The original recipe came out of a magazine I procurred many, many years ago. I've altered it slightly by adding orange zest, orange juice and replacing vanilla extract with almond extract. I think it's a nice addition to a holiday table.
Don't throw away those fresh unused cranberries. Wash and pick through them, dry them, lay them out on a small pan and freeze them. When they're frozen, toss into a freezer bag and you have cranberries for muffins.
Spray a 9" springform pan well with non-stick cooking spray. Cover bottom of pan with aluminum foil and set on small cookie sheet. Set aside.
FOR THE TOPPING:
NOTE: If using frozen cranberries, thaw before using.
In a small bowl, combine chopped cranberries, nuts, 1/2 cup granulated sugar and orange zest. Press into bottom of spring form pan. Set aside.
Preheat oven to 350 degrees.
FOR THE CAKE:
In mixer on medium speed, combine eggs, melted butter, fresh orange juice and 1 cup granulated sugar. Add flour, salt and almond extract. Mix until smooth. Batter will be somewhat thick.
Spread batter over cranberry-nut mixture. Bake for 30-40 minutes or until cake tests done. Cool upright for 15 minutes on wire rack. Invert onto cake plate. Serve warm with vanilla ice cream or whipped cream.
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