Mini Cranberry Breakfast Cake
This simple-to-make Mini Cranberry Breakfast Cake made with orange zest and buttermilk is the best way to wake up and makes just enough for an intimate breakfast or brunch with friends.
Servings 4
Calories 354kcal
Ingredients
Special Equipment
Mini Cranberry Breakfast Cake
- 1/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar plus 1 1/2 teaspoon for topping
- Zest from 1/2 orange about 1 teaspoon
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1 cup cranberries fresh or frozen
Instructions
- Preheat your oven to 350°F and lightly grease a 7x5-inch baking dish.
- In a medium bowl, cream room temperature butter and sugar until visibly lightened in color, 1 to 2 minutes.
- Whisk in zest, egg, and vanilla. Beat until well-combined.
- In a small bowl, whisk together flour, baking powder, and salt. Stir half of the flour mixture into your wet ingredients, followed by the buttermilk and then the rest of the flour. Mix until just combined and fold in the cranberries.
- Transfer batter to prepared baking dish and gently smooth out the top. Sprinkle with remaining sugar. Bake for 30 to 40 minutes* until top is golden and a toothpick inserted into the center comes out mostly clean, with just a few dry crumbs.
- Cool for at least 5 minutes before serving and enjoy!
Notes
*Your bake time may vary depending on pan type, oven calibration, and fresh vs. frozen berries. Don't be alarmed if your cake seems to be taking longer than expected. Bake until your cake tester/tooth pick comes out with just a few crumbs, and you'll be golden.
Nutrition
Calories: 354kcal