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Cranberry Spice Cake

['Nonstick vegetable oil spray', '1 1/2 cups all-purpose flour', '3/4 teaspoon ground cinnamon', '3/4 teaspoon kosher salt', '1/2 teaspoon ground cardamom', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '2 cups (8 ounces) fresh (or frozen, thawed) cranberries', '2/3 cup sugar', '2/3 cup (packed) dark brown sugar', '1/2 cup grapeseed oil or other neutral vegetable oil', '2 large eggs', '1/2 cup sour cream', '1 tablespoon freshly grated orange zest', '2 teaspoon freshly grated lemon zest', '1 teaspoon vanilla extract', '1/3 cup apple cider', '1 cup powdered sugar', '2 teaspoons freshly grated lemon zest', '3 tablespoons strained fresh lemon juice', '1/8 teaspoon kosher salt', 'citrus-cranberry compote ; optional)', 'An 8"-square cake pan']

Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour—1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
Serve cake with Citrus-Cranberry Compote , if desired.

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