Cranberry Orange Buttermilk Breakfast Cake

Breakfast cake...yum. Leading into late fall and winter, there is nothing more that I love (in the kitchen) than the delicious smells of home baked goods. Aside from anything involving cookies, or things with chocolate (favorites for obvious reasons), breakfast yummies are definitely high on the list at our house. This cranberry buttermilk coffee cake is d-e-licious. It is the perfect festive holiday treat if you are planning out Christmas morning, a holiday brunch gathering, or are someone who loves making food items to gift to friends and family (if you happen to be one of those...please come knocking on my door!). 

Recipe adapted from Alexandra's Kitchen

CRANBERRY ORANGE BUTTERMILK BREAKFAST CAKE | Yield: 1 8x10 (3qt) baking dish (approximately 6-8 servings) | Total Time: 1hr

INGREDIENTS:

1/2 C unsalted butter, room temp 
Orange zest, 1 orange
3/4 C sugar + 1 Tbsp sugar
1 egg, room temp
1 tsp vanilla
2 C flour
2 tsp baking powder
1 tsp kosher salt
2 C fresh cranberries (1 bag)
1/2 C buttermilk

DIRECTIONS:

Preheat oven to 350 degrees.

Cream butter, 3/4 C sugar, orange zest in a large bowl until well blended. Add egg and vanilla. Mix until combined. 

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to the batter a little at a time, alternating with buttermilk.

In a separate smaller bowl, toss cranberries with 2 Tbsp flour to coat.

Fold cranberries into batter mix.

Spread batter into a greased baking dish (it will be very thick), and sprinkle with remaining 1 Tbsp sugar. Bake 45 min and check for doneness. Allow to cool 15 minutes before serving.