This Martha Stewart Cranberry Skillet Cake is a buttery and tangy recipe, which includes fresh cranberries and whole milk. It’s a no-fuss take on the classic, ready in about 55 minutes.
Martha Stewart Cranberry Skillet Cake Ingredients
- 6 tablespoons unsalted butter, melted, plus more for pan
- 1 1/4 cups cranberries (partially thawed if frozen)
- 3/4 cup plus 2 tablespoons sugar
- 1 cup unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk
- 1 large egg
How To Make Martha Stewart Cranberry Skillet Cake
- Prep oven and skillet: Preheat oven to 350°F. Butter a 10-inch cast-iron skillet.
- Coat the cranberries: In a medium bowl, mix cranberries with 2 tablespoons sugar. Set aside.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and the remaining 3/4 cup sugar.
- Mix wet ingredients: In a small bowl, whisk together milk and egg. Whisk in the melted butter.
- Make the batter: Whisk the wet ingredients into the dry ingredients until fully combined.
- Assemble the cake: Pour the batter into the prepared skillet and scatter the sugared cranberries evenly on top.
- Bake the cake: Bake for 25–30 minutes, or until the center springs back when lightly touched.
- Cool and serve: Let the cake cool in the skillet for 15 minutes before serving. It can sit at room temperature for up to 8 hours.
Recipe Tips
- Can I use frozen cranberries? Yes, just make sure they are partially thawed to avoid excess moisture.
- Do I need a cast-iron skillet? A 10-inch oven-safe skillet or cake pan works, but cast iron gives a crispier edge.
- Can I add spices? A pinch of cinnamon or nutmeg can enhance the flavor.
- How do I know it’s done? The top should be golden, and the center should spring back when lightly pressed.
- Can I make it dairy-free? Use plant-based milk and butter alternatives as needed.
What To Serve With Cranberry Skillet Cake
This sweet and tart cake pairs perfectly with:
- A dollop of whipped cream
- Vanilla or cinnamon ice cream
- Hot apple cider
- Fresh orange slices
- A drizzle of maple syrup
How To Store Cranberry Skillet Cake
Room Temperature: Store covered in the skillet or in an airtight container for up to 2 days.
Refrigerate: For longer freshness, refrigerate for up to 4 days. Warm slightly before serving.
Freeze: Wrap individual slices and freeze for up to 1 month. Thaw and reheat before serving.
Cranberry Skillet Cake Nutrition Facts
- Calories: 270
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 180mg
- Carbohydrates: 39g
- Sugar: 23g
- Fiber: 2g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use other berries in this skillet cake?
Yes, blueberries, raspberries, or a mix can be used instead of cranberries.
How can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend for best results.
What if I don’t have a 10-inch skillet?
Use a 9-inch round or square baking dish, adjusting the baking time as needed.
Why did my cranberries sink?
Try tossing them in a bit of flour before scattering on the batter.
Can I make this cake in advance?
Yes, it can be baked up to 8 hours ahead and stored at room temperature.
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Martha Stewart Cranberry Skillet Cake
Description
A simple, buttery skillet cake topped with tart cranberries—perfect for cozy gatherings.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 10-inch cast-iron skillet.
- Stir cranberries with 2 tablespoons sugar.
- In a large bowl, whisk flour, baking powder, salt, and 3/4 cup sugar.
- In a small bowl, whisk milk and egg, then whisk in melted butter.
- Whisk wet ingredients into dry until combined.
- Pour batter into skillet and scatter cranberries on top.
- Bake 25–30 minutes until center springs back.
- Let cool 15 minutes before serving.