Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk buttermilk, melted butter, eggs, orange zest, and vanilla.
- Combine wet and dry mixtures, folding gently until slightly combined.
- Fold in cranberries evenly into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar if desired, slice, and serve warm or at room temperature.
Notes
- For best results, use room temperature buttermilk.
- Frozen cranberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: breakfast cake, cranberry cake, orange zest cake, easy cake recipe