Cranberry Orange Skillet Cake
Cranberry Orange Skillet Cake a simple cake loaded flavor with the sweetness from the orange and tartness from the cranberries.
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Servings: 12 slices
Calories: 274kcal
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
Calories: 274kcal | Carbohydrates: 42.4g | Fat: 10.6g | Saturated Fat: 6.4g | Cholesterol: 56mg | Sodium: 341mg | Potassium: 67mg | Fiber: 0.8g | Sugar: 27.7g | Calcium: 11mg | Iron: 1mg