Delicious, Healthy Cranberry Buttermilk Breakfast Cake
Hello my friends,
I first and foremost want to wish you all a very happy New Year! Just came across this terrific recipe as I was searching the web for a warm breakfast treat and found a fantastic holiday breakfast cake. I personally love cranberries in the winter months and found a great recipe from “Alexandra’s Kitchen” that had an awesome recipe on Cranberry Buttermilk Breakfast Cake. So I decided to give it a whirl and it turned out amazing!! It is so moist and light, and of course delicious. Now that the holiday season is officially over I may substitute the cranberries for blueberries as this dish would be yummy with blueberries as well! It has been so cold outside, and this hot breakfast, literally “takes the cake!”
I enjoy my breakfast cake with a nice cup of hot coffee and actually look forward to waking up in the morning knowing I’ll have a scrumptious breakfast that’s warm and healthy.This cake is so delicious that I can also serve it as a desert.
The only thing I changed about it was I added whole wheat flour with the all purpose flour just to feel like I was making it a little healthier as I indulged. If you choose to substitute whole wheat for all purpose flour, just make sure you do half and half of each. If you just substitute with all whole wheat flour, your texture will not come out right and it won’t be as good. Here’s the recipe:
2 Cups fresh cranberries (or blueberries)
1 zest of an orange
2 tsp baking powder
1 cup whole wheat flour
1 cup all purpose flour
1 tsp salt
1 cup sugar
1 tsp vanilla
1/2 cup unsalted butter softened
1/2 cup buttermilk
Here is a couple of tips; If you don’t have buttermilk you can add 1 Tablespoon to 1 cup of regular milk and let it set about 10 minutes. It will be just as good as buttermilk. Also, if you don’t want to add whole wheat flour just add 2 cups all purpose flour.
- 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.
Recipe by Alexandra’s Kitchen at http://alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/D