Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
35 mins
cool:
3 mins
total:
58 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a medium bowl stir together flour, baking powder, ginger, cinnamon, baking soda, and salt; set aside. Place the 3 tablespoons butter in a 10x2-inch cast-iron or other heavy oven-going skillet. Place skillet in the oven for 3 to 5 minutes or until butter is melted. Remove from oven. Carefully tip skillet to coat the sides with butter.

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  • Sprinkle brown sugar evenly over bottom of skillet. Arrange orange sections over brown sugar. Top evenly with cranberries.

  • In a large bowl combine eggs, yogurt, granulated sugar, the melted butter, and vanilla. Add flour mixture to egg mixture, one-third at a time, stirring just until combined after each addition. Spoon batter into skillet, spreading to cover fruit.

  • Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center of cake comes out clean. Cool in skillet on a wire rack for 3 to 4 minutes. Run a knife around edges of cake to loosen. Invert a serving platter over skillet. Carefully turn platter and skillet over together; remove skillet. Replace any fruit that remains in skillet. Serve warm or at room temperature.

Nutrition Facts

408 calories; fat 15g; cholesterol 84mg; saturated fat 9g; carbohydrates 63g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 43g; protein 6g; vitamin a 728.8IU; vitamin c 10.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 50.9mcg; vitamin b12 0.1mcg; sodium 320mg; potassium 123mg; calcium 92mg; iron 1.7mg.
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