Orange Cranberry Cake

This is one of my favorite cakes, easy to make, low risk and that orange zest flavor is simply awesome.  It is not an original recipe but taken from this site. 

1 cup all-purpose flour (maida)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tbsp granulated sugar, divided
1/2 tsp pure vanilla extract
1 large egg - (great, if like me,you don't like the smell of a too-eggy cake)
1 tsp freshly grated clementine or orange zest
1/2 cup well-shaken buttermilk (you can make buttermilk by blending yogurt with little water)
1 cup dried cranberries 

1. Preheat oven to 400 degrees F with rack in middle of oven. butter and flour a 9-inch round cake pan. cut parchment paper to size of pan, butter and flour the paper as well.

2. Whisk together flour, baking powder, baking soda, and salt.

3.  Beat butter and 2/3 cup sugar on medium speed until pale yellow and fluffy, about 2-3 minutes. Add egg and beat until well-combined. add vanilla and clementine zest, mix until combined.

4. At low-speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture.  Throw in the zest as well. Mix until just combined.

5. Spoon into prepared pan, smoothing top. scatter fruit on top of batter. sprinkle 1 1/2 tbsp granulated sugar on top. bake until golden brown and toothpick inserted into center comes out clean. the time varies depending on type of fruit used, but plan on about 25-35 minutes. if top becomes browned, you may cover with foil until center is set. allow to cool in pan for 10 minutes, then remove from pan and cool on rack. or serve warm with a scoop of vanilla ice cream.

*For orange zest, all you need to do is grate the orange colored portion of the skin  like in this video.