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A close-up shot of the caramelized apple and cranberry topping on the skillet cake, glistening under warm light.

Cranberry Apple Skillet Cake (The Perfect Holiday Dessert)

This Cranberry Apple Skillet Cake is the perfect holiday dessert! A moist, buttery cake baked in a cast-iron skillet with a beautiful caramelized topping of tart cranberries and sweet apples. An easy, rustic, one-pan showstopper for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 medium apples peeled, cored, and thinly sliced
  • 1 cup fresh cranberries
For the Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk

Equipment

  • 1 10-inch Cast Iron Skillet
  • 2 Mixing bowls
  • 1 Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a 10-inch cast-iron skillet, melt 1/2 cup of butter over medium heat. Stir in the brown sugar until dissolved and bubbly. Remove from heat.
  3. Arrange the sliced apples over the brown sugar mixture in the skillet. Sprinkle the fresh cranberries over the apples.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. In a large bowl, beat the 1/2 cup of softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  6. Alternate adding the flour mixture and the buttermilk to the creamed butter mixture, mixing on low speed until just combined. Do not overmix.
  7. Carefully spread the batter evenly over the fruit in the skillet.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the skillet on a wire rack for 10 minutes. Carefully run a knife around the edge of the cake to loosen it, then place a large serving plate over the skillet and invert the cake onto the plate.

Notes

Serve warm with a scoop of vanilla ice cream for the ultimate treat.
Store leftovers in an airtight container at room temperature for up to 3 days.