Cranberry Upside Down Cake

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Next to the cranberry chutney that I make for Thanksgiving, this is my second favorite use for fresh cranberries. I usually have a partial bag of fresh cranberries hanging out in my freezer most of the year, but I recently defrosted them when some work needed to be done to repair my freezer. Saul was delighted to have this nontraditional cake as his 65th birthday cake during our Tu B’Shevat seder this year. It is super easy to prepare, is very colorful, has a wonderful tart/sweet, buttery flavor, and a nice crunch from the walnuts.


The recipe, originally titled Nantucket Cranberry Pie, appeared in Gourmet Magazine, November 1993, and appeared at the end of an article by Laurie Colwin, my favorite food writer, ever! I couldn’t wait to read her columns every month. The recipe is followed by this sad notation from the magazine: “This column is one of a series of articles that Laurie Colwin wrote before her untimely death in October, 1992. They have run throughout the year and will end next month.” 

Cranberry Upside Down Cake

• 2 cups chopped fresh cranberries
• 1/2 cup chopped walnuts
• 1/2 cup sugar
• 2 large or extra-large eggs
• 3/4 cup (1-1/2 sticks) melted unsalted butter, cooled slightly
• 1 cup sugar
• 1 cup all purpose flour
• 1/4 tsp. salt
• 1/4 tsp. almond extract

Preheat the oven to 350°F.

Toss together the cranberries, walnuts, and 1/2 cup of sugar and spread evenly over the bottom of a buttered 10-inch pie plate.

Beat together the eggs, butter, 1 cup sugar, flour, salt and almond extract. When smooth, pour and spread it evenly over the cranberry/walnut mixture.

Bake in the middle of the oven for about 40 minutes, or until a tester comes out clean. Flip onto a decorative plate and enjoy.