INGREDIENTS
makes 8 servings

Cake:
Nonstick vegetable oil spray
1-1/2 Cups all-purpose flour
3/4 tsp Ground Cinnamon
3/4 tsp Kosher Salt
1/2 tsp Ground Cardamom
1 tsp baking powder
1/2 tsp baking soda
2 Cups (8 oz) fresh (or frozen, thawed) cranberries
2/3 Cup sugar
2/3 Cup (packed) dark brown sugar
1/2 Cup Extra Virgin Olive Oil
2 large eggs
1/2 Cup sour cream
1 Tbsp freshly grated orange zest
2 tsp freshly grated lemon zest
1 tsp Vanilla Extract
1/3 Cup Red Apple Balsamic (or Red Apple Cider will work too)

Lemon glaze:
1 Cup powdered sugar
2 tsp freshly grated lemon zest
3 Tbsp strained fresh lemon juice
1/8 tsp Kosher Salt

Citrus-cranberry compote (optional, but a nice touch!)
Special equipment:
An 8″-square cake pan

STEPS:

For cake:

Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line the bottom of the pan with parchment paper cut to fit; coat paper with spray.

In a medium mixing bowl, whisk flour with the cinnamon, cardamom, kosher salt, baking powder and baking soda. Set aside. Pulse the cranberries in a food processor until the fruit is finely chopped but not puréed; set aside also.

Combine sugar, brown sugar, and oil in another medium bowl; whisk to blend. Add the eggs, one at a time, stirring between additions to incorporate thoroughly. Stir in the sour cream, orange zest, lemon zest, and vanilla.

Mix in the dry ingredients in three “batches,” alternating each dry addition with the red apple vinegar for the first two additions, mix until thoroughly blended. Gently fold in the chopped cranberries. Transfer batter into the prepared pan and smooth the batter on the top.

Bake the cake, taking care to rotate the pan halfway through. You’ll know the cake is baked when a toothpick or clean knife blade, inserted into center of cake, comes out almost clean: about 60 – 70 min.

Remove cake from oven and put a wire rack; allow cake to cool in pan for at least 15 min. Carefully run a thin knife around inside edge of pan, then turn out the slightly cooled cake onto the cooling rack. Gingerly peel off the layer of parchment paper, then flip cake right-side-up, and allow to cool for at least another 20 min.

For lemon glaze:

Whisk together the powdered sugar, lemon zest, lemon juice, and salt in a small bowl.

Spread glaze over the still-slightly-warm cake, allowing the drizzle to drip down the cakes’ sides. Allow the glazed cake to stand until the drizzle becomes “crackly,” about one hr.

Slice cake and serve at room temperature.

DO AHEAD: Cake can be made up to two days ahead. Store the cake in an airtight container, at room temperature.

Serve cake with Citrus-Cranberry Compote , if desired.

Adapted from epicurious

Cuisines:

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