Cranberry Pie Cake
Cranberry Pie Cake is a delightful dessert combining tart cranberries with a sweet, buttery batter. The crunchy nuts add texture, making it perfect for festive gatherings or a comforting treat. Serve warm with vanilla ice cream or whipped cream for an irresistible finish that appeals to all ages.
Ingredients
Instructions
- Line a 10-inch pie plate with your favorite pie crust.
- Add cranberries, 1/2 cup sugar, and chopped nuts to the pie crust.
- In a separate bowl, cream softened butter and 1 cup sugar until light and fluffy.
- Add beaten eggs to the creamed mixture and mix well.
- Stir in flour until fully incorporated.
- Pour the batter over the cranberries in the pie plate.
- Bake at 350°F (175°C) for 60 minutes or until golden and set.
- Serve warm with vanilla ice cream or whipped cream.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to add more texture, try substituting half of the chopped nuts with some oats. Make sure to wash and sort the cranberries well, discarding any that are soft or blemished. For an extra burst of flavor, a teaspoon of vanilla extract can be added to the batter.
Serving Suggestions
This Cranberry Pie Cake pairs beautifully with vanilla ice cream or whipped cream for a delightful dessert experience. It can also be served with a side of warm caramel sauce for an indulgent touch. For a festive twist, consider serving it alongside a light salad like Green Congealed Salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds, or pop the entire pie cake in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This cake is best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pie Cake contains roughly 611 calories, with 7g protein, 74g carbohydrates, and 33g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used in this recipe. Just make sure to thaw them and drain any excess moisture before adding them to the pie crust to prevent a soggy base.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or vegan butter. Both will provide a similar texture and moisture, ensuring your cake remains delicious.
How can I make this recipe gluten-free?
To make this Cranberry Pie Cake gluten-free, simply replace all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture, and follow the same measurements as the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).