If you’re looking for the perfect bake ahead breakfast recipe for Christmas morning, look no further. This little cake takes the, um, cake?
I’m quadrupling the recipe {the only option really once you realize how tasty this cake is} and giving a few loaves away to my neighbors, as well as having a few on hand for a hearty breakfast after Santa has delivered his goods. I mean opening presents is exhausting and should be rewarded with something tasty to refuel you, don’t you think?
Ingredients
2 cups flour
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 stick unsalted butter, cubed
1 cup buttermilk {How to Make Buttermilk}
2 eggs
1 teaspoon vanilla
Zest from 1 orange {I used a satsuma orange}
Zest from 1 Meyer lemon
2 cups frozen cranberries
For topping:
1/4 cup sugar
1/2 teaspoon cinnamon
Directions
Preheat oven to 350 F. Thoroughly butter a 9×13 baking dish and set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, and salt. Cut in butter and fork until mixture is crumbly.
In a stand mixer with whisk attachment, mix buttermilk, eggs, vanilla, and orange and lemon zest. Add the flour mixture and stir a few seconds or just until moistened. Fold in the cranberries.
Pour batter into prepared pan and spread evenly with a spatula. Mix the sugar and cinnamon together for the topping, and sprinkle evenly over batter. Bake for 45 minutes or until a toothpick inserted into center comes out clean. Cool completely before cutting or serving.
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