Not-Just-for-Thanksgiving Cranberry Shortbread Cake

Yield:

Instructions

First, make the filling: Grate the zest of the orange into a medium heavy-bottomed saucepan. Slice off the peel, remove the cottony white pith, and slice between the membranes to release the orange segments (be sure to reserve the membranes). Cut the segments into ¼-inch-wide pieces and toss into the pan.

Squeeze the juice from the membranes into a measuring cup until you get ¼ cup (if you come up short, add water to make ¼ cup). Add this to the saucepan.

Add the cranberries, stir in ¾ cup sugar, set the pan over medium heat and, bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it—if it’s too tart, add sugar. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)

Instructions

Then, make the cake: In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer with a paddle attachment (or using a hand mixer in a large bowl), beat the butter on medium speed until soft and smooth. Add 1 cup sugar and continue to beat until it dissolves into the butter. Reduce mixing speed to low and add the egg and yolk, beating until absorbed. Beat in the vanilla extract. Add the flour mixture, mixing it in by hand only until incorporated. The dough will be thick but quite malleable.

Turn the dough out onto a smooth work surface and gather it into a ball, then divide it into halves and pat each into a disk. Wrap the disks in plastic and refrigerate for 15 to 30 minutes. (At this point, the dough can be refrigerated overnight; set it out at room temperature for about 20 minutes before proceeding.)

When you are ready to bake, center a rack in the oven and preheat to 350°. Lightly butter a 9-inch springform pan (preferably nonstick) and place it on a baking sheet lined with parchment or a silicone mat.

To create the bottom layer of the cake, put one piece of dough into the pan and press it lightly and evenly across the bottom with your fingertips. Spread the cranberry filling over the dough.

Unwrap the second piece of dough, but leave it sitting on the plastic. Press or roll out the dough until it is the same diameter as the pan. Carefully lift it and invert onto the filling; peel away the plastic and use your fingers to even out this dough layer as necessary to cover the filling. Brush the top of the cake very lightly with water and sprinkle with the remaining granulated sugar.

Bake until the top is lightly golden and a thin knife inserted into the center comes out clean, 35 to 40 minutes. Transfer to a cooling rack and cool for about 20 minutes, then run a blunt knife around the cake, remove the sides of the pan, and let cool to room temperature.

To finish, dust with confectioners’ sugar (we used a circle stencil to make a festive pattern). Serve as is or with a big scoop of ice cream. Tightly wrapped, the cake will keep for up to 4 days at room temperature or up to 2 months in the freezer.