Nantucket Cranberry Cake Recipe | King Arthur Baking

Preheat the oven to 350°F. Evenly grease a ten” pie plate or 9″ sq. cake pan. Soften 1 tablespoon butter, and drizzle it into the underside of the pan.

Unfold the chopped cranberries and nuts inside the bottom of the pan. Sprinkle with the 1/2 cup sugar.

In a mixing bowl, beat collectively the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.

Unfold the thick batter over the cranberries and nuts inside the pan, using a spatula or your moist fingers.

Sprinkle coarse white glowing sugar atop the batter.

Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out away from batter or crumbs.

Take away the cake from the oven. Serve warmth, or at room temperature; merely because it’s, or with whipped cream or ice cream.