This simple pie consists of cake batter poured over fresh (or frozen) cranberries and almonds or walnuts. As they bake, the cranberries collapse and turn to jam, mingling with the spongy cake batter to create the perfect balance of tart and sweet, while the almonds or walnuts add a pleasant crunchy edge.
Prep Time: 20 minutes
Baking Time: 45-55 minutes at 350ºF (180ºC)
Difficulty: easy
Yield: 8 servings
Ingredients
- ½ cup stick almonds (55 g)
- 1 (12-oz) bag cranberries, thawed if frozen (340 g)
- 1 1/2 cup of brown sugar, divided (330 g)
- 2 eggs
- 8 tablespoons butter, melted (1 stick) (114 g)
- ¼ cup extra-virgin olive oil (60 ml)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup flour (140 g)
Instructions
Preheat oven to 350ºF (180ºC) and butter a 9- or 10-inch round cake pan. If you like your almonds toasted and extra crunchy, spread them on a sheet pan and toast them in the oven for 5-8 minutes while it preheats.
Meanwhile, roughly chop your cranberries in half. They don’t have to be perfect, this step just helps them break down in the oven.
Make the batter: Whisk 1 cup (220 g) of sugar with the eggs, melted butter, olive oil, salt, and vanilla extract until smooth and light yellow. Add the flour and gently whisk to combine. The batter will be smooth and quite thick.
Pour the cranberries, almonds, and the remaining 1/3 cup (110 g) sugar into the buttered cake pan and stir gently to distribute the ingredients.
Spread the batter over the top.
Bake for 45-55 minutes, until golden brown and firm in the center.
Cool slightly and serve warm with ice cream, whipped cream, or crème fraîche.
Tip: Replace the almonds with chopped walnuts.
Inspired from: Taste
