Cranberry Spice Cake

cake food processor dessert christmas thanksgiving cranberry fall winter cinnamon bon appétit kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

Karen DeMasco

Makes 8 servings

Source

Ingredients

Nonstick vegetable oil spray

1 1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon kosher salt

1/2 teaspoon ground cardamom

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups (8 ounces) fresh (or frozen, thawed) cranberries

2/3 cup sugar

2/3 cup (packed) dark brown sugar

1/2 cup grapeseed oil or other neutral vegetable oil

2 large eggs

1/2 cup sour cream

1 tablespoon freshly grated orange zest

2 teaspoon freshly grated lemon zest

1 teaspoon vanilla extract

1/3 cup apple cider

1 cup powdered sugar

2 teaspoons freshly grated lemon zest

3 tablespoons strained fresh lemon juice

1/8 teaspoon kosher salt

citrus-cranberry compote ; optional

An 8"-square cake pan

Method

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.

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.

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.

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.

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.

Serve cake with Citrus-Cranberry Compote , if desired.