Spice Cake with Cranberry Filling: A Heartfelt Autumn Celebration
Introduction
Welcome to a scrumptious journey where the warm flavors of autumn come alive in every bite! Our Spice Cake with Cranberry Filling is a testament to the season’s best, combining aromatic spices with the tart burst of cranberries. This delightful creation is an invitation for you to embrace the coziness of fall and indulge in a dessert that’s as beautiful as it is delicious. Sign up for our newsletter to receive this recipe straight to your inbox!
Why You’ll Love This Recipe
This cake is an ode to autumn’s bounty, offering a perfect balance of flavor and texture. The fragrant spices create a comforting aroma that fills your kitchen, while the cranberry filling adds a refreshing tartness that’s simply irresistible. Easy to prepare and a crowd-pleaser at gatherings, this cake will become a family favorite in no time!
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp ground allspice
– 1/2 tsp ground cloves
– 1 cup unsalted butter, room temperature
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup buttermilk
– 2 cups fresh cranberries
– 1/2 cup sugar
– 1/4 cup orange juice
– 1 tbsp cornstarch
– 1/4 cup water
Necessary Tools
– Two 9-inch round baking pans
– Whisk
– Mixing bowls
– Electric mixer
– Medium saucepan
– Cooling racks
Ingredient Swaps and Additions
Feel free to swap the cranberries for blueberries or raspberries for a different fruity twist. Add chopped nuts like walnuts or pecans for an extra crunch, or a dash of ginger for an added spice kick!
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
3. Cream the butter and sugars in a large mixing bowl until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
4. Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
6. For the cranberry filling, cook cranberries, sugar, and orange juice in a saucepan over medium heat. Once the cranberries burst, thicken with cornstarch mixed with water. Cool completely.
7. Once the cakes are cooled, spread cranberry filling on one layer, placing the second layer on top. Dust with powdered sugar if desired.
Serving Suggestions
Pair this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream. A cozy cup of tea or coffee also complements it perfectly.
Pro Tips for Success
Ensure ingredients are at room temperature for the best consistency. Don’t overmix the batter to keep the cake tender. Let the cranberry filling cool completely before assembling the cake to avoid sogginess.
Storing and Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week and bring to room temperature before serving.
FAQ Section
Q: Can I use frozen cranberries?
A: Yes, but let them thaw slightly to avoid excess moisture.
Q: Can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
Conclusion
Indulge in the simple pleasures of baking with this Spice Cake with Cranberry Filling. It’s a cake that invites you, your family, and friends to gather around and share in the joy of homemade deliciousness. Leave a review, share your photos, or tag us on Pinterest or Instagram!
Nutritional Information
Approximate per serving: Calories: 420 | Fat: 18g | Carbs: 60g | Protein: 5g
Spice Cake with Cranberry Filling
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Cream the butter and sugars in a large mixing bowl until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks.
- For the cranberry filling, cook cranberries, sugar, and orange juice in a saucepan over medium heat. Once the cranberries burst, thicken with cornstarch mixed with water. Cool completely.
- Once the cakes are cooled, spread cranberry filling on one layer, placing the second layer on top.
- Dust with powdered sugar if desired.
