Cranberry Apple Skillet Cake

This Cranberry-Apple Skillet Cake brings the coziness of autumn right to your table. Tart cranberries mingle with sweet, slightly spiced apples in a moist batter that bakes up beautifully golden at the edges thanks to a trusty skillet. It is an old-school dessert that feels special without any fuss and, honestly, the aroma alone is enough to make the kitchen the best place in the house.

I first made this cake on a chilly evening when I had a mix of apples and cranberries to use up. Everyone loved it so much that now it shows up at every fall gathering and even makes appearances in the winter when we crave something bright and homey.

Ingredients

• Cranberries: fresh or frozen both add a tart punch and beautiful color pick berries that are firm and plump for the best results
• Apples: sweet and crisp varieties like Honeycrisp or Gala work best peel and dice to help them meld softly into the batter
• All-purpose flour: gives structure to the cake use a high quality unbleached version for a tender crumb
• Baking powder and baking soda: keep the cake light double check freshness for best rise
• Salt: just enough to balance all the sweetness and highlight flavors go for a fine sea salt
• Ground cinnamon: for that cozy baking spice choose a freshly opened jar for bold flavor
• Unsalted butter: melted for extra richness and a golden crust select European style if available for more depth
• Granulated sugar: sweetens the cake without overpowering opt for organic if possible
• Eggs: bind everything and create structure check for fresh eggs by floating in water they should sink
• Vanilla extract: adds warmth and complexity use pure vanilla not imitation
• Plain Greek yogurt or sour cream: adds moisture and tenderness either works so use what you have
• Coarse sugar and extra cinnamon: optional but provides a lovely crunchy top try turbinado for a glistening finish

Instructions

Preheat and Prepare the Pan:

Set your oven to 350 degrees Fahrenheit and give your 10-inch ovenproof skillet a thorough buttering or a spray of nonstick coating This makes sure your cake releases easily and the bottom gets a lovely crust

Combine the Dry Ingredients:

In a medium bowl whisk your flour baking powder baking soda salt and cinnamon together Whisk until you see even color and all little clumps are gone This step is important for even distribution of leaveners and spices

Blend Butter and Sugar:

In a larger bowl whisk melted butter and sugar energetically until you have a smooth pale mixture This ensures a moist cake and is one of those steps you do not want to rush

Add Eggs and Flavorings:

Crack in your eggs one at a time whisking well after each until fully absorbed Then stir in the vanilla extract and your yogurt or sour cream The batter should look creamy and slightly glossy

Combine Dry and Wet Mixtures:

Fold the dry mix gently into the wet ingredients Use a spatula and light hand until just mixed together Overmixing can make the cake tough so look for a few streaks of flour to disappear and stop

Add Fruit:

Tip in the chopped apples and cranberries Give a few gentle folds so the fruit is distributed but not mushed into the batter

Fill the Skillet and Finish:

Spoon your batter into the prepared skillet and smooth the top If using combine coarse sugar with cinnamon and sprinkle over the surface for a glistening finish and a little extra crunch

Bake to Perfection:

Transfer to the oven and bake for around 40 minutes until the top is golden and a toothpick poked into the center comes out clean Every oven is different so start checking around 38 minutes

Cool and Serve:

Once baked let the cake cool in the skillet for 15 minutes before you slice This helps it set up and makes it easier to serve warm or at room temp

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My favorite part is always adding the cranberries raw they pop in the oven and turn into mini bursts of jewel toned tartness Sometimes my daughter helps sprinkle the sugar on top and we always fight over the crunchy corner piece

Storage Tips

Once the cake is fully cooled wrap it tightly in foil or place under a cake dome It keeps well at room temp for two days For longer storage refrigerate in an airtight container To freeze slice and wrap individual wedges then thaw at room temperature or give them a quick zap in the microwave for a just baked feel

Ingredient Substitutions

If you are short on cranberries use frozen blueberries A pear and cranberry combo is lovely as are diced plums Swap the yogurt for sour cream if needed or use a thick plain non dairy yogurt for a dairy free twist For gluten free needs use a quality one to one flour blend

Serving Suggestions

This cake is best sliced thick while still a bit warm A scoop of vanilla or cinnamon ice cream really sends it over the top For brunch serve it with dollops of whipped cream and fresh fruit For dessert even a heavy pour of homemade custard is wonderful

Cultural and Historical Context

Skillet cakes harken back to early American kitchens when cast iron pans did everything from baking to roasting Fruit based cakes like this one were ways for homesteaders to make use of harvests and reduce food waste It is a classic autumn dessert in the American culinary tradition and has been embraced as a homey finish to festive meals

Seasonal Adaptations

Make in spring with strawberries and rhubarb Try pears or plums when apples are out of season Add orange zest or a pinch of cardamom for winter warmth

Success Stories

I have served this at book clubs and Thanksgiving feasts and it never lets me down One year a friend asked for the recipe before the cake even cooled and it has since become their family tradition too Leftovers rarely last in my kitchen but on the chance they do they make the best coffee break treat the next day

Freezer Meal Conversion

To keep slices for later refrigerate or freeze individually I often double the recipe make one for now and stash another for future cravings You can even bake mini skillet cakes for perfect lunch box treats or edible holiday gifts

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This skillet cake is sure to become a tradition whenever you crave warmth and comfort. It is as beautiful as it is easy—serve it up and enjoy every last cozy bite.

Common Recipe Questions

→ Can I use frozen cranberries?

Yes, frozen cranberries work well. Add them straight from the freezer without thawing to prevent excess moisture.

→ What if I don’t have a cast iron skillet?

An ovenproof skillet or even a round cake pan can be used. Just watch baking time and check for doneness.

→ How should leftovers be stored?

Leftover cake can be stored covered at room temperature for up to two days to maintain freshness.

→ Can I substitute other fruits?

Pears may be used in place of apples, or try a mix of fruits for a different flavor profile. Chopped nuts also add texture.

→ Is there a gluten-free option?

Yes, substitute the flour with a 1:1 gluten-free blend for a gluten-free version. Check labels for allergens.

→ Do I need to peel the apples?

Peeling the apples creates a smoother crumb, but you may leave the peel on for added texture if you prefer.