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 Time20 minutesmins
Cook Time32 minutesmins
Course: Dessert
Cuisine: American
Keyword: cranberry cake, cranberry cobbler, nantucket cranberry pie
Servings: 16
Author: Modern Honey® - www.modernhoney.com
Ingredients
2TablespoonsButter
12ouncesFresh Cranberries
1/3cupWalnuts or Pecans(chopped)
1/2cupSugar
Cake Batter:
3/4cupUnsalted Butter(melted and slightly cooled)
3/4cupSugar
2largeEggs
1teaspoonVanilla Extract
1/4 to 1/2teaspoonAlmond Extract
1cupFlour
1/2teaspoonSalt
1TablespoonSparkling 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.
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.