Cranberry Skillet Cake

Ingredients

• 2 cups fresh cranberries, washed and dried
• 1 cup walnuts, finely chopped
• 2 tsp lemon zest, freshly grated
• 1 cup all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled to room temperature
• 2 large eggs
• 2 tsp vanilla extract
• Powdered sugar, for dusting (optional)

Directions

1. Preheat oven to 350 F. Set aside a well-seasoned 9-inch cast iron skillet
2. Combine cranberries, walnuts, and zest in a small bowl. Combine flour, sugar, baking powder, and salt in a large bowl. Toss 3 Tbsp of the flour mixture with the cranberry/nut mixture
3. In another small bowl, lightly beat together the butter, eggs, and vanilla and pour this over the remaining flour mixture. Mix quickly with a wooden spatula just until combined. Fold in the cranberry mixture, then scrape the batter into the skillet (no need to grease since it’s already seasoned)
4. Bake 40 minutes, until the cake is cooked through, and bring to the table while still warm. Let cool 10 minutes before cutting into wedges or simply spooning out. Dust with powdered sugar, if desired

Notes

• Makes 8 servings
• Recipe courtesy of Naturipe Farms, printed in Costco Connection - November 2020