Here’s another retro dessert, sometimes called a pie even though there’s no crust. It’s never made in a sheet pan, usually in a pie plate, but we couldn’t resist adapting it here because we so love its great texture—a cross between a cake and a pie, with a crackly top and a soft, cakey inside. We make this all year round because we stock up on cranberries when they’re in season in the fall, carefully squirreling them away in the freezer.
20 tablespoons (2½ sticks) unsalted butter, melted and cooled to room temperature, plus additional for the sheet pan
2½ cups all-purpose flour
2½ cups granulated white sugar
1 teaspoon baking powder
½ teaspoon salt
5 large eggs, at room temperature
2 teaspoons vanilla extract
1½ pounds frozen cranberries (about 5 cups)
1½ cups chopped walnuts
1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously butter the inside of a 13 × 18-inch lipped sheet pan.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl until uniform.
3. Whisk the melted butter, eggs, and vanilla in a second bowl until smooth. Pour into the flour mixture and use a wooden spoon to stir into a very thick batter.
4. Stir in the cranberries and walnuts until uniform. Using an offset spatula, spread the mixture evenly into the prepared pan.
5. Bake until lightly browned and set and a toothpick or cake tester inserted into the center of the cake without touching a cranberry comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack to room temperature, at least 1½ hours, before serving.
TESTER NOTES
We use frozen cranberries so they better retain their shape as they bake. However, once they’re added to the batter, it will become super thick, almost paste-like. You’ll need to work with a sturdy wooden spoon to get them incorporated—and you’ll need to work hard to get the batter spread into the pan. Don’t dump it all in the middle. Instead, dollop it all over the pan, then start spreading the pieces together.
