Recipe
from http://www.alexandracooks.com
Husband-Tested
in Alice’s Kitchen
This cake is scrumptious and so easy to make. The top
of the cake has a texture similar to a scone.
The crumb is tender and the tang of the cranberries is perfectly
balanced with the sweet of the sugar. Although
the cake’s name includes the word “breakfast,” I think this cake would make a
perfect tea time treat for special guests. (Christmas and Valentines Day come
to mind.) The batter can be prepared up to a day
in advance. Do not store the batter in the pan you plan on baking it in — store
it in an airtight container and then transfer to the prepared pan when you are
ready to bake. Be sure to buy your ingredients at our community-owned grocery store, Lost River Market & Deli.
½ cup
unsalted butter, room temperature
(plus 1
Tablespoon for preparing the pan.)
The zest from 1 orange zest
1 cup + 1
Tablespoon sugar, divided
1 egg,
room temperature
1
teaspoon vanilla
2 cups all-purpose
flour
(Set aside 2 Tablespoons for
tossing with the cranberries.)
2 teaspoon
baking powder
1 teaspoon
Kosher salt
2 cups
fresh cranberries
½ cup
buttermilk***
1.
Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar
until light and fluffy.
2. 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.
3. Add the
flour mixture to the batter a little at a time, alternating with the buttermilk, ending with flour. Fold in the
cranberries. The batter will be very
thick, similar to cookie dough.
4. Grease
an 8 or 9-inch square baking pan with butter. (I used
an 8-inch square baking pan.) Spread
batter into pan. Sprinkle batter with remaining Tablespoon of sugar. Bake for 40
minutes, and 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 50 minutes to cook. Let cool at least 15 minutes before
serving.
*** To make homemade buttermilk,
place 1 Tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill
cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use
only ½ cup of the prepared buttermilk mixture for the recipe.
1 comment:
This sounds lovely, Alice. I think I will make it for tea with friends soon. Thanks, Hedy King
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