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Cranberry Walnut Cake with Whipped Cream

This buttery, moist cake is filled with bright and juicy cranberries and crunchy nuts.

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Yield: One 9-inch cake

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Active Time: 25 minutes
Start to Finish: 1 hour, 10 minutes

For this recipe you’ll need:

3/4 cup grapeseed oil
2 eggs
1 1/4 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
Zest of 1/2 orange
2 cups fresh cranberries
1/2 cup walnuts, toasted and rough chopped (optional)
1 cup heavy cream
1 teaspoon powdered sugar

Preheat the oven to 350°. Butter and flour a 9-inch cake pan.
In a large bowl, whisk together the oil, eggs and sugar until smooth.
In separate bowl, combine the flour, baking soda, salt, cinnamon and allspice. Add the dry ingredients to the oil mixture; mix well. Fold in the vanilla, orange zest, cranberries and walnuts. The batter will be thick, but that’s ok.
Pour the batter into the prepared pan.
Bake until a cake tester comes out with moist crumbs attached, 35 to 40 minutes. The top should also spring back when lightly pressed. Allow to cool.
While the cake is cooling prepare the whipped cream. Place the heavy cream and powdered sugar in a chilled, metal bowl. Using a whisk or an electric mixer whip the cream until soft peaks form.
Cut the cake into slices and place on individual plates. Top with a dollop of the whipped cream, and serve.