If you’re looking for the perfect bake ahead breakfast recipe for Christmas morning, look no further. This little cake takes the, um, cake?
I’m quadrupling the recipe {the only option really once you realize how tasty this cake is} and giving a few loaves away to my neighbors, as well as having a few on hand for a hearty breakfast after Santa has delivered his goods. I mean opening presents is exhausting and should be rewarded with something tasty to refuel you, don’t you think?
Ingredients
2 cups flour
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 stick unsalted butter, cubed
1 cup buttermilk {How to Make Buttermilk}
2 eggs
1 teaspoon vanilla
Zest from 1 orange {I used a satsuma orange}
Zest from 1 Meyer lemon
2 cups frozen cranberries
For topping:
1/4 cup sugar
1/2 teaspoon cinnamon
Directions
Preheat oven to 350 F. Thoroughly butter a 9×13 baking dish and set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, and salt. Cut in butter and fork until mixture is crumbly.
In a stand mixer with whisk attachment, mix buttermilk, eggs, vanilla, and orange and lemon zest. Add the flour mixture and stir a few seconds or just until moistened. Fold in the cranberries.
Pour batter into prepared pan and spread evenly with a spatula. Mix the sugar and cinnamon together for the topping, and sprinkle evenly over batter. Bake for 45 minutes or until a toothpick inserted into center comes out clean. Cool completely before cutting or serving.
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Tonya says
Can I use fresh cranberries?
Mavis Butterfield says
Yes you can!! 🙂
Anne-Marie Bilella says
Oooohhh Mavis! This looks delish and I am going to share the recipe on my 10 Day of Goodness recipes on my blog.
Thank you for posting all of your wonderful things! 🙂
Cathy says
Just took mine out of the oven. It smells divine!
Katie W says
How important to the taste is the lemon and orange zest? We don’t really eat lemons or oranges, so I’d have to come up with other recipes in order to get the zest, but not waste the fruit. Thanks!
Mavis says
It would definitely change the taste without it, because the zest gives it a tang of tartness the cake needs. But it would bake up just fine without it, it would just be a tad sweeter. Let us know how it turns out if you do bake it without it. I’d be curious to know.
Nancy says
I froze whole, fresh cranberries without cooking them. Can I thaw them out & use them?
Mavis Butterfield says
Yes you can. 🙂
Vivian Blossom says
Mavis, you said that you gave away “loaves”. How many loaves does this make, and what is the cooking time for a loaf rather than a 9×13 pan?
Vivian says
Help, please! When making into a loaf, what is the temp and time to cook??
Vivian says
Help! Still waiting for an answer……11 months later! Looking forward to making this
How many loaves and how long should you cook a loaf? Thanks