Easy-Peasy Cinnamon-Sugar Cranberry Tea Cake - New England Today

InstructionsPreheat your oven to 350° and set a rack to the middle position. Generously grease an 8- or 9-inch square baking pan with cooking spray or softened butter and line the bottom and two short sides with parchment paper. In a small bowl, combine the granulated sugar and 2 teaspoons cinnamon in a small bowl. Add the cranberries and toss to coat. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and the remaining 1½ teaspoons cinnamon. Set aside. In a large bowl, combine the oil, vanilla, and brown sugar and whisk vigorously to combine. Add the egg and yolk and whisk again. Add the buttermilk and whisk a final time. Gently fold the dry ingredients into the wet ones using a rubber spatula. Add the cinnamon-sugar berries and fold to combine. Stop folding when there is still a streak of flour or two. Transfer the batter to the prepared pan. Sprinkle the cake with sugar and bake until a tester inserted in the center comes out with just a few moist crumbs, about 40 minutes, rotating the cake halfway through baking. Let cool. Serve slices warm or at room temperature.