I saw a recipe for a Crustless Cranberry Pie at All Recipes the other day and my aging mind read it as a cake. It called for a 9″ pie pan. I tend to think in terms of pie plate and cake pan so my brain went on auto-pilot and I really didn’t bother to read it fully.
Welcome to my world…
I decided to cut the recipe in half and make a 6″ cake – in a 6″ cake pan. It was going to be dessert for 4, since we’re all trying to be good.
After a dinner of beef stew and rolls – and watching the finale of The Great British Bake Off, I forgot to serve it!
Gee. Bummer. Now we have more dessert. The trials and tribulations of our life.
Cranberry Walnut Cake
adapted from All Recipes
- 1/2 cup AP flour
- 1/2 cup white sugar
- pinch salt
- 1 cup fresh cranberries
- 1/3 cup chopped walnuts
- 1/4cup butter, melted
- 1 large egg
- 1/2 tsp almond extract
- 1/2 tsp vanilla
Preheat the oven to 350° F. Butter a 6″ cake pan.
Combine flour, sugar, and salt in a bowl. Add cranberries and walnuts, and toss to coat.
Stir in butter, eggs, and extracts.
Spread the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 28-30 minutes.
I did end up cutting the cake into 6ths and we spread it out over three nights.
It really was good – and will be a fun seasonal dessert, for sure!