Cast Iron Cranberry Brown Sugar Cake
It’s autumn’s shining star of the season, the cranberry.
Combined with brown sugar, this tart berry meets a sweet bake, balancing flavor and acidity.
And the final product? Well, you be the judge!
This easy cake begins with melted butter, brown sugar, and a wee bit of orange juice.
Melt the butter and combine with the orange juice and the brown sugar until the mixture is smooth.
Heat the cranberries with a splash of orange juice until they begin to craze and POP!
Pour the cranberries directly over the brown sugar base in the cast iron skillet.
Prepare the cake batter by combing the egg yolks, oil, and sugar. I whisk to start...
...and beat until light and fluffy with a hand mixer to finish.
Flour, baking powder, and salt nearly complete the batter ingredients.
Combine the wet and dry ingredients, alternating with milk to keep things smooth.
Beat the egg whites until softish peaks form.
Your egg whites should be able to hold their peaks, like this.
Gently fold the egg whites into the batter. Remember, gently.
Pour the batter over the brown sugar base and the cranberries.
Allow the cake to cool for 15 minutes before inverting onto a pretty plate or cake platter.
Once inverted, allow cake to continue to cool for another 15 minutes before serving warm...
...or at room temperature. Try freshly whipped cream or a scoop of French vanilla.
Cast Iron Cranberry Brown Sugar Cake
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