Today's entry is not for the faint of heart. It is tasty, but I won't lie to you, it definitely falls under the "splurge" category. I give you Cranberry Cake, more coffee cake in my humble opinion, but not dry and crumbly. I like to bake it in a 9" glass brownie pan, not only because that's what I have, but because I think it makes better squares than wedges. This is nice to serve any time of the year, but since cranberries are hard to find after January, it's a good idea to stash a few bags in your freezer.
Cranberry Cake
1 cup all-purpose flour
1 cup sugar
1/4 tsp salt
12 ozs fresh cranberries
1/2 cup pecans, chopped
1/2 cup butter, melted
2 eggs
1 tsp almond extract
Preheat oven to 350 degrees.
Grease a 9 inch pie pan.
Combine the flour, sugar and salt.
Stir in the cranberries and the nuts and toss to coat.
Stir in the butter, beaten eggs and almond extract.
Spread the batter into the pan.
Bake for 40 minutes or until a wooden pick inserted near the center comes out clean.
This will definitely be in foil baking cups on at least one cookie tray this year!
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