- Cooking Time: 45
- Servings: 4-6
- Preparation Time: 10
- 2 cups of fresh cranberries
- 1 stick of unsalted butter, softened
- 1/2 cup toasted, chopped pecans
- 1/3 cup granulated sugar plus additional 1/3-1/2 cup sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 tsp. salt
- Preheat your oven to 325 degrees F. Cut a piece of Reynolds parchment paper to fit the bottom and sides of a 8 x 8-inch baking pan. Grease with butter (optional).
- Sprinkle the cranberries and pecans evenly over the bottom of the pan/parchment. Evenly sprinkle 1/3 cup of sugar over the berries.
- Melt 6 Tbsp. of the butter and set aside.
- In a medium size bowl, whisk together 1/3-1/2 cup sugar and egg until thick and pale in color. Slowly beat in flour and salt. Add the butter slowly and beat until smooth.
- Pour batter carefully over the cranberries to cover them. Bake 45 minutes until golden brown. Cool on wire rack.
- Remove the cake by inverting it onto a serving dish and removing the Reynolds parchment paper. Without the parchment, the cake always stuck and had to be pryed out revealing a messy finished product, so do use the Reynolds parchment paper.
- Serve warm or cold, garnished with whipped cream if desired.
NotesI love cranberries. I found this recipe a few years ago and absolutely love it. Although it's not quite my original, I've altered it a bit to our taste. The tart berries and sweet batter make this a special treat whether served warm or cold. My only problem was it never came out of the pan, but alas, Reynolds parchment paper saves the day!