Happy friday, everyone!  Today I am sharing a delicious recipe I found on Pinterest that my mother and I made [I should give her more credit, as I mostly watched the magic happen] when I was home for the holiday.  What I really love about this recipe is that you could also use this for a dessert dish!  Needless to say, my family was very pleased :)

I hope you all enjoy, Happy Holidays!

You will need:

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.

[Little Blonde Book does not claim this recipe as her own.]