INGREDIENTS
Butter, for greasing
2 heaping cups cranberries
3/4 cup pecans, chopped (measure, then chop)
2/3 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 whole eggs, lightly beaten
1 teaspoon almond extract
1/4 teaspoon salt
1 tablespoon sugar for sprinkling
PREPARATION
- Preheat oven to 350 degrees.
- Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan.
- Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
- In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract and salt. Stir gently to combine.
- Pour batter slowly over the top in large ribbons in order to evenly cover the surface. Spread gently if needed.
- Bake for 45 to 50 minutes. Five minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
- Cut into wedges and serve with ice cream or whipped cream.
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