This morning is another football playoff game ....which means breakfast at 10 for the game. I saw this coffeecake on Pinterest via Alexandra's Kitchen. I still have bags of cranberries in my freezer and since I love cranberries, and needed to use some of those frozen ones, this was my choice.
The batter for this coffeecake was extremely thick. I think it wouldn't hurt to add just a little bit more milk just to make the batter more manageable. If you do not have the buttermilk called for in the recipe, a good substitution is to put a little lemon juice into regular milk.
½ cup unsalted butter, room temperature
the zest from 1 orange
1 cup
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk
The batter for this coffeecake was extremely thick. I think it wouldn't hurt to add just a little bit more milk just to make the batter more manageable. If you do not have the buttermilk called for in the recipe, a good substitution is to put a little lemon juice into regular milk.
½ cup unsalted butter, room temperature
the zest from 1 orange
1 cup
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk
No comments:
Post a Comment