Description
A delightful fall recipe featuring a moist cake made with fresh cranberries and apples, baked in a skillet.
Ingredients
Scale
- 1 cup fresh or frozen cranberries
- 2 medium apples, peeled, cored, and diced
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons coarse sugar (optional)
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F and grease a 10-inch ovenproof skillet with butter or nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract and Greek yogurt or sour cream.
- Gently fold the dry mixture into the wet ingredients until just combined, taking care not to overmix.
- Fold in the diced apples and cranberries until evenly distributed.
- Spread the batter evenly into the prepared skillet. Optionally, mix coarse sugar and cinnamon and sprinkle on top.
- Bake for 38 to 42 minutes, or until golden and a toothpick comes out clean.
- Cool in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- Using a cast iron skillet enhances the flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg