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Cranberry Cornmeal Snack Cake

An easy quick cake mixed up in 2 bowls, and baked in a hot cast iron skillet.  It's a quick snack, or add ice cream or whipped cream to turn it into dessert.

Course Dessert
Keyword coffee cake
Prep Time 10 minutes
Cook Time 30 minutes
cooling time 30 minutes
Total Time 40 minutes
Servings 1 10 inch cake

Ingredients

  • 1.5 cups flour
  • 2/3 cup cane sugar plus 2 tbsp for the top of cake
  • 1/3 cup cornmeal
  • 1.5 tsp kosher salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1 tsp lemon zest
  • 1 cup plain yogurt
  • 8 tbsp butter melted (1 stick)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 up chopped or sliced almonds if desired
  • 2 cups chopped cranberries

Instructions

  1. Preheat the oven to 350F.  Place a greased 10" cast iron skillet in the oven to heat.

  2. Mix together in 1 bowl: flour, sugar, cornmeal, salt, baking powder, baking soda, nutmeg and lemon zest.  Stir or whisk to combine.

  3. in a second, smaller bowl, whisk together the yogurt, eggs, melted butter, vanilla and almond extracts.

  4. make a well in the dry ingredients and pour in the wet (just like for muffins).  Stir until all the flour is absorbed and mixed in.  Add in the cranberries, and stir just until mixed in evenly.  Sprinkle the top of the cake with 2 more tbsp of cane sugar.

  5. Remove preheated skillet form the oven, and scrape in the dough, smoothing to  make it spread evenly.

  6. Bake 35 minutes until a toothpick come sour clean.   Let cool at least 30 minutes before cutting.  Serve plain, or with whipped cream or ice cream.