Grease a 10 to 12″ bundt pan with the tablespoon of melted butter. Flour lightly and tap pan on counter upside down to remove almost all excess flour.
Toss half of the cranberries with a tablespoon of flour and gently fold them into the batter.
Remove from the oven, and cool in pan on wire rack for 10 minutes, then turn cake out onto wire rack to cool completely.