Cranberry Orange Cake Recipe

Servings: 6

Total Time: 50 minutes

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

Directions:

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!