Cranberry Spice Cake

November is like every foodie’s favorite time of year.  An entire holiday devoted primarily to food.  Well, and that whole being thankful thing.  That too.  But mostly the food.

And there seems to be a few camps when it comes to the cranberries at the Thanksgiving table.  Some seem to love the canned jelly cranberry concoction, even if it’s right out of the can.   Some make their own with whole cranberries, and some won’t touch cranberries with a ten foot pole.  If your family seems to be one that can do without the cranberry sauce, this might be a fun way to add cranberries to your Thanksgiving menu.  And for those who love the cranberries, well, then this will be right up your alley regardless!  The tart cranberries aren’t sweetened *too* much, the cardamom spice-goodness, and the fresh lemon glaze on top is just dessert deliciousness.

Would also make a great breakfast for Thanksgiving morning for parade watching.  If you’re down for eating cake for breakfast.  Clearly I am.

Check out some of last year’s Thanksgiving recipes:
Herbed Dinner Rolls
Harvest Roasted Vegetables
Homemade Turkey Stock

Cranberry Spice Cake
Adapted from Bon Appetit

for the cake:
1 1/2 cups all purpose flour
3/4 tsp ground cinnamon
3/4 tsp kosher salt
1/2 tsp cardamom
1 tsp baking powder (high altitude folks, decrease to 1/2 tsp)
1/2  tsp baking powder (high altitude, decrease to 1/4 tsp)
2 cups fresh cranberries (or thawed, if frozen)
2/3 cup sugar
2/3 cup packed brown sugar
1/2 cup vegetable or canola oil
2 large eggs
1/2 cup sour cream
1 tbsp fresh grated orange zest
2 tsp fresh grated lemon zest
1 tsp vanilla extract
1/3 cup apple cider

For the glaze:
1 cup powdered sugar
3 tbsp fresh lemon juice
pinch of kosher salt

Preheat oven to 350.  Line 9×9 cake pan with aluminum foil, coat with cooking spray.

Whisk flour, cinnamon, salt, cardamom, baking powder and baking soda in a medium bowl and set aside.  Pulse cranberries in a food processor until chopped but not pureed., set aside.

Stir sugar, brown sugar, and oil in a medium bowl to blend.  Add in eggs, one at a time, , stirring to blend between additions.  Whisk in sour cream, orange and lemon zests, 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 and smooth out top.

Bake, rotating halfway through, until tester comes out almost clean, about 40-45 minutes.  Transfer pan to wire rack, let cool in pan for 15 minutes.  Run a thin knife around pan to release cake.  Invert onto rack and remove foil.  Let cool for at least 20 minutes.

for the glaze:
Whisk powdered sugar, lemon juice, and salt in a small bowl.  Spread glaze over warm cake, allowing it to drip down the sides.  Let stand until glaze becomes crackly, about 1 hour.  Serve at room temperature.


And Happy Thanksgiving to all my PLFF readers!  I’m so thankful for all of you :)

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