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Cranberry Orange Cake

Cranberry Orange Cake

Cranberry Orange Cake

Cranberry Orange Cake Recipe

Servings: 6

Total Time: 50 minutes




  • 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



  1. Preheat oven to 350°F.

  2. In a medium bowl, add melted butter, sour cream, eggs, and vanilla, then mix until well combined.

  3. In a large bowl, add flour, ¾ cup sugar, cornmeal, salt, zest, baking powder, and baking soda, then mix until well combined.

  4. Make a well in the center of the dry ingredients and mix in the wet ingredients until well combined.

  5. Melt 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Swirl to coat the interior.

  6. Remove from heat, then add half of the batter in an even layer. Sprinkle 1 cup of cranberries onto the batter. Spread the remaining batter on top, making sure to fill the entire skillet, then add the remaining cranberries. Sprinkle 1 tablespoon of sugar evenly on top.

  7. Bake for about 35 to 40 minutes. Remove from oven when it passes the toothpick test. Sprinkle the remaining 1 tablespoon of sugar evenly on top and let cool. Serve and enjoy!

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