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Christmas Morning Cranberry Cake




Source of Recipe


Donna


Recipe Introduction


Can be made the night before, but store it in a covered bowl. Transfer to the greased baking pan in the morning.


List of Ingredients




1 cup unsalted butter, room temperature
zest from 1 orange**
2 cup + 2 tablespoon sugar
2 egg, room temperature
2 tsp. vanilla
4 cups flour
4 tsp. baking powder
2 tsp. kosher salt
4 cups fresh cranberries**
1 cup buttermilk
**Can substitute blueberries (fresh or frozen)& substitute lemon zest for orange zest




Recipe



Preheat oven to 350ºF. Cream butter with orange zest and 2 c. of sugar until light and fluffy.Add egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 4 tablespoons of flour, then 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.Grease a 9x13 baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining 2 tablespoon of sugar. Bake for 50 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 50 minutes to cook. (Note: Baking for as long as 60 minutes might be necessary, especially if the batter was refrigerated.) Let cool at least 15 minutes before serving.