Cranberry Walnut Cake

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!