Back in France, we did not use cranberries simply because they did not exist there. They were one of the delicious discoveries I made when I moved to North America. The tartness of the cranberries is nicely balanced with the buttery caramel created by the butter and sugar. The pecans add crunchiness to this finger-licking good cake. I like to use oat flour to cut down on my gluten intake, but you can also use all-purpose flour.
- 8 tablespoons salted butter softened (6+2)
- 2 cups fresh or frozen cranberries
- 0.3 cup pecans
- 0.3 cup sugar
- 0.5 cup sugar
- 1 large egg
- 0.5 cup all-purpose flour or oat flour
- Prepare the Pecans: Preheat oven to 350°F. Grease a baking sheet with vegetable oil. Spread the pecans on the sheet and place in the oven just until they become aromatic, about 5 minutes. Watch them carefully as they are easily scorched. Let them cool down, then chop coarsely.
- Make the Cake: Reduce the oven temperature to 325°F. Butter bottom and halfway up sides of an 8-inch square baking dish using 2 tablespoons butter. Cut a piece of parchment paper the same size as your baking dish, and place it on the bottom. Spread cranberries evenly. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.
- Melt remaining 6 tablespoons butter in a microwave; set aside. Put egg and the remaining 1/2 cup sugar in the bowl and whisk together until pale and thick. Gradually beat in flour. Pour in melted butter, beating until smooth.
- Slowly pour batter to cover cranberries. Bake until golden brown, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around the edge to loosen, and invert to unmold onto a serving platter. Be careful and slow when peeling off the parchment paper. Serve warm or at room temperature.