Oh, gosh. I found this on allrecipes a couple of weeks ago. It was called “Crustless Cranberry Pie”, but it’s really more of a cake, albeit one without leavening. It’s great strength is that it requires very little in the way of prep work: just stir the ingredients together, smooth into the pan, and bake. Also, with no leavening, you can try different kinds of flour – I’ve successfully used oat flour and whole wheat flour in place of the all-purpose. You can chop the cranberries, or not. If you leave them whole, you get pockets of moist cranberry surrounded by layers of sweet cake. If you coarsely chop them, the cranberry flavor is more evenly distributed. Don’t substitute vanilla for the almond extract. I didn’t think I’d like it, but the almond has a fruity, almost cherry-like flavor and aroma, and the vanilla, while wonderful, is not an appropriate substitute. This recipe doubles the original and reduces the sugar.
Prep: 10 minutes and one bowl
Bake: 35 minutes
2 cups all-purpose flour
1 ½ cups sugar
½ tsp salt
1 package fresh cranberries
1 cup chopped walnuts or pecans
1 cup butter, melted
2 tsp almond extract
Preheat oven to 350° and melt the butter. Use some of it to grease a 9”x13” pan. Set aside.
Meanwhile, combine the flour, sugar and salt. Stir in the cranberries and nuts, tossing to coat. Stir in the butter, eggs, and almond extract. The batter will be very thick. Scrape it into the prepared baking pan and smooth it into the corners.
Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.