Cranberry Spice Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh or frozen
  • 4 tsp Lemon, zest
  • 1 tbsp Orange, zest

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Brown sugar, packed dark
  • 1/2 tsp Cardamom, ground
  • 3/4 tsp Cinnamon, ground
  • 7/8 tsp Kosher salt
  • 1 cup Powdered sugar
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Grapeseed oil or other neutral vegetable oil
  • 1 Vegetable oil spray, Nonstick

• Drinks

  • 1/3 cup Apple cider

• Dairy

  • 1/2 cup Sour cream

• Desserts

  • 1 Citrus-cranberry compote

Found on epicurious.com

Description

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)
• Special equipment: An 8"-square cake pan

Directions

• PreparationFor 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. 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. 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. Serve cake with Citrus-Cranberry Compote , if desired.

Nutrition