Cranberry Pecan Upside Down Cake
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Cook time: 
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Serves: 6
 
Ingredients
  • 1 cup melted butter, divided
  • 1½ cup sugar, divided
  • 2 cups cranberries
  • ½ cup toasted pecans (do not skip the toasting. Toasting the pecans is essential!)
  • 2 eggs
  • 1 cup flour
  • pinch salt
  • 1 teaspoon vanilla
  • 1 teaspoon ground cardamom
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9" glass pie plate, melt ¼ cup (1/2 stick of the butter) and combine with ½ cup of sugar. Add cranberries, then pecans.
  3. In a separate bowl, mix remaining ¾ cup melted butter and 1 cup sugar with eggs, flour, vanilla, salt, and cardamom. Pour over the cranberry pecan mixture.
  4. Bake for 30 minutes. Let cool slightly, then loosen the edges with a thin knife and turn out onto a plate.
Notes
Adapted from Laurie Colwin's Nantucket Cranberry Pie. Seriously, have you bought all her books yet? Why not?
Recipe by The Domestic Front at http://www.thedomesticfront.com/cranberry-pecan-upside-down-cake/