NANTUCKET PIE

This delightful, vintage recipe is attributed to Laurie Colwin, an American writer who, among her novels and collection of short stories and essays, shared this recipe in one of her cookbooks entitled, More Home Cooking (as well as in the November 1993 edition of Gourmet Magazine, for which she was a regular contributor). Nantucket Pie is actually not a pie at all, but more of a New England Cranberry Upside Down Cake of sorts- made with a simple sponge cake batter baked atop loads of tart, juicy cranberries, sugar and nuts. Éban's Bakehouse GF AP Flour Blend works so well to substitute the regular flour in the original recipe that no one will ever suspect this scrumptious dessert is gluten-free. It's the perfect sweet bite after an epic Thanksgiving, Christmas, Hanukkah or other holiday dinner, a fancy High Tea with your besties, or a festive brunch. If you are a lover of cranberries, Nantucket Pie may become one of your holiday favorites! If you have a nut allergy, simply omit the nuts and add 1/2 cup more cranberries and a couple more tablespoons of sugar to the topping.

Serves 12-16

Ingredients

For the Topping:

• 2 cups fresh Cranberries, halved
• 1/2 cup chopped Walnuts or Pecans (lightly toasted if you prefer)
• 1/2 cup granulated Sugar

For the Cake:

• 3/4 cup (6 oz) melted Butter, cooled
• 3/4 cup granulated Sugar
• 2 large Eggs
• 1/2 teaspoon Vanilla
• Zest of one Orange
• 1 cup Éban's Bakehouse GF AP Flour Blend
• 1/4 teaspoon Salt

Directions

1. Preheat oven to 350 degrees F. Grease a 9" springform pan (or a 10" pie pan).
2. In a bowl, combine the cranberries, nuts and sugar until the berries are well-coated. Spread the mixture evenly into the prepared pan and pat down to ensure all the space is filled.
3. In the same bowl, combine the butter and sugar using an electric mixer or a wooden spoon until combined. Add the eggs, one at a time, then the vanilla and orange zest, mixing to incorporate.
4. Add the flour and salt and mix until smooth and well incorporated. Do not overmix. The batter will be thick.
5. Spread the batter gently over the cranberry/nut mixture, using an offset spatula, ideally, to carefully cover the entire surface of cranberries with the batter.
6. Place the springform pan (if using) onto a baking sheet to collect any drips, and bake 35-40 minutes. Let sit for 15 minutes then carefully go around perimeter of the pan with a butter knife to loosen the cake from the sides of the pan and remove the ring.
7. Let the cake sit for another couple of minutes then gently invert onto a serving platter. As you slowly being to remove the bottom of the pan from the upside down top of the cake, use a butter knife to lift the topping away from the pan, if necessary. If using a pie pan, loosen the edges after allowing to cool slightly, then invert onto a serving platter, or serve directly from pie plate and invert each slice onto a plate.
8. Serve with a dusting of powdered sugar and whipped cream or ice cream, if desired.

NOTE: This cake will keep at room temperature in an airtight container for 2-3 days, making it an ideal make-ahead dessert for easy menu planning.