Spiced Canberry Cake
A tender spiced cake with mascarpone, orange, and a layer of lightly cooked cranberries baked on top.
Ingredients
For the Cranberry Topping
For the Cake
For Serving
Instructions
Cook the cranberries
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Add the cranberries, 1/3 cup granulated sugar, orange juice, and cinnamon stick to a small saucepan. Set the pan over medium heat and stir until the sugar starts to dissolve. Bring the mixture to a gentle boil, then lower the heat and cook for about 8 minutes, stirring occasionally, until most of the liquid has cooked away and the cranberries are glossy and beginning to soften. Set aside to cool.
Prepare the pan and dry ingredients
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Heat the oven to 350 F. Grease an 8 inch round cake pan and line the bottom with parchment paper if you have it for easier release. In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, salt, and orange zest until evenly combined.
Cream the butter and sugar
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Place the softened butter and 1 cup granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3 to 4 minutes, until the mixture looks pale, fluffy, and light. Scrape down the sides of the bowl once or twice so everything mixes evenly.
Finish the batter
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Beat in the eggs, one at a time, mixing well after each addition. Add the mascarpone and vanilla extract, then mix until smooth. The batter may look slightly thick, which is normal. Add the dry ingredients and mix on low speed just until no dry streaks remain.
Assemble the cake
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Spread the batter into the prepared cake pan and smooth the top with a spatula. Spoon the cooled cranberry mixture over the batter in an even layer, leaving behind the cinnamon stick. The cranberries will settle slightly as the cake bakes, giving the top a jammy finish.
Bake the cake
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Place the pan on the lower oven rack and bake for 35 minutes. Loosely cover the top with foil and continue baking for 15 to 20 minutes more, until the cake is set in the center and a toothpick inserted into the middle comes out with moist crumbs but no wet batter. The edges should look lightly golden and the top should feel springy.
Cool and unmold
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Let the cake cool in the pan for 15 minutes. Run a small knife around the edge, then carefully turn it out onto a board or plate and flip it upright again. Let the cake cool completely before dusting with powdered sugar so the top stays neat.
Dust and serve
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Dust the cooled cake with the powdered sugar just before serving. Slice into 8 pieces. The cake should be tender, lightly spiced, and pleasantly tart from the cranberry topping.
Note
Use room temperature butter, eggs, and mascarpone for the smoothest batter. If the top starts browning too quickly, cover it with foil as directed and continue baking until the center is set. Store the cake covered at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best texture, let chilled slices sit at room temperature for 20 to 30 minutes before serving. If you want to warm a slice, heat it in the microwave for about 10 seconds. Dust with fresh powdered sugar after warming if needed. This cake can be frozen. Wrap individual slices or the whole cooled cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
