Good morning– Just in case you have a bag of cranberries lingering in your freezer after the holidays here is jus one more cranberry recipe (the last, I promise!!). I could eat this all year round with mugs of hot tea.
And thinking most of you don’t have those cranberries on hand, blueberries would work just as well! Perfect coming out of the oven on a lazy Saturday morning…
CRANBERRY ORANGE BUTTERMILK BREAKFAST CAKE
1/2 cup canola oil
1 cup sugar + 1 tablespoon
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh cranberries
1/2 cup buttermilk*
Grate all the peel off of the orange. Set aside.
Mix together the oil, 1 cup sugar, egg and vanilla. Then stir in the flour baking powder and salt. Fold in the cranberries and orange peel. And finally stir in the 1/2 cup buttermilk.
Spoon the stiff batter into a 9″ square** baking dish that has been sprayed with cooking spray. Pop it into a 350 degree oven for 35 to 40 minutes until a toothpick inserted into the cake comes out clean. Delicious served warm with morning mugs of tea!
*In place of buttermilk, you can use 1 tab. of cider vinegar & then fill the measuring cup to 1/2 cup. Let it sit a couple minutes to thicken like buttermilk.
**or –I used a 10″ tart dish