Cranberry Orange Cake
Cranberry Orange Cake Recipe
Servings: 6
Total Time: 50 minutes
Cookware:
Ingredients:
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1½ cups all-purpose flour
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¾ cup plus 2 tablespoons sugar, divided
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⅓ cup plain yellow cornmeal
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1½ teaspoons kosher salt
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1½ teaspoons orange zest
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ cup unsalted butter, melted and cooled
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1 cup sour cream, room temperature
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1 tablespoon unsalted butter
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2 cups fresh or well-drained thawed frozen cranberries, divided
Directions:
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Preheat oven to 350°F.
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In a medium bowl, add melted butter, sour cream, eggs, and vanilla, then mix until well combined.
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In a large bowl, add flour, ¾ cup sugar, cornmeal, salt, zest, baking powder, and baking soda, then mix until well combined.
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Make a well in the center of the dry ingredients and mix in the wet ingredients until well combined.
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Melt 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Swirl to coat the interior.
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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.
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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!
