The recipe for a cranberry almond skillet cake below was in our local paper yesterday. I made the cake and while it has good flavor and texture, it came out very dry. I will shorten the cooking time, but is there anything to add/adjust in this recipe to make it a little more moist? Thanks.
Makes 1 (10-inch) cake
Butter (for the pan)
2/3 cup whole, unblanched almonds
¾ cup sugar
1 cup flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
½ cup (1 stick) cold, unsalted butter, cut into slices
1 teaspoon vanilla
1 cup (4 ounces) fresh or frozen cranberries
Confectioners’ sugar (for sprinkling)
Heat oven to 350 degrees. Generously butter a 10-inch skillet with a heatproof handle.
In a food processor, grind the almonds and ¼ cup sugar until fine. Set aside ¼ cup almond-sugar mixture for the topping.
In a bowl, whisk the remaining almond-sugar mixture, flour, baking powder and salt until blended.
In an electric mixer on medium speed, beat the butter and the remaining ½ cup sugar together for 3 minutes, or until fluffy. Beat in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl when necessary. Beat in vanilla.
With the mixer set on its lowest speed, gradually add the flour mixture until the batter is smooth. The batter will be thick. Scrape it into the skillet, spreading it evenly with the back of a spoon.
Distribute the cranberries over the cake and sprinkle with the reserved almond sugar.
Bake the cake for 45 to 50 minutes, or until a skewer inserted into the middle of the cake comes out with only a few moist crumbs still clinging to the skewer. Set on a wire rack to cook to room temperature. Sprinkle with confectioners’ sugar and cut into wedges.
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