If you like cranberries and pecans, this one’s for you. Prepare the pan, assemble the ingredients, and once you start the process it’s about as easy as they come. Delicious beyond words, and I take no credit, as this recipe is straight from The Pioneer Woman.
INGREDIENTS
2 cups (heaping) cranberries
3/4 cup pecans, chopped (measure, then chop) (see NOTES)
1 2/3 cups plus 1 tbsp. granulated sugar, divided
1 cup all-purpose flour
1/2 cup unsalted butter, melted, plus more for greasing
2 eggs, lightly beaten
1 tsp. pure almond extract
1/4 tsp. salt
Vanilla ice cream or whipped cream, to serve
DIRECTIONS
Preheat the oven to 350°F.
Generously butter a cake pan or pie pan. (see NOTES)
Add the cranberries to the bottom of the pan. Sprinkle on the chopped pecans, then sprinkle on 2/3 cup of the sugar.
In a mixing bowl, combine the flour, 1 cup sugar, the melted butter, eggs, almond extract, and salt. Stir gently to combine.
Slowly pour the batter over the top of the cranberries and pecans in large ribbons in order to evenly cover the surface. Spread gently if necessary. (see NOTES)
Bake for 45 to 50 minutes. It helps to put a cookie sheet under to catch drips.
Once cool and removed from the pan, cut it into wedges and serve – ice cream or freshly whipped cream optional.
NOTES
I like to start with pecan halves, and use my fingers to break them into pieces as close to the same size as possible. This gives them a good crunch, ideal when your bite also contains the softer and sweeter cranberries.
I prefer a 9″ springform pan. Butter the bottom and sides of the pan, then line with parchment, and you should never have any issue with it releasing.
This batter is thicker than most, and I highly recommend using a cookie scoop to drop mounds of batter over the cranberries and pecans. A small offset spatula makes it easy to obtain uniformity, without moving the cranberries and pecans all around.
never 2 old 2 start cooking 