Alternate Cranberry pie cake

Alternate Cranberry pie cakeIngredients                               

1 tablespoon melted butter
2 cups fresh or frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup granulated sugar
2 large eggs
3/4 cup (12 tablespoons) butter, melted and cooled slightly
1 cup granulated sugar
1 cup Unbleached All-Purpose Flour
1/2 teaspoon salt*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
coarse white sparkling sugar, for topping
*Reduce the salt to 1/4 teaspoon if using salted butter.
Instructions
Preheat the oven to 350°F.
Lightly grease a 10" pie plate or 9" square cake pan.
Melt 1 tablespoon butter, drizzle it into the bottom of the pan.
Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
Spread the thick batter over the cranberries and nuts in the pan, using a spatula or wet fingers.
Sprinkle coarse sparkling sugar atop the batter.
Bake the cake for 40 to 45 minutes, until tester inserted in the center comes out clean. Serve warm or at room temperature with whipped cream or ice cream (optional) 

Tips: If using frozen cranberries, either let them thaw a bit after chopping or add a couple of minutes to the baking time.