Easy Cranberry Cake Pie

cranberry cake

 

If you have a stash of fresh (or frozen) cranberries, here’s what you do. Pour a couple of cups of cranberries into the bottom of a buttered pie tin (or 9-inch round cake pan), sprinkle with sugar, add walnuts if you like and whip up a buttery cake batter to pour on top. Bake. Cool. Share.

I can’t take credit for this recipe. It’s got history. And it’s everywhere. I made so many for Christmas gifts one year that I memorized the recipe. It’s that easy.

There’s a version called Nantucket Cranberry Pie in an old cookbook called “More Home Cooking” by the late Laurie Colwin (many credit her for the recipe). The King Arthur Flour site calls it Nantucket Cranberry Cake. Ina Garten does a variation with apples and brown sugar and sour cream and calls it Easy Cranberry and Apple Cake.

Next time I might add a little orange peel and cinnamon to the batter. I might even add a simple icing drizzle on top. (You know: confectioners sugar plus milk).

For Christmas gifts I bake them in foil pie plates and add a note that says they freeze easily (in case the recipient wants to save them for New Year’s eve!

They’re great served at brunch. Or as dessert with a bourbon-laced whipped cream. Or whenever the spirit moves you.

Easy Cranberry Cake Pie

1. Preheat oven to 350F. Put 2 cups cranberries and 1/2 cup chopped walnuts in a buttered 10-inch pie plate. Top with 1/2 cup sugar.
2. Combine 2 eggs; 3/4 cup butter, melted; 1 cup sugar; 1 cup flour1 teaspoon vanilla extract and 1/4 teaspoon salt. Spread evenly over cranberry mixture. Bake  for 35-40 minutes, or until a tester comes out clean.

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