Cranberry Spice Cake
Cranberry Spice Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
