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Dark Chocolate Cranberry Skillet Cake
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5 from 1 vote

Dark Chocolate Cranberry Skillet Cake

Dark Chocolate Cranberry Skillet Cake is a coffee cake filled with nuts, cranberries, and chocolate chips, topped with streusel crumbles, then baked in a cast iron skillet.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 397kcal

Ingredients

Topping

  • 4 tablespoons unsalted butter, cold, cut into cubes (I used organic) 60g
  • ½ cup granulated sugar (I used organic evaporated cane juice) 100g
  • ½ cup all-purpose flour (I used organic Arrowhead Mills) 60g
  • ½ cup sliced almonds 65g
  • 1 cup dark chocolate chips
  • 2 cups fresh cranberries

Cake

  • 2 cups all-purpose flour (I used organic Arrowhead Mills) 250g
  • ½ cup granulated sugar (I used organic evaporated cane juice) 100g
  • 4 tablespoons unsalted butter, at room temperature (I used organic) 60g
  • 1 cup buttermilk, at room temperature 240mL
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder I used aluminum free
  • ½ teaspoon salt
  • 2 large eggs at room temperature (I used organic)
  • Note: You will need extra butter to grease the skillet

Instructions

  • 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 ½ - 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.

Notes

Recipe inspired by Sally's Baking Addiction's Dark Chocolate Raspberry Coffee Cake

Nutrition

Calories: 397kcal | Carbohydrates: 51g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 149mg | Potassium: 315mg | Fiber: 3g | Sugar: 24g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg