Cranberry Buttermilk Breakfast Cake

ALEXANDRA'S KITCHEN(3)
Rachael: "Freaking amazing!!!!!-made it again-note to self…" Read More
10Ingredients
60Minutes
690Calories

Ingredients

US|METRIC
  • 1/2 cup unsalted butter (room temperature)
  • 1 orange zest
  • 1 cup sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh cranberries
  • 1/2 cup buttermilk
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    NutritionView More

    690Calories
    Sodium38% DV910mg
    Fat38% DV25g
    Protein18% DV9g
    Carbs35% DV106g
    Fiber16% DV4g
    Calories690Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol115mg38%
    Sodium910mg38%
    Potassium190mg5%
    Protein9g18%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate106g35%
    Dietary Fiber4g16%
    Sugars54g108%
    Vitamin A15%
    Vitamin C15%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Rachael a year ago
    Freaking amazing!!!!!-made it again-note to self-I used dried cranberries (as fresh is not in season yet) and it still turned out great!
    Nikki Lewis 3 years ago
    I made this recipe a couple of nights ago and it is really good and full of orange flavour.The cranberry adds a nice tart flavour that mixes well. I will be keeping this recipe 👍
    PurpleButterfly 3 years ago
    Delicious, and not too sweet! 😋I used whole wheat pastry flour. I'm not sure why the recipe calls for 1/2 cup of buttermilk. I had to use almost two cups to get a batter consistency. I would definitely make this again, and try different fruits. 🍒🍌🍐

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