Ingredients

• 1 cup granulated sugar
• zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter white pith)
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 1 1/2 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp salt
• 2 cups all purpose flour
• 1/2 cup buttermilk
• 2 cups cranberries

Directions

1. Preheat oven to 350F and lightly oil or butter a 9x9 inch baking dish.
2. Combine orange zest and sugar in a food processor until the zest is completely incorporated.
3. In a stand mixer (or a medium bowl with and electric hand mixer) cream the orange sugar and butter together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla followed by baking powder and salt. Continually scrape the sides of the bowl with a spatula.
5. Lower the mixer speed and blend in 1/2 the flour until mostly combined, then add the buttermilk followed by the rest of the flour.Blend until the flour is fully incorporated and no more.
6. Gently fold in the cranberries, make sure they are evenly distributed.
7. Spread the batter evenly into the baking dish. The batter will be thick.
8. Bake for 40-45 minutes or until golden and a toothpick inserted in the middle comes out clean.
9. Let cool for 15-20 in the pan before trying to remove the cake from the pan.
10. Slice and serve warm!