This berry-studded cake is festive sufficient for the vacation desk however comes collectively so simply, you possibly can combine it up anytime. Pop it within the oven as you are sitting down for dinner. When you’ve got leftovers, nobody will choose you for digging in at breakfast the subsequent day.
Approach tip: Prep the cranberries by first rinsing them in a bowl of chilly water.
Preheat oven to 350 F. Butter a 10-inch cast-iron skillet.
In a medium bowl, stir collectively cranberries and a pair of tablespoons sugar.
In a big bowl, whisk collectively flour, baking powder, salt and remaining 3/4 cup sugar. In a small bowl, whisk collectively milk and egg, then whisk in butter. Whisk milk combination into flour combination till mixed.
Pour batter into skillet and scatter cranberries on high. Bake till middle springs again when calmly touched, 25 to half-hour. Let cool for quarter-hour earlier than serving (or let sit at room temperature for as much as 8 hours).
Reprinted with permission from Martha Stewart’s Fruit Desserts: 100+ Delicious Ways to Savor the Best of Every Season: A Baking Book. Copyright © 2021 by Martha Stewart Dwelling Omnimedia, LP. All rights reserved. Printed by Clarkson Potter/Publishers, an imprint of Penguin Random Home.