Step 1

Preheat the oven to 325 degrees.

Step 2

Spray a 9-inch springform pan with cooking spray. Pour the cranberries into the bottom of the pan. Sprinkle the chopped walnuts and 1/2 cup of the granulated sugar over the berries. Set aside.

Step 3

Combine the flour, butter, almond extract, vanilla extract, salt, and eggs with the remaining 1 cup of sugar in a large bowl. Stir until well combined.

Step 4

Pour the cake batter over the berries and gently smooth the top. Set on a large rimmed baking sheet to catch butter that might leak out. Bake for 40 to 55 minutes, until the edges of the cake are lightly browned and the center is set.

Step 5

Cool for 2 hours on a wire rack, then serve.

Step 6

The pie is best eaten the same day it’s made but you can store it for up to a day, covered, at room temperature before serving.

Step 7

If you have uneaten cake, you can store it in the fridge for up to 2 days; pop slices in the microwave to soften them a bit before serving because the fridge makes the cake quite hard.