New Year, Good Cake
Happy New Year! I hope you had a safe one and the 2014 brings you nothing but happiness. Like this skillet cake. It is happiness in cake form.
Last year I made this cake in an effort to explain what New Years actually means to the kids. Where does cake fit in? I don’t know. I just like cake and look for excuses to make and consume it.
It’s someone’s birthday somewhere!
It’s been a rough week!
The sun came up! Any excuse is valid if there’s cake involved.
They didn’t totally get the whole it’s-a-new-year thing but they were excited because there was no bedtime and oh my god, CAKE. We put lit candles on it and then sang ‘Happy Birthday!’ See? Makes no sense at all.
But I loved that my favorite people were around me and eating this delicious not-related-to-the-holiday-in-any-way-shape-or-form cake that I decided to make this a tradition. It isn’t technically a ‘cake.’ Martha (we’re on a first name basis) calls it a cobbler. But skillet cake sounds so much nicer.
- 6 tablespoons melted cooled butter plus more for the pan
- 1½ cups fresh cranberries
- 1 cup plus 2 tablespoons sugar, divided
- 1 cup AP flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 egg
- Preheat oven to 350.
- Butter a 12 inch cast iron skillet.
- Stir cranberries and 2 tablespoons of sugar in a bowl.
- Whisk flour, baking powder, salt and sugar in a separate bowl.
- In another small bowl, whisk milk and egg. Add melted butter.
- Whisk egg/milk/butter mixture into flour mixture until combined. It’ll look more like brownie batter than a cake mix. This is good.
- Pour batter into skillet.
- Place cranberries in batter. Push them in. It won’t look like they’ll fit but they will.
- Sprinkle remaining sugar from cranberries over batter.
- Bake for 15 minutes.
- Let cool for 15 minutes.
- Eat to a New Year or birthday or sunrise or (insert reason for eating cake here)