Name: Cranberry Spice Cake
Yield: Makes 8 servings
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

Triangle slice of cranberry spice cake with side of cranberry compote on a white plate.

Photo by Hirscheimer & Hamilton

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 .

Recipe notes

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