This Nantucket Cranberry Pie, also known as Cranberry Cake, is a delightful dessert that brings the tartness of fresh cranberries together with a buttery, sweet cake topping. Originating from the charming holiday traditions of Nantucket, this dessert is perfect for Thanksgiving, Christmas, or any gathering where you want to impress with a unique treat. With a crunchy walnut topping and a buttery, golden cake layer, this pie is both simple to make and full of festive flavors.
Ingredients:
- Topping:
- 2 cups fresh cranberries, halved
- ½ cup chopped walnuts
- ½ cup granulated sugar
- Cake Layer:
- 2 large eggs
- ¾ cup butter, melted and cooled
- ¾ cup granulated sugar
- 1 cup all-purpose flour
Instructions:
- Prepare the Cranberry Topping: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie dish or cake pan with grease. Spread the halved cranberries evenly over the bottom of the dish. Sprinkle the chopped walnuts and ½ cup of sugar over the cranberries, ensuring an even distribution.
- Make the Cake Batter: In a medium bowl, beat the eggs with the ¾ cup of sugar until well combined and slightly frothy. Gradually add the melted, cooled butter, mixing until smooth. Slowly fold in the flour until just combined, creating a thick batter.
- Assemble the Pie: Pour the batter over the cranberry-walnut mixture in the dish, spreading it gently to cover the entire surface. The batter will rise over the cranberries as it bakes, creating a cake-like topping.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the pie cool for 10-15 minutes before slicing. Serve either warm or at room temperature, and for an extra treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion:
This Nantucket Cranberry Pie is a festive dessert that beautifully balances tart cranberries with a sweet, buttery cake topping. With its simple ingredients and lovely presentation, it’s an ideal dessert to add to any holiday spread. Enjoy the delightful blend of textures and flavors that make this dessert a timeless favorite.
Nantucket Cranberry Pie (Cranberry Cake)
Ingredients
Topping:
- 2 cups fresh cranberries halved
- ½ cup chopped walnuts
- ½ cup granulated sugar
Cake Layer:
- 2 large eggs
- ¾ cup butter melted and cooled
- ¾ cup granulated sugar
- 1 cup all-purpose flour
Instructions
- Prepare the Cranberry Topping: Preheat your oven to 350°F (175°C). Lightly coat a 9-inch pie dish or cake pan with grease. Spread the halved cranberries evenly over the bottom of the dish. Sprinkle the chopped walnuts and ½ cup of sugar over the cranberries, ensuring an even distribution.
- Make the Cake Batter: In a medium bowl, beat the eggs with the ¾ cup of sugar until well combined and slightly frothy. Gradually add the melted, cooled butter, mixing until smooth. Slowly fold in the flour until just combined, creating a thick batter.
- Assemble the Pie: Pour the batter over the cranberry-walnut mixture in the dish, spreading it gently to cover the entire surface. The batter will rise over the cranberries as it bakes, creating a cake-like topping.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the pie cool for 10-15 minutes before slicing. Serve either warm or at room temperature, and for an extra treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.