Cranberry Walnut Upside-Down Cake

Cranberry Walnut Upside Down Cake AKA Nantucket pie

Some recipes earn a standing ovation. This one earned a handshake. When I set a slice of this cranberry walnut cake in front of my husband, he took one bite and set down his fork. Then he solemnly shook my hand. That tells you everything you need to know about how much he loves it.

Its real name is Nantucket Pie, but don’t let that fool you. It’s not a pie at all. With its tender, buttery crumb and jewel-bright cranberries nestled among chopped walnuts, it acts more like a coffee cake or an upside-down cake. In fact, it belongs right next to your morning mug.

The best part? It’s wonderfully simple. You need just a handful of pantry-friendly ingredients, and you won’t need any fussy techniques. As a result, it works perfectly for busy holiday mornings. You’d rather sip coffee in your pajamas than wrestle with a complicated recipe, and this cake lets you do exactly that.

Meanwhile, the flavors steal the show. Tart berries bring a bright pop. Toasty walnuts add a gentle crunch. Then the sweet, buttery cake ties everything together. All of it bakes in one humble pan, so cleanup stays easy too.

Best of all, this cake fits any occasion. Serve it warm with your morning coffee. Slice it for a holiday brunch. Or wrap a piece to share with a neighbor. Cranberries peak in the fall and winter, so it’s a natural choice for the season.

If your family is anything like mine, the cake will disappear fast, crumbs and all. Everyone will go back for a second slice, and someone will ask for the recipe. So make it once, and you’ll want to make it again and again. Give it a try this season, and don’t be surprised if you get a handshake of your own.

Cranberry Walnut Upside Down Cake

AKA Nantucket Pie

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 39 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Cranberry Layer

• 2 cups fresh or frozen cranberries coarsely chopped
• 1/2 cup granulated sugar
• 1/2 cup chopped walnuts

Batter

• 2 large eggs
• 3/4 cup unsalted butter melted and cooled
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract

Equipment

• Spring Form Pan

Method

 

1. Heat the oven to 350°F (175°C) and generously butter a 9- or 10-inch spring form pan.
2. Spread the cranberries in the bottom of the pan.
3. Toss the walnuts with 1/2 cup sugar and sprinkle over the cranberries.
   
4. In a bowl, whisk together the eggs, melted butter, 1 cup sugar, flour, and vanilla until smooth.
5. Pour the batter evenly over the cranberry mixture. Use a spatula to spread carefully.
6. Bake for 40 minutes, until golden and a toothpick in the center comes out clean.
7. Cool slightly and serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.

Notes

Notes
Frozen cranberries do not need to be thawed. Omit the walnuts for a nut-free version. Can be served warm or room temperature