Delicious sweet almond-flavored cake with tart cranberries and hints of orange zest cooks up perfectly in an iron skillet!
Prep Time10mins
Cook Time35mins
Total Time45mins
Course: Dessert, holiday treats
Cuisine: American
Keyword: cranberry cake, cranberry dessert, iron skillet cake, nantucket pie
Ingredients
1cupfresh cranberries
1cupsugarseparated. ½ cup for cranberries and ½ cup for the cake batter.
1large orange zestreserve a little to garnish with if you want
1cupflour
1stickmelted butterseparated. 7 for cake, 1 tablespoon for the bottom of iron skillet
1teaspoonbaking powder
1egg
½cupmilk
1teaspoonalmond extract
½teaspoonsalt
Instructions
Preheat oven to 350.
In a small mixing bowl wash and add in cranberries, ½ cup of sugar, and orange zest. With a pastry blender (or a fork could work), smash some of the cranberries so some are crushed and some are whole. Set aside.
In a large mixing bowl measure in flour, sugar, baking powder, and salt. Mix well.
With a wooden spoon mix in milk, 7 tablespoon melted butter, egg, and almond extract.
Melt your reserved 1 tablespoon of butter into the bottom of the skillet over low heat. Or you can pre-melt the butter and brush it in the bottom of the pan.
Pour in the cake mixture.
Add the sugar and orange-coated cranberries evenly on top of the cake.
Bake at 350 for about 30-35 minutes or until the cake springs back when you touch it and starts to pull away from the edges. Enjoy this cake with vanilla ice cream or whipped cream and top with a little extra orange zest!