Remember that dark cherry skillet cake I blogged about last January? Here’s a delicious cranberry and orange version, perfect for the holidays. The tart cranberries and zesty orange pair wonderfully and offset the sweetness of the cake.
The how to…
Recipe slightly adapted from Martha Stewart
5 Tbsp unsalted butter, melted, plus additional butter for skillet
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
zest of 1 orange
1 cup granulated sugar
1 large egg
1/2 cup milk
1 tsp pure vanilla extract
1 Tbsp orange juice
1 1/2 cups fresh cranberries
powdered sugar, for dusting
- Prepare flour mixture. Preheat oven to 350 degrees. Butter a 10-inch cast iron skillet. Combine flour, baking powder, salt, and orange zest in a medium bowl.
- Prepare the wet ingredients. In another bowl, whisk melted butter and 1 cup of sugar until well combined. Then, add egg, milk, vanilla, and OJ. Whisk until incorporated and smooth.
- Combine. Gradually fold the flour mixture into the wet ingredients, batter will be thick. Transfer batter into buttered skillet and smooth top with rubber spatula. Arrange cranberries on top of batter, as close as possible in a single layer.
- Bake. Bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until the cake is golden brown and a toothpick comes out clean, about 45 minutes. Let cool. Dust w/powdered sugar, cut into wedges and serve.