Ingredients - Cream
- 1 large orange (juice and zest completely, set aside portions for the topping)
- ½ cup camelina oil
- 1 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ½ of the orange zest
- orange juice (leftover from topping amount)
- 1 cup buttermilk
Ingredients - Dry
- 2 cup all purpose flour, sifted
- 1 tsp baking powder, sifted
- ½ tsp baking soda, sifted
- ½ tsp salt, sifted
- 1 ½ - 2 cup cranberries (fresh or frozen)
Ingredients - Topping
- ½ cup white sugar
- 2 tbsp orange juice
- remaining ½ of orange zest
- 1 tbsp vanilla
Slowly mix together the cream and dry ingredients until well incorporated, then add in the cranberries. Pour the batter into a 9"x13" greased baking pan and bake at 350
°F until desired doneness. Prepare your topping while the cake bakes.
While the cake is still hot, drizzle on the topping.
← Older Post
Newer Post →
