Dark Chocolate Cranberry Skillet Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Dark chocolate chips
  • 2 1/2 cup Flour
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Topping
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on momlovesbaking.com

Ingredients

• Topping
• 4 tablespoons (60g) unsalted butter, cold, cut into cubes (I used organic)
• 1/2 cup (100g) granulated sugar (I used organic evaporated cane juice)
• 1/2 cup (60g) all-purpose flour (I used organic Arrowhead Mills)
• 1/2 cup (65g) sliced almonds
• 1 cup dark chocolate chips
• 2 cups fresh cranberries
• Cake
• 2 cups (250g) all-purpose flour (I used organic Arrowhead Mills)
• 1/2 cup (100g) granulated sugar (I used organic evaporated cane juice)
• 4 tablespoons (60g) unsalted butter, at room temperature (I used organic)
• 1 cup (240mL) buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder (I used aluminum free)
• 1/2 teaspoon salt
• 2 large eggs, at room temperature (I used organic)
• Note: You will need extra butter to grease the skillet

Directions

• Preheat oven to 350°F. Generously grease a 9-inch cast iron skillet with softened butter. Set aside.
• For the topping (make this first): Place flour and sugar in a medium bowl. Stir to combine. Add cold cubes of butter. Use a pastry blender or fork to mash the butter into the flour mixture until you have coarse crumbs. Set aside. (Note: You will add the almonds, berries and chips later.)
• For the cake: Place all of the cake ingredients into a large bowl. With an electric mixer, mix on low until everything is combined (about 1 1/2 - 2 minutes.) Do not over mix! You can also mix this batter by hand.
• Pour half of the batter into the prepared skillet. Spread it out so it is smooth on top. Add half of the topping, half of the nuts, half of the chips and half of the cranberries. Repeat for second layer.
• Bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Let it cool a little, then serve. This cake is best the first day. Or you can store it covered at room temperature for up to 3 days or in the refrigerator for 5 days.
• Recipe inspired by Sallys Baking Addictions Dark Chocolate Raspberry Coffee Cake