november 2021
ICED CRANBERRY &
ORANGE CAKE
A simple skillet cake is jazzed up for the
November table with the addition of
cranberries and an orange icing. This cake
is moist and bright, not too sweet, and
deliciously crisp around the edges. It’s well
suited for any holiday dessert spread but
also makes for a fine breakfast when paired
with a hot cup of coffee.
INGREDIENTS
10 Tbsp salted butter,
at room temperature,
plus more for greasing
1 cup granulated
sugar
3 large eggs
1 tsp vanilla extract
1 ½ cups all-purpose
flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup plain Greek
yogurt
1 cup dried cranberries
1 Tbsp grated orange
zest
Juice of 1 orange
2 cups powdered
sugar
PREPARATION
Preheat oven to 350. Grease the skillet with
butter.
In the bowl of a standard mixer fitted with
the paddle attachment, or in a large bowl using
an electric mixer, cream the butter and sugar.
Mix in the eggs, one at a time, until fully incor-porated.
Mix in the vanilla.
In another large bowl, stir together the flour,
baking powder, baking soda, and salt. While
mixing, add ⅓ of the dry ingredients to the wet
ingredients. Follow with ⅓ cup yogurt. Repeat
with remaining dry ingredients and yogurt,
alternating, until mixed. Scrape the bottom of
the bowl and mix for 1-2 minutes more.
Fold in the cranberries and orange zest.
Gently pour the batter into the skillet. Bake for
35-40 minutes or until cooked through and
golden brown. Let the cake cool completely.
To make the icing: Pour the orange juice into
a small bowl. Whisk in the powdered sugar, a
little at a time, until the icing is thick enough
to coat the back of a spoon but still able to be
poured. Pour the icing over the cake and serve.
ELENA ROSEMOND-HOERR
savor
62 WBM