Nantucket Cranberry Cake

Prep Time: 20 mins | Cook Time: 50 mins | Course: Dessert | Serves: 10

Wonderfully tart cranberries with the occasional crunch of walnuts over a delicious cake with a crunchy sugar top…or bottom once you flip it over for serving. Top with meyer lemon ice cream for a fabulous seasonal treat. Inspired by King Arthur https://www.kingarthurbaking.com/recipes/nantucket-cranberry-cake-recipe 

1 Tbsp butter, melted

2 cups fresh or frozen cranberries

½ cup walnuts 

½ cup sugar

Cake:

2 eggs

¾ cup butter, melted and cooled

1 cup sugar

1 cup flour

½ tsp salt

1 tsp vanilla

¼ tsp almond extract

2 Tbsp raw or coarse sugar

Preheat oven to 350*. Spread butter in a 10” deep pie plate (or a springform or tart pan). Pulse cranberries and walnuts in a food processor until coarsely chopped. Spread over the butter. Sprinkle sugar evenly over the top.

In a mixing bowl beat the eggs, melted butter, and sugar well. Stir in the flour, salt, vanilla and almond extract mixing until incorporated. Spread over the cranberry mixture. Sprinkle with the raw or coarse sugar and bake for 40-50 minutes. Allow to cool and run a knife around the edges. Turn onto a serving platter or board and slice. Lovely with scoop of meyer lemon ice cream on top or a dollop of whipped cream.