Description
Nantucket Cranberry Pie is a moist almond cake featuring tart fresh cranberries and crunchy nuts, baked to perfection for a holiday-worthy dessert. It boasts a soft, buttery crumb with a vibrant cranberry topping, perfectly complemented by whipped cream or vanilla ice cream.
Ingredients
Scale
For the Cranberry Layer
- 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
Optional Topping
- 1 Tablespoon Sparkling or Sanding Sugar
To Serve
- Fresh Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter on the bottom and sides. For extra non-stick assurance, spray with a non-stick cooking spray after buttering.
- Make Cranberry Mixture: In a medium bowl, combine fresh cranberries, 1/2 cup sugar, and chopped walnuts or pecans. Stir thoroughly to coat the cranberries and nuts evenly. Pour this mixture into the prepared springform pan, spreading it out evenly.
- Prepare Batter: In a separate bowl, whisk together the slightly cooled melted butter and 3/4 cup sugar until smooth. Beat in the eggs one at a time, followed by vanilla extract and almond extract. Gently fold in the flour and salt until just combined, being careful not to overmix to maintain tender cake structure.
- Assemble and Bake: Spread the batter evenly over the cranberry mixture in the springform pan. Optionally, sprinkle with sparkling or sanding sugar for a slight crunch. Place the pan on a large baking sheet to catch any drips, then bake in the preheated oven for 30 to 38 minutes. The cake should remain moist and not be overbaked.
- Cool and Serve: Remove from oven and let the pie cool for about 15 minutes before removing the springform sides. Run a knife along the edge to loosen the pie if needed. Carefully invert the pie onto a serving plate so the cranberry layer is on top. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream for best enjoyment.
Notes
- This dessert is a holiday staple, combining a moist almond cake with tart cranberries and nuts.
- It’s best served with fresh whipped cream or vanilla bean ice cream to balance tartness and enhance richness.
- Using a springform pan simplifies removing the pie to preserve the cranberry topping.
- Be careful not to overbake to keep the cake moist and tender.
Nutrition
- Serving Size: 1 slice
- 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
