Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups fresh cranberries (rinsed and drained well (see Notes))
  • ½ cup unsalted butter (softened)
  • 1 cup plus 1 tablespoon sugar (divided)
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon zest
  • 2 cups plus 1 tablespoon all-purpose flour (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk

Instruction

  • Preheat the oven to 350 degrees F. Coat a 9- or 10-inch oven safe skillet or baking dish with nonstick cooking spray.
  • Place the cranberries and 1 tablespoon of flour in a small bowl and toss to coat well. Set aside.
  • In a large bowl use an electric mixer to cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest and beat until combined.
  • In a separate bowl, use a spoon to mix together the remaining 2 cups flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk, beating with the electric mixer until combined. Use a wooden spoon to fold in the flour coated cranberries and mix lightly, just until combined. Transfer to prepared baking dish. Sprinkle 1 tablespoon of sugar evenly over the top of the cake batter.
  • Bake for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 10 to 15 minutes before serving.