Clients of the company I work for give us fresh cranberries every year at Thanksgiving. this year, I decided to actually DO something with them.
I made this cranberry cake several times in one week because we just can't get enough of it. It's sweet with a golden crumb, soft and moist, and dense without being heavy, with juicy explosions of tart cranberries.
This is also really easy; it comes together in about 10 minutes. Sometimes, I will cover it in whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar.
Recipe makes 1 9x13 or 1 10" springform cake