5.0 from 18 votes
Nantucket Cranberry Pie
This popular dessert is a moist almond cake paired with tart cranberries and nuts that is a staple at holiday gatherings. The cranberry cobbler is always a hit and pairs so well with fresh whipped cream or vanilla bean ice cream.
Prep Time
20 mins
Cook Time
20 mins
Servings: 16
Calories: 209 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 Tablespoons butter
- 12 ounces fresh cranberries
- 1/3 cup walnuts or pecans (chopped)
- 1/2 cup sugar
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
- 1 Tablespoon Sparkling or Sanding Sugar (optional)
- Fresh Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat oven to 350 degrees. Generously grease a 9-inch springform pan with butter on the bottom and along the sides. You may also spray with a non-stick cooking spray after coating with butter to ensure the dessert comes out well.
- In a medium bowl, combine fresh cranberries, sugar, and nuts and stir together. Pour the mixture into the pan.
- Make the batter. In a bowl, stir together the slightly cooled melted butter and sugar until smooth. Add in eggs, vanilla extract, almond extract, flour, and salt. Mix until smooth. Don't overmix once you add the flour.
- Spread the batter over the cranberry mixture in the pan.
- Place the springform pan on a large baking sheet (in case there are drips). Bake for 30-38 minutes. This is a moist cake so don't overbake.
- Let it cool for 15 minutes before removing the springform pan. Run a knife along the sides of the pan to loosen the pie.
- Gently invert it onto a serving plate so the cranberries are on the top. Serve with fresh whipped cream or vanilla ice cream.
Cup of Yum
Notes
- Fresh Cranberries -- I suggest using fresh cranberries in this recipe.
- Nuts (Walnuts or Pecans) -- choose your favorite type of nuts for this cranberry cake recipe.
- Butter -- use unsalted butter. I love to use Kerry Gold Butter in this recipe but any butter will work well.
- Vanilla and Almond Extract -- if you love almond extract, please feel free to add more depending on your preference. It pairs beautifully with the tart cranberries.
- Sparkling Sugar -- this is optional and can be sprinkled on the top of the cake to add a touch of crunch and sweetness.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
27mg
(9%)
Sodium
96mg
(4%)
Potassium
113mg
(3%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
91IU
(2%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 96mg | 4% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.