New England Cranberry Duff

So I tried this recipe last night and it was so good. I have been looking for a recipe to use up the bag of frozen organic cranberries that have been sitting in my freezer; and this one was the winner! Due to comments on the Martha Stewart website, I doubled the batter recipe and left the fruit/nut measurements the same. I also added a pinch of orange zest to the mix.

Serves 6

* 1/2 cup unsalted butter, (1 stick), softened
* 1 1/2 cups fresh or frozen cranberries
* 1/3 cup pecans, toasted, coarsely chopped
* 1/3 cup plus 1/2 cup sugar
* 1 large egg
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* pinch of orange zest (optional)


Directions

1. Preheat oven to 325 degrees. 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. Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. 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 then salt. Pour in melted butter in a slow, steady stream, beating until smooth.
3. 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 a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.