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, set down his fork, and solemnly shook my hand, which 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 nestling with chopped walnuts, it’s much more of a coffee cake or an upside-down cake, and it belongs right next to your morning mug. The best part? It’s wonderfully simple, with just a handful of pantry-friendly ingredients and no fussy techniques, which makes it perfect for busy holiday mornings when you’d rather be sipping coffee in your pajamas than wrestling with a complicated recipe. Tart berries, toasty walnuts, and a sweet, buttery cake all come together in one humble pan.

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

Print Recipe Pin Recipe

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