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Sunday, October 19, 2014

It's Fall Again!

So my dear friends it is once again my favorite time of year! I live for the time when I can use & eat apples & cranberries :)  I started my baking season with one of my all time favorite recipes...Cranberry Buttermilk Cake. Its a recipe I found a while ago & it is quite simply perfect. Tart but not overly sweet & incredibly moist. You can also swap out blueberries for the cranberries(the adjustments are in the original recipe). It is also foolproof which makes it even better. I am sharing the recipe here with a link to the original recipe from
I truly hope you enjoy it as much as I do :)


½ cup unsalted butter, room temperature
the zest from 1 orange zest
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving