Cranberry Crumb Skillet Cake

Here we are, waiting for “Sandy” to hit. She’s a hurricane. We are also expecting a nor’easter. The combination is what they are referring to as “the perfect storm” or a hybrid storm. Fortunately, we are not on the coast. We won’t have to worry about 16 foot waves. We live inland and are expecting 60 mph winds, up to 80 mph wind gusts and probable power outages.

During this time, I have bought minimal groceries in case we do lose power. You can only store so much in coolers. We have had plenty of experience with power outages. Since buying our house three years ago, we have gone without power about fifteen times. Some of those for just an hour, but most for days. Last year at this time, we lost power for nine days. That’s a long time without running water. See, we have a well and septic. No electricity = no pumping of water out of the well. No showers and no flushing toilet.

But we do have a wood stove and wood to burn. We do have a plethora of books and games to entertain ourselves and we do have this Cranberry Crumb Skillet Cake.

You will love this. Thomas said “I don’t even like cranberries and I love this cake”. So, what are you waiting for?

Start with fresh cranberries. I got a bag of Ocean Spray cranberries and was a little disappointed. I ended up throwing about 1/4 of the bag away due to mushy cranberries. Who wants mushy cranberries?! Wash 1 cup cranberries.

In a medium bowl, you want to combine 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/2 tsp salt and 1 1/2 tsp of baking powder. Whisk it to combine.

Next you want to measure 1/3 cup of canola oil and place it in a 1 cup measuring cup, add 1 egg and then pour enough milk to fill the 1 cup measuring cup. Add this to the dry ingredients and mix completely.

Fold in your fresh cranberries and place into a “seasoned” cast iron skillet.

In the same bowl that you made the batter in, combine 1/2 cup packed brown sugar, 1/3 cup flour, 1/4 cup butter and 1 tsp cinnamon. Using a fork or your fingers, mix until crumbly.

Spread this mixture over top of your batter.

Bake in a 400F for 20-25 minutes.

It is a perfect combination.


11 Comments Add yours

  1. narf77 says:

    That looks amazing! When we go without power for more than a day we get paid by the electricity company so you can bet your derierre that they don’t do it very often! We don’t get hurricanes, cyclones or tornado’s down here in humble Tassie…we are somewhat off the radar and I hope we stay that way! I hope you don’t lose power again but it sounds like you are used to it now :)


    1. Jodi says:

      It tasted even better than it looks. We did lose power but thankfully for only a day!


      1. narf77 says:

        I am glad that you weren’t badly affected :). We don’t have access to cranberries here in Australia like you do over there but I am sure that there are many substitutions that I could make that would be equally delicious :)


  2. Delicious looking crumb!


    1. Jodi says:

      So delicious! Thanks for always checking my goodies out :)


  3. Reblogged this on Shaun Andrews and commented:
    I think we have everything needed to make this in the cupboard. Maybe on the menu for tomorrow night.


    1. Jodi says:

      Let me know if you try it and what you think!


  4. Liz says:

    I just made a cranberry skillet corn cake for our dinner today-it looks almost exactly like yours, no crumb though. I live in O’odham country, a reservation in southern Arizona, we often lose power, especially during the summer-it can be miserable, we have an area outside where we can cook -it is not unusual in Indian country to have an outside cooking area-we use mesquite wood, we make all our tortillas( which are about 12 inches in diameter) outside.


  5. Jodi says:

    That is great Liz, I would love to be able to do more cooking outdoors. Did you grow up on the reservation?


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