Cranberry and orange are those two winter flavors that pair just perfectly together. Taste this magical flavor pairing when you bake our Cranberry Orange Skillet Cake recipe.
Why use the Larder & Vine Skillet?
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Recipe Summary
10 minutes
40 minutes
6
Dessert
Recipe 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
Recipe Directions
1. Preheat the Oven
Preheat the oven to 350°F.
2. Mix the Wet Ingredients
In a medium bowl, combine the melted butter, sour cream, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
3. Combine the Dry Ingredients
In a large mixing bowl, add the flour, ¾ cup of sugar, cornmeal, salt, lemon or orange zest, baking powder, and baking soda. Whisk until evenly mixed.
4. Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined and a smooth batter forms.
5. Prepare the Skillet
Melt 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Swirl the butter around to coat the interior evenly, then remove from heat.
6. Assemble the Batter and Cranberries
Pour half of the batter into the skillet and spread it into an even layer. Sprinkle 1 cup of cranberries over the top. Spread the remaining batter on top, covering the cranberries completely, then add the remaining cranberries. Sprinkle 1 tablespoon of sugar evenly over the surface.
7. Bake and Finish
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle the remaining 1 tablespoon of sugar over the top. Let cool slightly before serving.
