Cranberry Skillet Cake.

Cranberry tea cake. 

It’s not too sweet or heavy so it’s wonderful for afternoon tea, a dessert get-together, or an after-dinner dessert with coffee. Because this cake doesn’t have sugary, creamy icing, you could even get away with it for a breakfast or brunch treat. With fresh cranberries still plentiful at the markets, it is a great time to bake cranberry cake. Good luck and enjoy 😉

Ingredients:
– 1 cup flour
– 1 cup sugar
– 1 tsp baking powder
– a pinch of salt
– 1/2 cup unsalted butter melted and cooled
– 2 eggs
– 2 tsp vanilla extract
– 8 oz of organic fresh cranberries
– about 1 cup walnuts, finely chopped
– 1 lemon zest, freshly grated
– icing sugar to dust
Directions:
1. Preheat oven to 180С (350F). Prepare the list.
2. In a small bowl combine walnuts, cranberries, and zest.
3. In a medium bowl combine flour, sugar, baking powder, and salt. Toss 3 tbsp of this mixture with the cranberry and nut mixture.
4. In another small bowl lightly beat together the melted butter, eggs, and vanilla. Pour this over the flour mixture and mix quickly with a wooden spoon until well combined. Fold the cranberry mixture then scrape the batter into a well-seasoned 8-inch cast iron skillet.
6. Bake for 40-45 minutes until the cake is cooked through and bring it to the table while still warm. Dust with powdered sugar and serve with warm tea or coffee.

It’s so good.