Serve dessert in a cast-iron skillet. Everyday Food editor Sarah Carey shows you how to make this easier-than-pie seasonal dessert, perfect for the holidays and easy enough for a weeknight.
Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and egg, then whisk in butter. Whisk milk mixture into flour mixture until combined.
Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).
Let cool for 15 minutes before serving (or let sit at room temperature for up to 8 hours).