Ingredients
12 tbsp butter, plus more for greasing
1½ cups fresh or frozen cranberries*
⅓ cup pecans, toasted, coarsely chopped
⅓ cup plus 1 cup sugar
2 large eggs
1 cup all-purpose flour
½ teaspoon salt
*also wonderful with summer peaches and blackberries
Preparation
Preheat oven to 325 °F. Using an 8-inch square baking dish, generously grease bottom and halfway up sides with butter. Sprinkle cranberries evenly over bottom of dish, topping with pecans and then with ⅓ cup sugar; set aside.
In medium bowl, whisk together eggs and remaining 1 cup sugar until pale and thick, about 1 minute. Gradually beat in flour and then salt. In a microwavable dish, melt remaining 12 tbsp butter; once melted, pour butter into dough mixture, beating until smooth.
Slowly pour batter into pan to cover cranberries. Bake about 45 minutes, until golden brown. Let cool on a wire rack for 10 minutes; then run a knife around edge to loosen. Invert onto a serving platter. Great at room temperature or warm with coconut sorbet!
