Baking is my favorite start to a day like today. There is nothing like something warm and yummy out of the oven while the storm goes on outside!
I am making Cranberry Orange Breakfast Cake ( Gluten Free)
I adapted it from Alexandra Cooks original recipe www.alexandracooks.com
I am using Cup 4 Cup gluten free flour with all the rest of the regular ingredients.
(I used the zest from 3 clementines & I use vanilla sugar for baking- you just add vanilla pods that you have scraped into a jar of sugar)
Add the egg and vanilla you have a smooth orange scented start....
Toss the cranberries with 2 Tblsp of the flour
Mix the rest of dry ingredients together in a separate bowl and then add to the batter alternating with buttermilk.
Then fold in the cranberries.... The batter will be more like muffin batter than cake batter.
Spread in to a greased pan and sprinkle with 1 tablespoon sugar
( the recipe calls for a 9 inch square pan- but use what you have)
The recipe calls for 35-45 minutes at 350. My was done in exactly 35.
It smells divine- orange and cranberry Yum!!
The tart cranberries with the tender orange cake - delightful!!
Try it you won't be disappointed!
Cranberry Orange Breakfast Cake Gluten Free
Adapted from Alexandra Cooks (www.alexandracooks.com)
1 Cup + 1TBSLP Sugar
1/2 Cup Butter ( I stick) room temperature
zest from 1 orange. ( I used 3 clementines)
1 Egg room temperature
1 tsp Vanilla
2 Cups -Cup 4 Cup Gluten Free All Purpose Flour
2 tsp Baking Powder
1 tsp kosher salt
1/2 C buttermilk
2 Cups of Cranberries
Bake at 350 for 35- 45 minutes
Here's to snowy days!