- ½ cup unsalted butter, room temperature
- the zest from 1 orange zest
- 1 cup + 1 tablespoon sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- ½ cup buttermilk
Instructions:
1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
2.
Add the egg and vanilla and beat until combined. Meanwhile, toss the
cranberries with 2 tablespoons of flour, then whisk together the
remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
4.
Grease a 9-inch square baking pan (or something similar) with butter or
coat with non-stick spray. Spread batter into pan. Sprinkle batter with
remaining tablespoon of sugar. Bake for 35 minutes, then check for
doneness by touching the top gently or by inserting a toothpick. If
necessary, return pan to oven, check every five minutes or so — it took
my cake a little bit over 45 minutes to cook. (Note: Baking for as long
as 50 minutes might be necessary, especially if you made the batter in
advance.) Let cool at least 15 minutes before serving.