Cranberry Orange Skillet Cake with White Chocolate
Yield: 12 servings
Warm and comforting, this Cranberry Orange Skillet Cake with White Chocolate is equal parts sweet and tart. Every bite is full of bright orange flavor and laced with tart cranberries and sweet white chocolate chips.
Ingredients
for the cake:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom or a bit more if you really like cardamom!
- ½ teaspoon kosher salt
- ¾ cup plus 1 teaspoon unsalted butter softened (not melted)
- 1 cup sugar
- 2 large eggs
- ¾ cup milk
- 2 teaspoons pure vanilla extract
- zest from 2 large oranges
- 2 cups fresh cranberries plus a few extra for the top of the cake
- 1 cup white chocolate chips
for the crunch topping:
- ½ cup all-purpose flour
- ½ cup sugar
- pinch of salt
- 6 tablespoons cold unsalted butter cut into 1/2" pieces
for the orange glaze:
- ¾ cup powdered sugar
- 2.5 tablespoons freshly squeezed orange juice
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cardamom
- zest of 1 large orange
Instructions
- Preheat oven to 375° F. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
- For the cake: In a medium bowl, whisk together flour, baking powder, cinnamon, cardamom, and salt. Set aside.
- In a separate large bowl, or in the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 2 minutes. Add eggs and milk, and beat until smooth. Then mix in the vanilla extract and orange zest. The mixture may have a slightly curdled appearance, which is fine.
- Add the dry ingredients to the wet, and mix until just combined. Gently fold in the cranberries and white chocolate chips with a spatula, and spread mixture into prepared skillet.
- For the crunch topping: In a medium bowl, mix together the flour, sugar, and salt. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. Sprinkle over the top of the coffee cake batter. If you like the look of the cranberries poking through the top of the cake, randomly press a few cranberries into the crumb topping.
- Place skillet in oven and bake for 50 to 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool for at least 1 hour before serving. When served still warm, the cake will be very tender. The cake will firm up more as it cools and the white chocolate solidifies.
- For the orange glaze: In a small bowl, stir together all ingredients. To thin the glaze, add more orange juice. To thicken, add more powdered sugar. Drizzle over cut slices of cake for added spiced orange flavor. If you like a lot of glaze, you'll want to double the amounts.
Notes
Heavily adapted from Mom's Blueberry Tea Cake recipe.
Nutrition Information:
Serving: 1 Calories: 461kcal Carbohydrates: 81g Protein: 7g Fat: 13g Saturated Fat: 7g Polyunsaturated Fat: 5g Cholesterol: 55mg Sodium: 235mg Fiber: 3g Sugar: 48g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.