Spiced Cranberry Dutch Baby

Prep time
10 min
Cook time
20 min

spiced cranberry dutch baby served in a cast iron pan

This Spiced Cranberry Dutch Baby makes the perfect post-holiday treat.
Dinner Bell Salted Butter ensures that it comes out of the oven with gorgeous golden edges and rich, buttery flavor — and the spiced cranberries add a hint of holiday flavor, making the whole long weekend feel extra special. Serve it with more butter and a little whipped cream, and watch it disappear faster than you can say “Brunch is ready!”


  1. Heat the oven to 425° F.
  2. Combine eggs, flour, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl with an electric hand mixer until smooth and bubbly, about 1 minute.
  3. Melt Dinner Bell Salted Butter in a 10-12-inch cast iron skillet over medium-high heat until hot and sizzling, about 2 minutes. Immediately add the Dutch Baby batter to the skillet and place in the oven.
  4. Bake for 18-20 minutes until the Dutch Baby is golden and puffed up. Do not open the oven during this time or the Dutch Baby could deflate.
  5. While the Dutch Baby bakes, make the spiced cranberries. Add the cranberries, orange juice, granulated sugar, brown sugar, cinnamon, cloves, allspice, ginger, and salt in a medium pot over medium heat. Bring to a boil; reduce heat and simmer for about 10 minutes until the cranberries soften and pop, and have a sauce-like consistency.
  6. To make the whipped cream, combine the heavy cream, sugar and vanilla in a medium bowl with an electric hand mixer or stand mixer until stiff peaks form.
  7. Once you take the Dutch Baby out of the oven, top with a few pats of butter and dust with powdered sugar. Finish with spiced cranberries, whipped cream and maple syrup.