NANTUCKET CRANBERRY CAKE

By KodiakDavis

Ingredients

• 1 tablespoon melted butter
• 2 cups fresh or frozen cranberries, chopped
• 1/2 cup chopped walnuts
• 1/2 cup granulated sugar
• 2 large eggs
• 3/4 cup (12 tablespoons) butter, melted and cooled slightly
• 1 cup granulated sugar
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt*
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• coarse white sparkling sugar, for topping
• Reduce the salt to 1/4 teaspoon if you use salted butter.

Details

Preparation time 15mins
Cooking time 60mins
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350°F.
Lightly grease a 10" pie plate or 9" square cake pan.
Melt 1 tablespoon butter, and drizzle it into the bottom of the pan.

Spread the chopped cranberries and nuts in the bottom of the pan.
Sprinkle with the 1/2 cup sugar.

In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.

Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers.

Sprinkle coarse white sparkling sugar atop the batter.

Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.

Remove the cake from the oven.
Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.