Ingredients – Cream

• 1 large orange (juice and zest completely, set aside portions for the topping)
• ½ cup camelina oil
• 1 cup brown sugar
• 1 egg
• 1 tbsp vanilla extract
• ½ of the orange zest
• orange juice (leftover from topping amount)
• 1 cup buttermilk

Ingredients – Dry

• 2 cup all purpose flour, sifted
• 1 tsp baking powder, sifted
• ½  tsp baking soda, sifted
• ½  tsp salt, sifted
• 1 ½ – 2 cup cranberries (fresh or frozen)

Ingredients – Topping

• ½ cup white sugar
• 2 tbsp orange juice
• remaining ½ of orange zest
• 1 tbsp vanilla

Slowly mix together the cream and dry ingredients until well incorporated, then add in the cranberries. Pour the batter into a 9″x13″ greased baking pan and bake at 350°F until desired doneness. Prepare your topping while the cake bakes.

While the cake is still hot, drizzle on the topping.