluffy.
Store leftover cake in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 35