- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 40 mins. to 45 mins.
- Total time:
- 50 mins. to 60 mins.
- 9" cake
Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online, with each site revealing some very slight variation: pan size, the amount of almond extract, whether or not to chop the berries or melt the butter... This version includes our own tweaks: the addition of vanilla extract; and a sprinkling of coarse sugar on top, for delightful crunch.
- 1 tablespoon melted butter
- 2 cups fresh or frozen cranberries, chopped
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup (12 tablespoons) butter, melted and cooled slightly
- 1 cup granulated sugar
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspon salt*
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- coarse white sparkling sugar, for topping
- *Reduce the salt to 1/4 teaspoon if you use salted butter.
- 1) Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.
- 2) Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
- 3) In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
- 4) Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.
- 5) Sprinkle coarse white sparkling sugar atop the batter.
- 6) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.
- 7) Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.
- Yield: one 10" "pie" or 9" square cake.
Tips from our bakers
- If you're using frozen cranberries, either let them thaw a bit after chopping; or add a couple of minutes to the cake's baking time.