Cranberry Spice Snacking Cake Recipe

Name: Cranberry Spice Snacking Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Powder; 3/4 teaspoons Kosher Salt; 3/4 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Cardamom; 1/2 teaspoons Baking Soda; 2/3 cups Granulated Sugar; 2/3 cups Packed Brown Sugar; 1/2 cups Vegetable Oil; 2 whole Eggs; 1/2 cups Sour Cream; 1 Tablespoon Orange Zest; 2 Tablespoons Lemon Zest, Divided; 1 teaspoon Pure Vanilla Extract; 1/2 cups Apple Cider; 2 cups Fresh Cranberries; 1 cup Powdered Sugar; 3 Tablespoons Fresh Lemon Juice

Servings: persons

1-1/2 cup All-purpose Flour
1 teaspoon Baking Powder
3/4 teaspoons Kosher Salt
3/4 teaspoons Ground Cinnamon
1/2 teaspoons Ground Cardamom
1/2 teaspoons Baking Soda
2/3 cups Granulated Sugar
2/3 cups Packed Brown Sugar
1/2 cups Vegetable Oil
2 whole Eggs
1/2 cups Sour Cream
1 Tablespoon Orange Zest
2 Tablespoons Lemon Zest, Divided
1 teaspoon Pure Vanilla Extract
1/2 cups Apple Cider
2 cups Fresh Cranberries
1 cup Powdered Sugar
3 Tablespoons Fresh Lemon Juice

1
1. Preheat the oven to 350u00b0F. Line the bottom of a 9-inch round baking pan with parchment paper and spray the pan with nonstick cooking spray.
2
2. To make the cake, whisk together the flour, baking powder, salt, cinnamon, cardamom, and baking soda in a medium bowl. Set aside.
3
3. Whisk together the sugars and vegetable oil in a large bowl. Whisk in the eggs, one at a time, until well combined. Whisk in the sour cream, orange zest, 1 tablespoon of lemon zest, vanilla, and apple cider until smooth. Fold in the dry ingredients and cranberries, stirring just until incorporated.
4
4. Pour the cake into the prepared pan and smooth the top. Bake for about 1 hour and 10 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Invert the cake onto a wire rack and let cool completely.
5
5. To make the glaze, whisk together the powdered sugar, remaining 1 tablespoon of lemon zest, and the lemon juice in a small bowl. Drizzle the glaze evenly over the cake.
6
This recipe is adapted (slightly) from Bon Appetit via Karen DeMasco.

900

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Powder, 3/4 teaspoons Kosher Salt, 3/4 teaspoons Ground Cinnamon, and more.

Yes, Cranberry Spice Snacking Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Spice Snacking Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions