Monday, November 16, 2015

Cranberry-Cormeal Skillet Cake

From the kitchen of One Perfect Bite...Long holiday weekends are wonderful, but for those who have friends and family dropping by, keeping the larder company ready can be difficult. Pumpkin and apple desserts are so ubiquitous at this time of year, that I try to bypass them once the big day itself has passed. This cake is one that I fall back on during the Thanksgiving season. It is child-like in its preparation, but when served warm with a scoop of good ice cream, it a welcoming dessert that will please all who gather at your table. The cake has a slight crunch due to the addition of cornmeal, and because fresh cranberries are used for flavor, it is a step above your average holiday cake. It will have a special appeal to those who enjoy desserts that are not overly sweet. The cake takes about 15 minutes to mix and it requires no special equipment to make. If you have a couple of bowls and a wooden spoon you can have the cake on the table in about an hour. If you like sweet and savory combinations, do give this recipe a try. Here is how the cake is made.

Cranberry-Cornmeal Skillet Cake...from the kitchen of One Perfect Bite inspired by Taste of the South magazine

1-1/4 cups all-purpose flour
3/4 cup plus 1 tablespoon sugar, divided use
1/3 cup plain yellow cornmeal
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon orange or lemon zest
9 tablespoons unsalted butter, divided use
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
2 cups fresh cranberries, divided

1) Preheat oven to 350 degrees F. Place a 10-inch cast-iron skillet in oven to preheat.
2) Combine flour, 3/4 cup sugar, cornmeal, salt, baking powder, baking soda, and zest in a large bowl. Set aside.
3) In a medium microwave-safe bowl, add 8 tablespoons butter. Microwave on high in 30-second intervals until melted. Stir in sour cream, eggs, and vanilla. Make a well in center of dry ingredients. Add butter mixture, stirring to combine.
4) Carefully remove hot skillet from oven. Melt remaining 1 tablespoon butter in skillet. Add half of batter to pan, spreading in an even layer. Sprinkle 1 cup cranberries evenly over batter. Top with spoonfuls of remaining batter. Sprinkle with remaining 1 cup of cranberries and remaining 1 tablespoon sugar.
5) Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool on a wire rack 30 minutes. Yield: 6 servings.

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Big Dude said...

I'm not a fan of sweet cornbread, but laced with the cranberries I think I would enjoy your version.

David said...

Mary, cornbread laced with cranberries and slathered with fresh butter...Yum! Sounds great! Take Care, Big Daddy Dave

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