Cranberry & Orange Buttermilk Breakfast Cake in Your Pressure Cooker
A quick and festive breakfast treat packed with cranberries and fresh orange zest, all made tender and moist in your pressure cooker in under an hour.
Equipment
- 1 Mixing bowl large
- 1 Baking pan 8x8 inch
- 1 Pressure cooker
Ingredients
Main Ingredients
- ½ cup Unsalted butter room temperature
- 1 Orange zest zest from 1 orange
- 1 cup + 1 tablespoon Sugar
- 1 Egg room temperature
- 1 teaspoon Vanilla extract
- 2 cups Flour 256 g
- 2 teaspoon Baking powder
- 1 teaspoon Kosher salt
- 2 cups Fresh cranberries
- ½ cup Buttermilk
Instructions
Instructions
- Grease an 8x8-inch baking pan or line with parchment paper.
- Cream butter, orange zest, and 1 cup sugar until light and fluffy.
- Add egg and vanilla, beating until smooth and combined.
- In separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with flour mixture.
- Gently fold in cranberries, being careful not to break them.
- Pour batter into prepared pan and sprinkle with remaining 1 tablespoon sugar.
- Place the pan inside pressure cooker. Seal lid and cook on high pressure for 30 minutes.
- Allow 10-minute natural pressure release, then quick release. Let cool before slicing.
Notes
Use fresh or thawed cranberries. Letting it cool enhances flavor and texture. Freeze leftovers in airtight bags for a quick morning treat.