Aggkaka with cranberry-orange marmalade topping

Old family favorite with new tangy topping. 

• 1 cup milk
• 4 large eggs
• 2 tsp vanilla extract
• 1/4 tsp. salt
• 1 cup all-purpose flour
• 1/2 cup orange marmalade
• 1/4 cup dried cranberries
• 2 Tbs butter
• 1 Tbs sugar

Heat oven to 425F. Whisk milk, eggs, vanilla, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps.

Simmer marmalade, cranberries, and ¼ cup water to syrup consistency. Cover and keep warm.

Heat butter in a heavy-bottom medium 10-inch skillet (a cast iron skillet works well) over medium heat until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 20 minutes.