Preheat oven to 350 degrees and line an 8x8 pan with parchment paper or spray with non-stick spray, set aside.

In a medium size mixing bowl add flour, baking powder, and kosher salt. Whisk to combine and set aside.

In the bowl of an electric mixer add butter, sugar, orange zest and vanilla bean paste. Mix on medium speed for 3 minutes or until the butter and sugar are fully creamed and slightly fluffy.

Scrape down the sides, add the egg and mix until fully combined.

Pour in 1/3 of the buttermilk, mix until combined.

Add in 1/2 of the flour mixture, mix until combined

Continue with another round of buttermilk, flour and finish with the remaining buttermilk.

Add cranberries to a bowl, sprinkle with 1 tablespoon all-purpose flour and toss to combine.

Fold the cranberries and any remaining flour

Add the batter to the prepared pan and spread out as smooth as possible. The batter is a little thick.

Sprinkle the top of the cake with 2-3 tablespoons coarse turbinado sugar. The amount you use depends on how sugary you want the topping.

Bake for about 50 minutes or until a toothpick comes out clean when tested in the middle of the cake.

Let cool and serve for breakfast or dessert.