New England Cranberry Duff

1. 1

   Preheat oven to 325u00b0F 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.

2. 2

   Mel remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside.

3. 3

   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 the salt, Pour in melted butter in a slow, steady stream, beating until smooth.

4. 4

   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 knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.