Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Cranberry & Orange Buttermilk Breakfast Cake
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 10%
CARBS 53G62% OF CAL
2G FIBER27G SUGAR24G OTHER
FAT 13G33% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender breakfast cake studded with tart cranberries and brightened by orange zest. Can be prepped ahead and baked fresh in the morning, ideal for holiday entertaining.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 (256 g) flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- ½ cup buttermilk
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 10%
CARBS 53G62% OF CAL
2G FIBER27G SUGAR24G OTHER
FAT 13G33% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 246mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.