I’m starting to panic. Family will be arriving any moment (9 more days), and I am so not prepared. The biscotti jar is empty; the granola bin, bare. No gifts have been assembled. The house is a sty, getting messier by the day.
Somehow, however, I’ve crossed one to-do off my growing list. In an effort to figure out what to bake on Christmas morning, I turned to an old standby and swapped cranberries for the blueberries, orange zest for the lemon, and increased the sugar a teensy bit. It worked beautifully! Not too sweet, festively studded with cranberries, this cake will be wonderful on Christmas morning. Best of all, I made the batter the night before and baked the cake in the morning. If you’re not a cranberry fan, you could stick to frozen blueberries, a substitution many of you have had success with — thanks for all of your tips and suggestions.
And one very last thing, be sure to check back Monday if you are interested in winning a free download of the Food52 Holiday Recipe & Survival Guide iPad app. I’m partaking in this contest.
One of the most frequently asked questions about the buttermilk blueberry breakfast cake was if the batter could be prepared the night before. Several of you attempted and had success, so I tried it with this one. It worked perfectly — thanks!
Store batter in a tupperware overnight, then transfer to prepared pan in the morning:
Cranberry Buttermilk Breakfast Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8
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Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon zest. If you don’t like cranberries, many people have had luck with frozen blueberries. Also, this batter can be prepared the night before. Don’t store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.
Ingredients
- 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 (256 g) flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- ½ cup buttermilk
Instructions
- Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
- 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.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
- 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.
ester says
Followed the recipe exactly as written, but the cake came out too dry, although I took it out of the oven after 35 minutes. Took the recipe from my friend- but hers was very moist. What should I change to have it more moist? Thanks
alexandra says
Hi Ester, it sounds as though you may have used too much flour. If you don’t use a scale to measure flour, try to measure scant cups. Or you may have used a different kind of buttermilk than your friend? A good, thicker buttermilk can make the difference, too.
Lisa says
Mine was dry, too. Had an excellent recipe a friend gave me many years ago but sadly I lost it. Have yet to find one that compares.
I may increase the buttermilk next time.
Kristi says
Could you add nuts? If so, what kind? Pecans, walnuts? How much would you add? And would you have to alter any other part of the recipe?
Diane says
I would like to know about nuts, also. I’m thinking walnuts….mmm.
Anita says
Sounds to me like white chocolate chips might be a great addition to these flavors…
alexandra says
Yes!
mary says
Can frozen cranberries be used? If so, can they remain frozen, or need to thaw first?
alexandra says
I’ve never used frozen, but I would imagine keeping them frozen would be just fine — this is what I do when I use frozen blueberries in the blueberry version of this cake.
Suzanne Lien says
Made this for Christmas morning and it’s was delicious! I did use Swan’sDown cake flour instead, following the substitution instructions on the box. It was light and moist and just the perfect amount of sweetness. A winning recipe!
alexandra says
Wonderful to hear this, Suzanne!
Savannagh Ryane says
Did cranberry and blueberry together! Yummy!
alexandra says
Yay!
Mary says
I made this exactly as written and I weighed the flour. It is a simple, tasty cake that is indeed perfect for breakfast. Two issues to mention: it’s true it’s not a supermoist style of cake—perhaps one could add yogurt or sour cream or a bit more fat/oil. Also, I refrigerated the batter overnight, and this made the batter very stiff and difficult to spread evenly in the pan. I carried on by patting it out with damp hands, but got batter all over me. I used frozen cranberries and they worked great.
★★★★
alexandra says
So happy to hear this, Mary! Bummer about the spreading issues, but glad you enjoyed the cake!
Mary Spain says
Can you use dried cranberries instead of fresh or frozen?
alexandra says
I worry dried cranberries will be too sweet. The fresh cranberries are a little tart, which balances out the sugar. I am all for giving things a go, however, so you could try it out and adjust from there depending on how you like it. Or you could reduce the sugar by a quarter cup and see how it goes.
Mary Spain says
I’ve made this recipe several times and it’s always a hit!
Thanks
alexandra says
So happy to hear this!