Cranberry-Orange Skillet Cake
 
 
Makes 1 (10-inch) cake
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup plus 2 tablespoons sugar, divided
  • ⅓ cup plain yellow cornmeal
  • 1½ teaspoons kosher salt
  • 1½ teaspoons orange zest
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted and cooled
  • 1 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 2 cups fresh or well-drained thawed frozen cranberries, divided (see Kitchen Tip)
Instructions
  1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven to preheat.
  2. In a large bowl, whisk together flour, ¾ cup sugar, cornmeal, salt, zest, baking powder, and baking soda. In a medium bowl, whisk together melted butter, sour cream, eggs, and vanilla until well combined. Make a well in center of flour mixture; stir in egg mixture just until combined.
  3. Carefully remove hot skillet from oven; add 1 tablespoon butter, swirling skillet to coat. Working quickly, spread half of batter in skillet. Sprinkle 1 cup cranberries onto batter. Gently spread remaining batter onto cranberries, spreading almost to edge of skillet. Top with remaining 1 cup cranberries. Sprinkle 1 tablespoon sugar onto cranberries.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Sprinkle remaining 1 tablespoon sugar onto hot cake. Let cool on a wire rack for at least 30 minutes before serving.
Notes
KITCHEN TIP-If you use thawed frozen cranberries for this cake, pat them dry with paper towels after draining to minimize color bleeding into the cake batter.
Recipe by Southern Cast Iron at https://southerncastiron.com/cranberry-orange-skillet-cake/