Sugar-Free Cranberry orange buttermilk breakfast cake Or muffins
Sugar-Free Cranberry orange buttermilk breakfast cake
- ½ cup unsalted butter, room temperature
- the zest from 1 orange zest
- 1 cup + 1 tablespoon monkfruit sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups (256 g) flour (use cassava for gluten free)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- ½ cup buttermilk
- Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
- 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.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
- 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.
*You can also make muffins with this batter if you prefer