Nantucket Cranberry Pie
This Nantucket cranberry pie is more of a cake than a pie, a delicious contrast between lightly tart cranberries and sweet cake with pecans.
Servings: 12
Calories: 255kcal
Ingredients
- 2 cups cranberries fresh or frozen measured then chopped
- 1/2 cup pecans measured then chopped
- 3/4 cup butter melted
- 2/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons coarse sparkling sugar for topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 inch square cake pan or springform pan.
- In a mixing bowl, beat together the melted butter, sugars, eggs and vanilla until combined.
- Whisk together the flour and salt, then mix into the wet ingredients. Stir in the cranberries and chopped pecans.
- Spoon the batter into the prepared pan, spreading it out until it's an even layer.
- Sprinkle the coarse white sparkling sugar in an even layer on top of the batter.
- Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean (the batter, not the cranberries)
- Remove the cake from the oven and cool at room temperature. Serve warm or at room temperature, do not refrigerate!
Notes
Baking this in a springform pan is a nice way to slice this into "pie" slices. Simply remove the sides and slice on the bottom of the pan.
Nutrition
Calories: 255kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 202mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg