Ingredients
Cake Base:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- Zest of one orange
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 ½ cups all-purpose flour
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- ½ cup minced dried cranberries
- ½ cup white chocolate chips
Frosting:
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Zest of one orange
Garnish:
- Dried cranberries
- Chopped pistachios
- White chocolate shavings
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking pan with nonstick cooking spray, then line it with parchment paper to ensure easy removal after baking.
- Mix wet ingredients: In a large bowl, beat together the softened butter and brown sugar until the mixture becomes light and fluffy, which should take about 3 minutes. Add the eggs, orange zest, and vanilla extract, and continue beating until everything is well combined.
- Combine dry ingredients: In a separate bowl, sift together the flour, kosher salt, and pumpkin pie spice to evenly distribute the spices and prevent lumps.
- Incorporate dry into wet: Gradually add the sifted dry ingredients into the butter and sugar mixture, beating well after each addition to create a smooth batter. Then gently fold in the minced dried cranberries and white chocolate chips, making sure they are evenly distributed throughout the batter.
- Bake the cake base: Spread the thick batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Prepare the frosting: In a clean bowl, mix together the softened cream cheese, powdered sugar, unsalted butter, vanilla extract, and orange zest until the frosting is smooth and creamy.
- Frost and garnish: Once the cake has cooled, spread the frosting evenly over the top. Garnish with dried cranberries, chopped pistachios, and white chocolate shavings for a beautiful and flavorful finish.
- Serve: Cut the frosted cake into wedges or bars and serve alongside your favorite coffee or tea.
Notes
- Be sure to cool the cake completely before frosting to prevent the cream cheese frosting from melting.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if not available.
- This recipe can be made ahead and stored covered in the refrigerator for up to 3 days.
- For a dairy-free alternative, use vegan butter and cream cheese substitutes.
- Minced dried cranberries ensure even distribution and prevent the dried fruit from sinking during baking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
