From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.
This sweet and lip puckering tart combination is completely irresistible! My whole family LOVES this coffeecake as a Christmas morning treat. If you can’t decide whether to make cake or pie for your holiday celebration, this recipe right here is your answer!
I originally heard about Nantucket Pie on PINTEREST and then it kept appearing on Facebook, so I finally broke down and made some. The first batch was horrible – too dry and chalky! I then altered the recipe to keep the cranberry layer from the original recipe, but used the cake recipe of a Boston Cream Pie for the cake portion.
You just simply pour the cranberry filling into a pie pan and top it with the batter. The magic happens when you invert it after baking. And don’t forget to add a scoop of vanilla ice cream or FRESH whipped cream.
CHRISTMAS CRANBERRY COFFEECAKE aka NANTUCKET PIE serves 6-8
This recipe yields enough batter for a layered 8 or 9 inch layer cake, 24 cupcakes or a 9 x 13 inch cake. Recipe can be easily halved.
Prep time 20 minutes
Cooking time 25 minutes
= Total time 45 minutes
FILLING
2 cups FRESH cranberries
½ cup sugar
1 teaspoon dried orange peel
½ cup chopped walnuts or pecans, optional
- Preheat the oven to 350°.
- Grease and flour two 9 inch cake pan. Set aside.
- Combine the filling ingredients and stir to combine making sure cranberries are well coated in sugar.
- Pour into two generously buttered 9 or 10 inch cake pans.
3 cups sited AP purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup neutral oil
1 1/2 cups sugar
4 LARGE eggs
3 teaspoons PURE vanilla extract
1 cup WHOLE milk
- In a bowl, sift the flour, baking powder and salt until well combined.
- In a separate mixing bowl, combine the eggs, vanilla and sugar, whisking for 1-2 minutes on medium speed until the mixture has slightly thickened and lightened in color.
- Whisk in the oil.
- Add the flour mix and milk to the eggs and sugar mix in alternating batches, starting and ending with flour mix. DO NOT over mix.
- Divide batter evenly between cake pans over the cranberries and bake at for 25 – 28 minutes or until toothpick comes out clean or with a few moist crumbs. DO NOT over bake.
- Cool completely in an airtight container.
- Serve warm with FRESH whipped cream, vanilla ice cream and/or a dollop of FRESH cranberry sauce.
- Enjoy!
NOTES:
FRESH cranberries are best, but frozen work also.
If you do not have a 10″ pan, a 9″ pan will work, but it will need to bake 5-10 minutes more.