Skillet Cranberry Cake

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Course: Dessert

12 tablespoons (1 1/2 sticks) unsalted butter, melted plus more for greasing the skillet
2 cups fresh cranberries sort and rinse cranberries, discarding the soft berries
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon Kosher salt
1 1/2 cups granulated sugar plus 2 tablespoons for tossing cranberries
2 large eggs
1 cup milk of your choice I used almond milk
1 teaspoon pure vanilla extract
sprinkle of powdered sugar optional, for garnish

Pre-heat the oven to 350 degrees F. Butter a 12-inch cast iron skillet. Sprinkle the 2 tablespoons of sugar over the cranberries and toss to coat. In a large bowl combine the flour, baking powder, cinnamon, salt, 1 1/2 cups of sugar and whisk to combine. In a small bowl whisk together the melted butter, eggs, milk and vanilla. Add the wet ingredients to the large bowl of dry ingredients and whisk well to combine.
Pour the batter into the greased cast iron skillet. Scatter the sugar coated cranberries evenly on the top of the batter. Bake the cake until it springs back when lightly touched and a wooden skewer inserted into the center of the cake comes out with a few moist crumbs, about 25 to 30 minutes. Let the cake cool in the pan for about 15 minutes before serving. Serve with a sprinkle of powdered sugar.