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.
When picking the right skillet to bake in, be sure to use an ovenproof skillet. We recommend our Enameled Cast Iron Skillet as it's 3 layers of enamel cast iron coating provide even baking and long-lasting heat retention.
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
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
Preheat oven to 350°F.
In a medium bowl, add melted butter, sour cream, eggs, and vanilla, then mix until well combined.
In a large bowl, add flour, ¾ cup sugar, cornmeal, salt, zest, baking powder, and baking soda, then mix until well combined.
Make a well in the center of the dry ingredients and mix in the wet ingredients until well combined.
Melt 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Swirl to coat the interior.
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.
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!
