Tender cake with cranberries and apples, golden crisp edge, perfectly cozy for gatherings or dessert.
# What You’ll Need:
→ Fruits
01 - 1 cup fresh or frozen cranberries
02 - 2 medium apples, peeled, cored, and diced
→ Dry Ingredients
03 - 1 1/2 cups all-purpose flour
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and slightly cooled
09 - 3/4 cup granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1/2 cup plain Greek yogurt or sour cream
→ Topping
13 - 2 tablespoons coarse sugar (optional)
14 - 1/4 teaspoon ground cinnamon (optional)
# How to Make It:
01 - Preheat oven to 350°F. Generously grease a 10-inch ovenproof skillet, preferably cast iron, with butter or nonstick spray.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
03 - In a large bowl, whisk melted butter and granulated sugar until smooth. Add eggs one at a time, whisking after each addition. Stir in vanilla extract and Greek yogurt or sour cream until homogeneous.
04 - Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender crumb.
05 - Gently fold in diced apples and cranberries until evenly distributed throughout the batter.
06 - Spread batter evenly into the prepared skillet. If desired, mix coarse sugar and extra ground cinnamon, then sprinkle evenly on top for added texture.
07 - Bake at 350°F for 38 to 42 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean.
08 - Allow to cool in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature.
