Cranberry Spice Cake
A moist and fragrant cake featuring fresh cranberries, warm spices, and citrus zest, finished with a tangy lemon glaze. This festive cake combines the tartness of cranberries with aromatic cardamom and cinnamon for a perfect holiday dessert.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ cups all-purpose flour
- •¾ teaspoon ground cinnamon
- •¾ teaspoon kosher salt
- •½ teaspoon ground cardamom
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •2 cups cranberries
- •⅔ cup sugar
- •⅔ cup dark brown sugar
- •½ cup grapeseed oil
- •2 whole large eggs
- •½ cup sour cream
- •1 tablespoon orange zest
- •2 teaspoon lemon zest
- •1 teaspoon vanilla extract
- •⅓ cup apple cider
- •1 cup powdered sugar
- •2 teaspoons lemon zest
- •3 tablespoons lemon juice
- •⅛ teaspoon kosher salt
- •1 serving citrus-cranberry compote
- •1 piece cake pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
10 min
- 2.
Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
5 min
- 3.
Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
10 min
- 4.
Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
85 min
- 5.
Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
60 min
- 6.
Serve cake with Citrus-Cranberry Compote , if desired.
2 min