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.
One last thing, I’ve made a new page, “The Essentials” (see above), where I’ve collected all of my favorite recipes, techniques, how-to’s, etc. The “recipe archive” page was getting a bit unwieldy, and my hope with this page is to provide an easier way to find just what you might be looking for.
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
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Prep Time: 10 minutes -
Cook Time: 50 minutes
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Total Time: 60 minutes
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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.
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?
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!