Cast Iron Cranberry Caramel Cake
Honey caramel made from La Aurora 2019 honey is intriguing, flavorful, and not overly sweet, and it is the featured element in this gooey, light cake brightened by cranberry and lemon to highlight the tart fruits in the honey. Almond flour adds an extra depth of flavor that works well with the daffodil notes in the honey. It’s not a cake for an elegant occasion, but it is a cake that is comforting, delicious, and leaves you asking for seconds.
INGREDIENTS
½ stick butter
½ cup La Aurora 2019
2 cups cranberries
1 ¼ cup flour
6 Tbsp almond flour
1 ½ tsp baking powder
3/4 tsp salt
1 stick butter
4 eggs, separated
½ cup granulated sugar
½ cup honey
1 ½ tsp vanilla
1 tsp grated lemon zest
2/3 cup milk
INSTRUCTIONS
Heat a cast iron pan over medium high heat until hot. Add butter and honey and stir constantly until mixture thickens and turns a dark golden color. Set aside.
Mix flour, almond flour, baking powder, and salt together in a small bowl. Set aside.
Cream butter, sugar, and honey in a bowl until fluffy and light. Add egg yolks and continue to beat at high speed until mixture has lightened to a pale yellow. Mix in vanilla and lemon zest. Add 1/3 of the flour mixture to the bowl and mix at low speed just until the flour is absorbed. Add ½ the milk until it is thoroughly incorporated. Alternate the flour and milk, ending with the flour.
In a separate bowl, whip the egg whites until soft peaks form. Add the 2 Tbsp sugar and continue to beat until stiff peaks form. Incorporate ¼ of the egg white into the batter. Once thoroughly mixed, slowly and gently add the rest and fold with a whisk.
Spread the cranberries over the caramel in the pan. Add the batter and smooth out, adding a bit extra around the edges.
Bake at 350° for 50-60 minutes, until toothpick comes out with small crumbs.
Once the cake is done baking, remove from oven and cool for 3 minutes. Loosen the edges of the cake with a butter knife. Put a plate over the pan and carefully, quickly flip over to reveal the cranberry layer. Spoon out any remaining caramel over the top of the cake.
Serve warm.