Cranberry Orange Buttermilk Cake


It's been a tough week in the Leman household. A sad week. A reminder that life is not in my control.

To ease my woes, I baked a cake. Not a super sugary one, just one that I knew would make us feel warm and happy again. This cake certainly did the trick.


Baking is a stress-reliever for me. There's something about the process of measuring ingredients, whisking the batter together, and taking a warm delicious cake out of the oven that just does the trick when things aren't going your way.

Oh, and also eating it of course. That always helps.


Hoping for a stress-free weekend, accompanied by Cranberry Orange Buttermilk Cake, Husband, and maybe some waffles.

See you Monday.


Cranberry Orange Buttermilk Cake
Adapted from Cook Republic

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/4 cup butter, melted and cooled
Grated zest of 1 small orange
2 oranges, sectioned
1/2 to 3/4 cup fresh cranberries
2 tablespoons raw sugar


Preheat oven to 400 degrees. Butter an 11-inch cake pan or spring-form pan. (You might be able to use a smaller pan, just change the bake time accordingly. My spring form worked beautifully.)

Whisk together flour, baking powder, sugar, and salt in a medium bowl. In a separate bowl, whisk eggs, melted butter, orange zest, and buttermilk. Add dry ingredients to wet ingredients and stir together until just combined.

Pour batter into pan. Place oranges and cranberries on the top of the cake, then top with the raw sugar. Bake for about 25 minutes, or until a toothpick comes out clean. Serve with honey, whipped cream, or ice cream.