Cranberry Snacking Cake

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   1. Position the baking rack in the middle and heat the oven to 350oF (click here for Celcius/Gas Mark). In a heavy-bottomed saucepan, melt the butter over low heat and cook it until the solids become milk chocolate brown. This can take anywhere between 5 and 10 minutes, so use your sense of smell to rely on when the butter has browned. When you smell the nuttiness and the foaming and bubbling generally ceases-your butter should be ready. Remove from heat and set aside.

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   2. Line a 9-inch square cake pan with a strip of parchment paper in both directions so that all four sides of the pan have a little extra paper peeking out, and brush the bottom and sides with 1 tablespoon of the melted, browned butter. In a medium bowl, toss together the cranberries, walnuts, and 1/2 cup sugar until combined. Transfer the mixture to your baking dish and set aside.

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   3. Check the brown butter and make sure it's cooled slightly. Into a large bowl add the flour, remaining sugar, remaining butter, eggs, zest, vanilla, and salt and mix until well combined. Pour the batter over the cranberry-nut mixture and sprinkle with a little demerara sugar on top, if you like. Transfer the pan to the oven and bake for 55 to 60 minutes (add a few extra minutes if using frozen cranberries - mine took 65 minutes), or until a cake tester comes out without batter or crumbs. You want it to be a consistency of a slightly more baked than a chewy cookie. Transfer the cake to a cooling rack and let cool to room temperature before slicing.

* Per serving · 4 servings · Values may vary.

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