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Glazed Cranberry Oat Spice Cake Topped with Coconut & Pecans
Posted: August 27, 2016
Don't be intimidated by the long list of ingredients below. The cake is chock full of flavor and you'll know it's all worth it when you take your first bite.
Active Time
30 minutes
Total Time
1 hour and 30 minutes

Ingredients:

Cake

  • 1 c. dried cranberries
  • 1 c. water
  • 1 cup red wheat and 1 cup white wheat flour, sifted
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1/4 tsp. cardamom
  • 1/4 tsp. mace
  • 1/8 tsp. fresh ground nutmeg
  • 1/2 c. packed light brown sugar
  • 2/3 c. agave syrup
  • 1 c. buttermilk
  • 1/4 c. butter, melted
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 c. shredded, sweetened coconut
  • 1/2 c. chopped pecans
  • 1/2 c. rolled oats (not instant)
  • 1/2 c. bittersweet chocolate chips

Icing

  • 2 c. powdered sugar
  • 1/4 c. butter, melted
  • 2 tbsp. milk
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • 1/4 tsp. cinnamon
  • pinch of salt

Garnish

  • 2 tbsp. toasted pecans, chopped
  • 2 tbsp. sweetened coconut, shredded
  • 1 tbsp. bittersweet chocolate, grated

Directions:

  1. 1. Preheat oven to 350° F and grease and flour a bundt cake pan (we used the Nordic Ware Anniversary pan).
  2. 2. In a sauce pan, combine cranberries and water. Bring to a boil over high heat, then immediately remove from heat and let cool for 45 minutes in pan. Drain cranberries and set aside.
  3. 3. In a large bowl or stand mixer, combine flour, baking soda, baking powder, cinnamon, salt, cardamom, mace, and nutmeg. Mix until thoroughly combined. Add brown sugar and mix well.
  4. 4. Add agave, buttermilk, butter, oil, vanilla, and eggs and mix until dry ingredients are just moistened. Add the cranberries, coconut, pecans, oats, and chocolate chips and mix until everything is evenly distributed.
  5. 5. Transfer batter to prepared pan and bake for 35-45 minutes, or until cake springs back when gently pressed in the center and it starts to come away from the sides of the pan. Cool cake in the pan for 15 minutes, then gently turn out onto a wire rack and allow to cool to room temperature.
  6. 6. Once the cake is cool, prepare the icing by mixing in a medium bowl the powdered sugar, butter, milk, water, vanilla, and cinnamon. Mix until icing is smooth. Season with a pinch of salt to cut the sweetness. The icing should be the consistency of pancake batter, fairly thick but loose enough to run down the sides of the cake.
  7. 7. Spoon icing over the cake, letting it run down the sides. While the icing is still wet, garnish the top of the cake with pecans, coconut, and grated chocolate. Let the cake stand an hour to allow the icing to set before serving.

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Glazed Cranberry Oat Spice Cake Topped with Coconut & Pecans

  • Prep
    30 minutes
  • Total Time
    1 hour and 30 minutes

Description

"Don't be intimidated by the long list of ingredients below. The cake is chock full of flavor and you'll know it's all worth it when you take your first bite."

Ingredients

Cake

  • 1 c. dried cranberries
  • 1 c. water
  • 1 cup red wheat and 1 cup white wheat flour, sifted
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt
  • 1/4 tsp. cardamom
  • 1/4 tsp. mace
  • 1/8 tsp. fresh ground nutmeg
  • 1/2 c. packed light brown sugar
  • 2/3 c. agave syrup
  • 1 c. buttermilk
  • 1/4 c. butter, melted
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 c. shredded, sweetened coconut
  • 1/2 c. chopped pecans
  • 1/2 c. rolled oats (not instant)
  • 1/2 c. bittersweet chocolate chips

Icing

  • 2 c. powdered sugar
  • 1/4 c. butter, melted
  • 2 tbsp. milk
  • 1 tbsp. water
  • 1/2 tsp. vanilla
  • 1/4 tsp. cinnamon
  • pinch of salt

Garnish

  • 2 tbsp. toasted pecans, chopped
  • 2 tbsp. sweetened coconut, shredded
  • 1 tbsp. bittersweet chocolate, grated

Directions

  1. 1. Preheat oven to 350° F and grease and flour a bundt cake pan (we used the Nordic Ware Anniversary pan).
  2. 2. In a sauce pan, combine cranberries and water. Bring to a boil over high heat, then immediately remove from heat and let cool for 45 minutes in pan. Drain cranberries and set aside.
  3. 3. In a large bowl or stand mixer, combine flour, baking soda, baking powder, cinnamon, salt, cardamom, mace, and nutmeg. Mix until thoroughly combined. Add brown sugar and mix well.
  4. 4. Add agave, buttermilk, butter, oil, vanilla, and eggs and mix until dry ingredients are just moistened. Add the cranberries, coconut, pecans, oats, and chocolate chips and mix until everything is evenly distributed.
  5. 5. Transfer batter to prepared pan and bake for 35-45 minutes, or until cake springs back when gently pressed in the center and it starts to come away from the sides of the pan. Cool cake in the pan for 15 minutes, then gently turn out onto a wire rack and allow to cool to room temperature.
  6. 6. Once the cake is cool, prepare the icing by mixing in a medium bowl the powdered sugar, butter, milk, water, vanilla, and cinnamon. Mix until icing is smooth. Season with a pinch of salt to cut the sweetness. The icing should be the consistency of pancake batter, fairly thick but loose enough to run down the sides of the cake.
  7. 7. Spoon icing over the cake, letting it run down the sides. While the icing is still wet, garnish the top of the cake with pecans, coconut, and grated chocolate. Let the cake stand an hour to allow the icing to set before serving.
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