Ingredients

The following ingredients have 10 Servings
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 Tbsp light brown sugar
  • 1/8 tsp fine sea salt
  • 1/4 cup unsalted butter (cold, cut into 1/4-inch cubes)
  • 1 1/2 tsp pure vanilla extract (or vanilla bean paste)
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter (at room temperature)
  • 3/4 cup granulated sugar
  • Optional: Zest of 1/2 an orange
  • 2 large eggs
  • 1 Tbsp pure vanilla extract (or vanilla bean paste)
  • 1/2 cup sour cream
  • 2 cups cranberries (fresh or frozen )

Instruction

  • To make the topping: combine the flour, white and brown sugars, salt, and butter in the bowl of a food processor. Pulse until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse briefly to distribute the vanilla. (If you don't have a processor, you can do this by hand by cutting the butter into the dry ingredients). Cover and refrigerate until needed.
  • Preheat the oven to 350°F. Butter a 10-inch top diameter cast-iron skillet or 9-inch cake pan. If using a cake pan, line the bottom of the pan with a round of parchment.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Scraping down the sides of the bowl as needed.
  • Fold in 1 cup of the cranberries. Spread the mixture evenly into the prepared skillet.
  • Sprinkle the remaining 1 cup cranberries evenly over the top of the cake batter, then sprinkle the crumb topping over the cranberries. Bake for 45 to 60 minutes, or until lightly golden and firm on top. (Timing will depend on the size of your skillet. My cake took 60 minutes. If your skillet is a bit larger, your cake may take less time. Starting with frozen cranberries will also cause your cake to bake more slowly, so may take a little longer. Check often near the end of cooking).