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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you manage to have any leftovers, this moist spice cake makes a nice afternoon treat with a cup of tea. For an extra-tart garnish, serve with Citrus-Cranberry Compote . 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 |
Directions:
1. For cake: 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.
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.
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.
4. Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour1 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.
5. For lemon glaze: 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.
6. Serve cake with Citrus-Cranberry Compote , if desired.
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