Cranberry Buttermilk Cake

 I love baking with buttermilk and I love the tartness of cranberries , a hint of orange.. just perfect for a morning cake to go with your coffee. 

This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.

TIPS

I almost tried the recipe without the orange zest because I didn't have oranges in the fridge.. I decided to wait and when I was at the market I picked up an orange...  good decision.. I truly think the orange zest adds the perfect balance to the cranberries... I highly recommend you don't omit it.

The recipe instructions include tossing the cranberries in 2 tablespoons of the flour... 2 tablespoons was a little bit too much... so be prepared to toss a little out.

As for tossing the cranberries in flour.. it is a must... this is a tip to use whenever adding berries and baking chips) to batter..  you coat them in flour to prevent them from sinking while baking...

I always use a wire whisk to mix together dry ingredients like flour, salt and baking powder... it helps to evenly distribute the ingredients.

You can make the dough the night before and store it in an air tight container in the fridge.. the next morning prepare your baking dish and spread the dough in it.  You may have to adjust the baking time, you may need to increase it a bit.

Recipe:  Cranberry Buttermilk Cake

All you need:

1/2 cup unsalted butter, softened

The zest from 1 orange

1 cup plus 1 tablespoon sugar

1 egg

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 1/2 cups fresh cranberries

1/2 cup buttermilk

Butter flavor cooking oil spray

All you have to do:

Preheat the oven to 350 degrees F.

Spray a 9 inch baking dish with butter flavor cooking oil and set it aside.

Add 2 cups flour to a medium bowl.  Remove 2 tablespoons flour and put it into a medium bowl.

Put the cranberries into the medium bowl with the 2 tablespoons of flour.  Toss the cranberries with the flour to evenly coat them.

To the flour bowl, add the baking powder and salt.  Mix completely with a wire whisk.  *See TIPS

In a standing mixer, cream together the butter, 1 cup sugar, vanilla and orange zest. Beat in the egg.

Add the flour mixture and the buttermilk, alternating between the two, to the butter mixture... beating at low speed.  Beat until well combined.

Fold in the cranberries.

Spread the batter into the prepared baking dish.  Sprinkle reserved tablespoon of sugar on the top.

Bake 35-45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.  Mine took 45 minutes.. and was perfectly done. 

Baking times do vary with different ovens.  Also if you are baking this from batter stored in the fridge overnight, it may take a bit longer. 

TIP:   Set the timer for 35 minutes and check every 5 minutes until done.

Allow to cool at least 15 minutes before serving.