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close up shot of Nantucket cranberry pie

Nantucket Cranberry Pie (Cranberry Upside-Down Cake)

A simple cranberry-upside down cake with walnuts, almond batter, and a festive holiday flair.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 1 9" Cake

Ingredients
  

Cranberry Layer

  • 12 oz Cranberries, roughly chopped (fresh or frozen)
  • 2 oz Walnuts, toasted and chopped
  • 1 tsp Orange Zest (from about ½ orange)
  • ½ cup Granulated Sugar (100g)

Almond Cake Batter

  • 1 cup Granulated Sugar (200g)
  • ¾ cup Butter, melted (6oz)
  • ½ tsp Almond Extract
  • 2 Eggs
  • 1 cup All-Purpose Flour
  • ¼ tsp Salt
  • ⅛ tsp Ground Cloves

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8–9 inch cake pan, 10 inch pie dish, or 9 inch springform pan.
  • In a stand mixer on medium speed, mix the melted butter, almond extract, and 1 cup sugar together.
  • With the stand mixer running, beat in eggs one at a time.
  • In a separate bowl, sift together the flour, ground cloves, and salt.
  • With the mixer running on low speed, add the dries to the wet mixture until combined. Set aside.
  • In another bowl, toss cranberries, walnuts, orange zest, and ½ cup sugar until the cranberries are evenly coated.
  • Press the cranberry mixture into the bottom of your prepared cake pan.
    cranberries and walnuts pressed into the bottom of a cake pan
  • Evenly spread the cake batter over the cranberry mixture.
    Overhead shot of a Nantucket cranberry pie before it goes into the oven to be baked
  • Bake for about 50 minutes, or until a tester comes out clean.
    overhead shot of a freshly baked Nantucket cranberry pie still in the cake pan
Keyword almond cake, cranberry, cranberry cake, upside-down cake
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