2c.fresh cranberriesplus a few extra for the top of the cake
1c.white chocolate chips
for the butter crunch topping:
1/2c.all-purpose flour
1/2c.sugar
pinch of salt
6T.cold unsalted buttercut into 1/2″ pieces
for the orange glaze:
3/4c.powdered sugar
1T.freshly squeezed orange juice
1/8tsp.cinnamon
1/8tsp.cardamom
zest of 1 large orange
Instructions
Preheat oven to 375°. Grease a 10″ cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
For the cranberry orange skillet cake with white chocolate: In a medium bowl, whisk together flour, baking powder, cinnamon, cardamom, and salt.
In a separate large bowl, or in the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy.
Add the eggs and milk, and beat until smooth.
Then mix in the vanilla extract and orange zest. Don’t worry if the mixture is a bit curdled looking.
Add the dry ingredients to the wet, and mix until just combined. Gently fold in the cranberries and white chocolate chips, and spread into prepared skillet.
For the butter crunch topping: In a medium bowl, mix together the flour, sugar, and salt.
Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces.
Sprinkle over the top of the coffee cake batter. If you like the look of the cranberries poking through the top of the cake, randomly press a few cranberries into the crumb topping.
Place skillet in oven and bake for 50 to 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown.
Remove to a wire rack to cool for at least 1 hour before serving. When served still warm, the cake will be very tender. The cake will firm up more as it cools and the white chocolate solidifies.
For the spiced orange glaze: Stir together all ingredients. Drizzle over cut slices of cake for added spiced orange flavor. If you like a lot of glaze, you’ll want to double the amounts.