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Maiocchi Blog

Sweet Treat – June

Sweet Treat – June

We’re starting to feel to click of the seasons here at Maiocchi HQ, and all we are craving on these cold winter nights is a delicious piece of cake to accompany our hot cups of tea! This Cranberry Buttermilk Cake will be sure to keep you warm whilst also being a tummy pleaser on these colder nights. 

Cranberry Buttermilk Cake

(makes about 8-10 servings)

1 cup granulated sugar + 1 Tablespoon for sprinkling
1 Tablespoon orange zest (about 1 medium orange) 
1 ½ cups of fresh cranberries 
2 cups all-purpose flour + 2 Tablespoons for coating the cranberries
2 teaspoons baking Powder
1 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 room temperature egg
1 teaspoon vanilla extract
1/2 cup well-shaken buttermilk

Preheat the oven to 180C

Grease a 23cm springform pan. Line the bottom with baking paper, grease the paper and then lightly flour the entire pan with flour. Gently tap out any excess. 

In the bowl of a stand mixer, combine 1 cup of sugar with the orange zest. Use your fingers to rub the zest into the sugar until it's moist and aromatic; Set aside for a few minutes to marinate.

In a separate large bowl, toss the cranberries with 2 Tablespoons of flour until evenly coated; set aside.

In yet another large bowl, whisk together the 2 cups of flour, baking powder, and salt; Set aside.

Add the butter to the stand mixer bowl with the orange/sugar mixture. Using the paddle attachment beat until light and fluffy, about 3-5 minutes on med-high speed. Scrape down the sides of the bowl.

Add the egg and vanilla and beat until well-combined, scraping down the sides of the bowl as needed.
On low speed, alternate between the flour mixture and the buttermilk, beginning and ending with the flour, and only mixing until each addition has been incorporated. 

Use a large rubber spatula to gently fold in the cranberries.

Scrape the batter into prepared pan, using an off-set spatula to smooth out the top. Sprinkle with the remaining 1 Tablespoon of sugar. 
Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean. 
Remove the pan from the oven and onto a cooling rack. Cool for at least 30 minutes before serving.

Yum -Enjoy!

Oh we must confess this is from Une Gamine dans la Cuisine