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Sunday, January 17, 2016

Cranberry Coffeecake

 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

Beat butter and sugar until well mixed and creamy.  Add in the egg, vanilla, and orange zest.  
Mix the flour, baking powder and salt together.  Mix the cranberries with 2 T. flour.  
Alternate flour mixture and milk as you add them to the batter.  Stir in the cranberries.  Spread in a buttered or sprayed 8 x 8 pan.
Bake at 350 for 35-45 minutes.

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