Description
Nantucket Cranberry Pie is a moist almond-flavored cake topped with tart fresh cranberries and chopped nuts, perfect for holiday gatherings. Baked in a springform pan, this delightful dessert combines the crunch of walnuts or pecans with the sweetness of a buttery cake, served best with fresh whipped cream or vanilla ice cream.
Ingredients
Scale
For the Cranberry Mixture
- 2 Tablespoons Butter
- 12 ounces Fresh Cranberries
- 1/3 cup Walnuts or Pecans, chopped
- 1/2 cup Sugar
For the Cake Batter
- 3/4 cup Unsalted Butter, melted and slightly cooled
- 3/4 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/4 to 1/2 teaspoon Almond Extract
- 1 cup Flour
- 1/2 teaspoon Salt
For Serving (Optional)
- 1 Tablespoon Sparkling or Sanding Sugar
- Fresh Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Generously grease a 9-inch springform pan with butter on the bottom and sides. For extra assurance that the pie releases easily, you can also spray the pan lightly with non-stick cooking spray after buttering.
- Mix Cranberry Filling: In a medium bowl, combine the fresh cranberries, 1/2 cup sugar, and chopped nuts. Stir well to evenly coat the cranberries and nuts with sugar. Pour this cranberry mixture into the prepared springform pan, spreading it evenly.
- Prepare Cake Batter: In another bowl, stir together the melted, cooled unsalted butter and 3/4 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract, almond extract, flour, and salt. Mix gently until just combined; avoid overmixing to ensure the cake remains moist.
- Assemble and Bake: Spread the cake batter evenly over the cranberry mixture in the springform pan. Place the springform pan on a large baking sheet to catch any drips. Bake in the preheated oven for 30 to 38 minutes. The cake is naturally moist so check for doneness without overbaking.
- Cool and Serve: Allow the pie to cool for 15 minutes before removing the springform pan ring. Run a knife along the edges to loosen the pie if needed. Gently invert the pie onto a serving plate so the cranberry layer is on top. Optionally sprinkle with sparkling or sanding sugar. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream for a perfect finish.
Notes
- This popular dessert is a moist almond-flavored cake paired with tart cranberries and nuts, making it a holiday staple.
- The cranberry topping provides a vibrant tartness complementing the sweet buttery cake.
- Serve with whipped cream or vanilla bean ice cream to balance the tart and sweet flavors.
- Using a springform pan and placing it on a baking sheet helps contain any drips and makes removal easier.
- Don’t overmix the batter after adding flour to keep the cake tender and moist.
- Baking time can vary slightly; start checking at 30 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 serving
- Calories: 209 kcal
- Sugar: 18 g
- Sodium: 96 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 27 mg
