This Cranberry buckle is a simple skillet cake filled with tart cranberries.
- 1/2 cup Butter
- 3 cups Cranberries fresh or frozen
- 1 cup Sugar plus more for sprinkling
- 1 cup Flour
- 2 teaspoon Baking powder
- 1 cup Milk whole milk preferably
- 1 teaspoon Vanilla extract
Preheat oven to 350°F.
Heat a 10 inch skillet over medium high heat and melt the butter in it.
While the butter melts make your batter. In a large bowl combine sugar, flour, and baking powder. Whisk to thoroughly combine.
Add milk to the dry mixture whisking it together.
Add the vanilla stirring until mixed.
Pour the melted butter into the mixture, stirring until fully combined. Then pour the mixture into the skillet.
Sprinkle the cranberries over the top of the mix going all the way out to the edges. The cake will puff and the cranberries will move inwards as it bakes.
Sprinkle the top with a little more sugar and then place the skillet in the oven.
Bake cake for 1 hour, or until a toothpick inserted int he center comes out clean.
Serve warm with a scoop of ice cream and enjoy!
Calories: 231kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 93mg | Potassium: 152mg | Fiber: 1g | Sugar: 22g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.7mg