The following recipe is from Josh Thomsen. Thomsen is a partner in the farm to table restaurant Agricola, which is slated to open in Princeton in January, 2013. 

Here is a simple recipe that’s BIG on flavor that your guests will love!

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp salt
• 1-3/4 cup butter, room temperature
• 1-1/4 cup sugar
• 1/4 cup chopped pecans
• zest of 1 orange
• 2 cup cranberries
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup whole milk
• 1/3 cup red currant jelly

1. Preheat oven to 350 degrees.
2. Sift flour, baking powder, cinnamon, salt, and orange zest in a medium bowl.
3. Melt 6 tbsp butter over medium-high heat. Add 8 tbsp sugar to dissolve, cooking until it reaches a bubbly boil. Pour into the bottom of an 8×2-inch round cake pan. Scatter cranberries and pecans over the “caramel” and press down gently.
4. In a mixer with a paddle attachment, cream 8 tbsp butter until soft. Add 1/2 cup sugar and beat until creamy, about 3 minutes. Add eggs one at a time, then vanilla. Add in half of flour mixture and beat on low until just incorporated. Add milk, then remaining flour mixture.
5. Spoon batter over cranberries and smooth with a spatula. Bake 40-45 minutes. Warm jelly until smooth to glaze warm cake