Orange-Cranberry skillet cornmeal Cake

ingredients & special equipment

• 1 cup all-purpose flour
• 1/2 cup finely ground cornmeal
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 7 Tablespoons butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup plain or fruit yogurt 
• 1 teaspoon vanilla extract
• Finely grated zest of one medium orange
• 1-3/4 cups dried, sweetened cranberries
• Powdered sugar, for dusting
• 12-inch cast iron pan, ceramic pan or equivalent
• ​Zester/rasp

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directions

1. Arrange rack in the middle of the oven and heat to 350F. Coat a 12-inch skillet or pan with cooking spray; set aside.
2. ​Whisk together the flour, cornmeal, baking powder and salt in a medium bowl.
3. Place butter and sugar in your stand mixer bowl fitted with the paddle attachment or SideSwipe. Mix until combined and slightly fluffy, 3 minutes with standard paddle; 1-2 minutes with SideSwipe.
4. Add the eggs and vanilla and beat until combined.
5. Add yogurt and zest, beating again until combined.
6. Add the dry ingredients slowly, a bit at a time using a low mixer speed. Use a lower mixer speed than when creaming. Beat just until combined.
7. Remove bowl from mixer and gently fold in the blueberries. Spoon into baking pan and smooth the top. Dot the extra blueberries across the mixture, pressing them in about halfway. This will give you a nice blueberry look on top.
8. Bake for about 30 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.