”
The original recipe called for 1 whole cup of sugar. You could try that, but then it would for sure be a cake. With just a half cup sugar, it's refreshing and tart - and totally NOT cake. So we don't have to feel guilty eating it for breakfast!
- Mom
Ingredients
- 2 cups fresh cranberries, washed and dried
- 1 cup walnuts, finely chopped
- 2 tsp lemon zest, freshly grated
- 1 cup flour
- 1/2 - ish cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled to room temp (plus some to grease pan)
- 2 large eggs, room temp
- 2 tsp vanilla
- Powdered sugar, to dust
Equipment
- 3 mixing bowls, 1 large and 2 small
- Grater
- Electric mixer
- Cast iron skillet, preferable shaped like Texas
- Foley chopper or other pulverizer (for nuts)
- Sturdy mixing spoon
Instructions
- Preheat oven to 350°F and grease your skillet.
- Combine cranberries, lemon zest, and walnuts in small bowl.
- Combine flour, sugar, baking powder and salt in large bowl. Then toss 3 Tbs of the flour mixture in with the cranberries. (No idea why. I just do as I'm told.)
- In another bowl, lightly beat together the butter, eggs, and vanilla. Pour it over the flour mixture and stir with wooden spoon just until combined.
- Fold in the cranberry mixture, and then scrape the batter into the skillet. (You might have to press the batter into El Paso, Amarillo, and Brownsville).
- Bake for 40 minutes or until golden. Let stand for 10 minutes and serve with dusting of powdered sugar.
WORDS OF WISDOM FROM THE CHEF(S)
I'm experimenting on a gluten-free version, but not super happy with the results yet. Tried 3/4 c GF flour plus 1/4 cornmeal combined as a substitute for the flour. It was ok, but perhaps I needed to reduce the cornmeal (and increase the GF flour accordingly) OR increase the leavening a bit. Will try again!
English