I should have been working on my cookbook (a Christmas present) or practicing my watercolor techniques, but instead I made a Cranberry Pepita Buttermilk Cake.

Oh my gosh. It is so delicious!!!

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 6 tablespoons butter, melted
• 1 ¼ cups fresh or frozen cranberries (I used frozen.)
• ¾ cup roasted salted pepitas or pistachios
• 2 teaspoon tangerine or orange zest

Directions

1. Preheat oven to 375°F. Grease an 8×4-inch loaf pan. In a large bowl stir together flour, 3/4 cup of the sugar, the baking powder, soda, and salt. Make a well in center of flour mixture.
2. In a medium bowl whisk together eggs, buttermilk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, 1/2 cup of the pepitas, and tangerine zest.
3. Spoon batter into prepared loaf pan. Coarsely chop the remaining 1/4 cup pepitas. In a small bowl combine the chopped pepitas and the remaining 1/4 cup sugar. Sprinkle evenly over batter.
4. Bake about 55 minutes or until a toothpick comes out clean. Cover with foil the last 5 to 10 minutes of baking to prevent overbrowning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely.

Finally, because I cannot tell a lie, I forgot to add the orange zest!

Based on a recipe from Better Homes & Gardens.