Cranberry Coffee Cake

1/2 c. butter

Zest from 1 orange

1 c. plus 1 T. sugar

1 egg

1 tsp. vanilla

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

2 c. fresh cranberries

1/2 c. buttermilk

Set the butter and egg out to bring to room temperature.

Preheat the oven to 350 degrees.  Grease a 9” square baking pan.

Cream the butter with the orange zest and 1 cup of the sugar until light and fluffy.  Add the egg and vanilla and beat until combined.

Toss the cranberries with 2 tablespoons of flour.  Set aside.

Whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk.  Fold in the cranberries.  Spread the batter into the pan.  The batter will be very thick.Sprinkle the batter with the remaining 1 tablespoon of sugar.  Bake for 35 minutes then check to see if it is done by touching the top or inserting a toothpick.  If needed, return the pan to the oven, checking every 5 minutes until it is done.

Let cool for at least 15 minutes before serving.

 

You can make the batter the night before and store it in a container with a lid then transfer to the greased pan in the morning and bake.  It will probably take 45 to 50 minutes to bake.

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