thanksgiving 2012, take ii: skillet honey sweetened upside-down cranberry corn cake
Sweet but not too rich. Dense yet moist. Comforting while healthy.
Chelsea, my roommate, said this brought her back to childhood. Positive, wasn’t it?
skillet honey sweetened upside-down cranberry corn cake
If you don’t have a cast iron skillet, grease and line an 8-inch round cake pan with parchment paper. Make the cranberry sauce in a small sauce pan. Pour into the prepared cake pan then the cake batter.
Makes one 8-inch cake
1 cup fresh cranberries
1 tbsp butter
2 tbsp mild honey
3/4 cup corn flour, or cornmeal for a rougher texture
1/2 AP flour
1/2 tbsp baking powder
1/4 tsp salt
1 tbsp butter, melted and cooled
1/2 cup plain yogurt
1/2 cup milk
1/4 cup mild honey
1 tbsp lemon juice
Preheat the oven to 350F.
In a medium bowl, whisk together the dry ingredients. In a larger bowl, beat together the wet ingredients until smooth. Slowly add the dry mixture to the wet mixture, whisk until well combined.
Heat an 8-inch oven-safe cast iron skillet over medium-low heat. Add 1 tbsp butter and 2 tbsp honey to the skillet. Stir to combine and make sure all the bottom of the pan is evenly coated. Add the cranberries. When the cranberries start to pop, turn off the heat.
Pour the cake batter over the cranberries and smooth the top with a spatula. Carefully transfer the skillet to the oven as the handle is very hot. Bake for 30 minutes or until a knife inserted comes out clean. Let sit in the skillet for 15 to 20 minutes before inverting the cake onto a plate. You may need to run a knife along the edge to loosen the cake a little bit. Serve warm or at room temperature.