Fresh Cranberry Orange Cornbread Cake

Born from the American skillet-cornbread tradition, this cake folds tart cranberries and bright orange into a tender cornmeal crumb. Baked hot in cast iron, it emerges golden and shareable for weekend gatherings.

Serves 6 · 20 min prep · 32 min cook

Estimate for one serving

• 385 cal
• 7g protein
• 54g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh cranberries
• 2 tbsp orange zest
• 1/3 cup fresh orange juice
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp coarse sugar for topping

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet or similar oven-safe pan inside to warm while you mix the batter.
2. 2In a medium bowl, toss the fresh cranberries with the orange zest so the fruit is evenly coated and fragrant.
3. 3In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and salt until no streaks remain.
4. 4In a separate bowl, beat the eggs, then whisk in the buttermilk, melted butter, fresh orange juice, and vanilla until smooth and slightly frothy.
5. 5Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined; a few small lumps are fine and keep the crumb tender.
6. 6Fold in most of the cranberry-orange mixture, reserving a small handful for the top so the cake shows bright pops of color.
7. 7Carefully remove the hot skillet from the oven, swirl a thin film of residual butter if needed, and scrape the batter in, smoothing the top. Scatter the reserved cranberries over the surface and sprinkle with coarse sugar.
8. 8Bake for 28 to 34 minutes, until the edges are deep golden, the center springs back lightly, and a toothpick inserted near the middle comes out with only a few moist crumbs.
9. 9Cool the skillet on a wire rack for at least 15 minutes so the cake sets and slices cleanly. Serve warm or at room temperature in wedges straight from the pan for easy sharing.