This cake was gorgeous. It just might be the perfect treat for Christmas morning. The cranberries are bright bursts of tart juice, the batter is full of sweet orange flavor, and the cake is light and fluffy. With the cranberries, this isn’t a very sweet cake, so it’s great for brunch or tea. This is a great winter spin on the Blueberry Buttermilk Breakfast Cake I made for Mother’s day in the spring. If this seems like too much cake for you, you can halve the recipe and bake it in an 8×8″ square pan.
Adapted from Alexandra Cooks
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 large orange, zested
- 2 cups granulated sugar, plus more for sprinkling
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp salt
- 1 cup buttermilk
- 4 cups fresh cranberries
Preheat oven to 350°F. Line a 9×13″ pan with parchment paper and spray with non-stick spray.
Cream butter with orange zest and sugar until light and fluffy. Add the eggs one at a time and then add the vanilla, beating well after each addition.
Sift together the flour, baking powder, and salt. Add flour mixture to the batter a little at a time, alternating with the buttermilk. Leave a couple of Tbsp of flour to toss the cranberries in (this keeps the berries from sinking to the bottom), then fold the cranberries into the batter.
Scoop batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the middle comes out clean. Let cool at least 15 minutes before serving.