INGREDIENTS
½ cup unsalted butter
1 ½ cups fresh cranberries
1/3 cup pecans, toasted, coarsely chopped
1/3 cup sugar plus ½ cup surgar
1 large egg
½ cup all purpose flour
¼ teaspoon salt
Preheat oven to 325 degrees.
Butter bottom and halfway up sides of an 8 inch square glass baking dish, using 2 tablespoons of butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, the sprinkle with 1/3 cup sugar. Set aside.
Melt remaining 6 tablespoons of butter in saucepan over medium heat. Put egg and remaining ½ cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about one minute. Reduce speed to medium-low, gradually beat in flour and salt. Pour in melted butter in a slow steady stream, beating until smooth.
Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack for 10 minutes. Run a knife around the edge to loosen and invert to unmold onto a serving platter. Serve warm or at room temperature.
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