berry-buttermilk coffee cake.

(source)

I made this coffee cake for Christmas brunch. It was delicious - just the right balance of tart and sweet. 

I added an oatmeal/butter/sugar/brown sugar crumble on top and it was lovely, but I am sure it is just as tasty without. The original recipe calls for blueberries, but I used cranberries because it was Christmas morning and I love their tartness. 

Have this with some hot coffee and a friend this weekend.

Berry-Buttermilk Coffee Cake

1/2 cup unsalted butter, room temperature

2 teaspoons lemon zest (zest from 1 large lemon)

1 cup + 1 tablespoon sugar

1 egg, room temperature

1 teaspoon good vanilla

1-3/4 cups flour

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh or frozen cranberries or blueberries

1/2 cup buttermilk

     Preheat oven to 350 F. Cream butter with lemon zest and 1 cup sugar until light and fluffy. Add the egg and vanilla and beat until combined. Whisk together the flour, baking powder, salt.

     Add the flour mixture to the batter a little at a time, alternating with buttermilk. Gently fold in the berries. Grease a 9-inch square baking pan (or similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with remaining tablespoon of sugar (or top with your own crumble mixture). 

     Bake for 40 minutes. Check with a toothpick for doneness and return to oven if needed (Note: baking for as long as 10 minutes more might be necessary). 

     Let cool at least 15 minutes before serving.