Cranberry Upside Down Cake

  
Buttery berries and crunchy nuts. Did I really just say that?

INGREDIENTS

1/2 cup unsalted butter, softened

1 1/2 cups fresh or frozen cranberries

1/3 cup pecans, toasted, coarsely chopped

1/3 cup plus 1/2 cup sugar

1 large egg

1/2 cup all-purpose flour

1/4 teaspoon salt

DIRECTIONS

Preheat oven to 325 degrees. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.

Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour, and then 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 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.

I got the recipe here.

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