This cranberry cake bakes perfectly in a cast-iron skillet. Easy to make and sweet without being overly sweet. Loaded with winter berries, this is the perfect buttermilk cake for the holidays.
Course
Dessert
Category
Baking
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings10
Calories267kcal
AutorElle
Ingredients
For the topping:
60gunsalted buttercubed (1/4 cup)
100gMascobado brown sugar(2/3 cup)
300gfresh cranberriesrinsed (or frozen, not thawed)
For the cake batter:
210 gwhite spelt flour (Type 630) (1 1/2 cups)
2teaspoonsbaking powder(aluminum-free)
1/4teaspoonsea salt
60gunsalted butter,at room temperature (1/4 cup)
100gorganic beet sugar or fine granulated sugar (1/2 cup)
1teaspoonfinely grated zest from an organic orange
2large eggs,at room temperature
1/8teaspoonpure vanilla powder
125 mlbuttermilk(1/2 cup)
Method
In a 24 cm cast iron skillet, over medium heat, melt 60 g butter and the brown sugar together, stirring frequently, until the sugar melts and is liquified (about 4-5 minutes). As soon as the mixture starts to bubble, remove from heat and set aside.
Preheat the oven to 350ºF /175°C (155°C fan-assisted).
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, or using an electric hand mixer, beat 60 g of butter, with the the sugar and orange zest at medium high speed until light and fluffy (3-5 minutes).
Reduce the speed to medium and add the eggs one at a time, stopping and scraping down the sides, as needed. Add the vanilla and mix to combine.
Add half of the flour mixture, then the buttermilk, then the remaining dry ingredients, and using a spatula, mix together until the mixture is JUST combined. Do NOT over mix. The batter will be quite thick.
Add the cranberries to the skillet with the butter-brown sugar mixture and distribute in an even layer. Spoon the batter in small mounds over the cranberries and use a spatula to spread into an even layer over the fruit.
Transfer to the preheated oven and bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the centre comes out clean. Note: place a sheet of parchment paper on the bottom rack to catch any juices that may bubble over as the cranberries bake.
Remove from the oven, transfer to a cooling rack and let stand for 10 minutes. Run a knife around the cake to release it from the side of the pan and place a serving platter overturned on top of the cake in the skillet, then using oven mitts, flip the two over simultaneously to release the cake from the pan.
Serve warm or at room temperature. Enjoy!
Notes
For this recipe, be sure to use a well-seasoned cast iron skillet. Alternatively, this cake can also be made in a regular cake pan or ceramic dish with a diameter of 23-25 cm. The butter-brown sugar mixture can be prepared in a skillet then poured into the cake pan before proceeding with the rest of the recipe. Note: A springform pan will most likely leak so is NOT recommended for this recipe.
For this cranberry cake recipe you need to turn the cake out onto a plate before the caramelised sugar cools down, otherwise it risks sticking to the skillet.
The cake will keep well at room temperature for 2 days, or you can also refrigerate it, covered, for at least 5 days.