Cranberry Orange Skillet Cake a simple cake loaded with flavor with the sweetness from the orange and tartness from the cranberries. This is one of those cakes after it is baked and it sits for a day or two it keeps getting moister.
Have you tried baking in a cast-iron skillet? I have found that I really enjoy baking sweet recipes in my cast-iron skillet. I have also made all kinds of breads and even pizza in my skillet. Everything seems to come out tasting so delicious.
If you love to bake and cook you really need to get a cast-iron skillet, they are a must in the kitchen. I found that out just a few years ago, and now I can’t live without it.
Ingredients:
- Butter – The butter should be at room temperature.
- Sugar
- Orange zest
- Eggs – The eggs should be at room temperature
- Orange Juice – Freshly squeezed orange juice works well.
- Almond Extract – Vanilla extract can be substituted for the almond extract.
- Flour – All-purpose flour is fine for this cake.
- Baking soda
- Salt
- Cranberries – Fresh or frozen cranberries can be used for this cake.
Helpful Tips:
- Make sure that all of the ingredients are at room temperature, which includes the butter, eggs, orange juice, and orange zest.
- If using frozen cranberries chop them when they are frozen (they are easier to chop when they are frozen), but thaw once they are chopped and adding them to the batter.
- Grease the cast-iron skillet with vegetable shortening.
- Turn the temperature to 325 when baking this cake in a cast-iron skillet. A higher temperature will cause the top of the cake to brown too quickly before the body of the cake is done.
- If the cake starts to get too brown cover with a piece of aluminum foil to slow down the browning.
- Cool the cake completely before adding the frosting.
- Check the cake with a toothpick for doneness starting 5 minutes before the time stated on the recipe. If the toothpick comes out clean or with a few moist crumbs the cake is done.
- The cake can be frozen. Freeze in an airtight freezer container.
Steps for making a Cranberry Orange Skillet Cake:
Step One:
Preheat oven to 325. Grease the skillet bottom and sides with shortening
Step Two:
In a large mixing bowl beat together the sugar, butter, and orange zest with an electric mixer.
Step Three:
Add the eggs and mix them in. Mix in the orange juice and almond extra.
Step Four:
Sift together the flour, baking soda, and salt add to the wet ingredients and mix in.
Step Five:
Add the chopped cranberries and fold in until combined.
Step Six:
Spread the batter in the prepared skillet. Place in the preheated oven and bake 36 to 38 minutes. Use a toothpick to check for doneness, insert the toothpick if it comes out clean or with a few moist crumbs it is done.
Step Seven:
Remove from the oven and cool completely before drizzling the icing over the top of the cake.
If you have a cast-iron skillet and are looking for recipes, please take look at these:
- Oatmeal M&M Skillet Cookie
- Pepperoni Pull Apart Bread
- Skillet Mac and Cheese
- Skillet S’Mores Brownies
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Cranberry Orange Skillet Cake
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 1 tablespoon zest about 2 large oranges
- 2 large eggs
- 1/4 cup orange juice
- 1 teaspoon almond extract
- 1 3/4 cup flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cup cranberry chopped
Icing
- 1 cup powdered sugar
- 1/2 tablespoon melted butter
- 3-4 tablespoons orange juice
Instructions
- Grease the bottom and sides of a 10-inch cast-iron skillet. Preheat the oven to 325 degrees F.
- Beat the sugar, butter, and orange zest in a large bowl using an electric mixer
- Add the eggs and mix until well combined
- Mix in the orange juice and almond extract.
- Sift together the flour, baking soda, and salt. Add to the wet ingredients and mix until combined.
- Fold in the cranberries.
- Spread the batter into the prepared skillet. Place in the preheated oven and bake for 36 to 38 minutes and a toothpick inserted comes out clean or with a few moist crumbs.
- Remove from the oven and cool completely.
- Make the icing in a medium bowl. Combine the powdered sugar, melted butter, and add a couple of tablespoons of the orange juice and mix in. Gradually add enough of the remaining orange juice until the icing is the right consistency for drizzling over the cake.
- Once the cake is completely cooled drizzle the icing over the cake. Serve.
Notes
- Use ingredients that are at room temperature.
- Use shortening for greasing the sides and bottom of the skillet.
- Bake at a lower temperature of 325.
- If the cake is browning to quickly cover with aluminum foil.
Nutrition
What fun a cake to make in a cast-iron skillet. I always make my cornbread and biscuits in my 10 ” cast iron pan that’s been in the family for many years. However, I’ve never thought to make a cake in it, a brilliant idea. Your cranberry orange cake would make a perfect treat to have for tomorrow afternoon fika (tea time). I’ll be giving this a bake tomorrow, but will have to use frozen lingonberries as we rarely see cranberries over this way. Thanks for sharing.
Yes! I love baking in my cast iron skillet. That skillet really can do everything! I also love the cranberry + orange combination during the cold winter months. This cake sounds delicious, Dawn!