Print

Martha Stewart-Inspired Cranberry Skillet Cake

Close-up of Martha Stewart-Inspired Cranberry Skillet Cake showing its texture
Print Recipe

This rustic cranberry skillet cake is inspired by Martha Stewart’s classic American home baking, with a tender butter cake studded with tart cranberries and finished with a crackly demerara sugar top. Baked in a cast-iron skillet, the edges caramelize deeply while the center stays moist and buttery. It is the kind of unfussy, crowd-pleasing dessert that feels right for holiday entertaining or a cozy weekend breakfast.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, plus more for greasing the skillet
  • 1 1/2 cups (188g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (200g) fresh cranberries, picked over and rinsed
  • 2 tablespoons demerara or coarse sanding sugar, for sprinkling

Instructions

  1. Place a rack in the center of the oven and heat to 350°F (175°C). Generously butter the bottom and sides of a 10-inch (25cm) cast-iron skillet, then dust lightly with flour and tap out the excess. If your skillet is not well seasoned, line the bottom with a parchment round to prevent sticking.
  2. In a medium bowl, whisk together the 1 1/2 cups (188g) flour, baking powder, salt, and cinnamon until evenly combined. Set aside near the mixer.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the 1/2 cup (113g) butter on medium speed until smooth, about 1 minute. Add the granulated sugar and beat until pale and fluffy, 3 to 4 minutes, scraping down the bowl once.
  4. Beat in the eggs one at a time, mixing well after each addition and scraping the bowl between additions. The batter should look glossy and emulsified; if it appears curdled, the eggs were added too quickly or were cold.
  5. With the mixer on low, add the flour mixture in three additions, alternating with the milk and vanilla, beginning and ending with the flour. Mix just until the last streaks of flour disappear; overmixing will make the cake tough.
  6. Remove the bowl from the mixer and fold in the cranberries with a rubber spatula, scraping the bottom of the bowl to catch any dry flour. The batter will be thick and the berries will look abundant, which is correct.
  7. Scrape the batter into the prepared skillet and spread it evenly with the spatula, leaving a slight swirl on top. Sprinkle the demerara sugar evenly over the surface for a crackly crust.
  8. Bake for 40 to 45 minutes, until the cake is deep golden brown at the edges and a wooden pick inserted in the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
  9. Transfer the skillet to a wire rack and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge, then invert onto a plate and turn right side up, or serve directly from the skillet.
  10. Slice into wedges and serve warm or at room temperature. The cake is best the day it is made, but leftovers keep well covered at room temperature for up to 2 days.

Notes

Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individual slices or the whole cooled cake in plastic wrap and then foil, and freeze for up to 3 months; thaw at room temperature for 2 hours before serving. To reheat, warm slices in a 300°F (150°C) oven for 8 to 10 minutes, or in the microwave for 20 to 30 seconds. The batter can be made and spread in the skillet up to 1 hour ahead and kept refrigerated; add 5 minutes to the baking time if starting from cold.

Nutrition

Keywords: Martha Stewart cranberry skillet cake, cranberry cake, skillet cake, cast iron skillet cake, cranberry dessert, easy holiday dessert, butter cake, fresh cranberry cake, Thanksgiving dessert, Christmas cake, one-pan cake

Find it online: https://marthadishes.com/martha-stewart-cranberry-skillet-cake-recipe/