New England Cranberry Duff Food

NEW ENGLAND CRANBERRY DUFF

New England Cranberry Duff image

To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then baked and inverted. The cranberries soften in the oven but the pecans stay crunchy, lending a textural flourish.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 7

Ingredients

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

Steps:

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.
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.
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.

NEW ENGLAND CRANBERRY DUFF

New England Cranberry Duff image

To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, then baked and inverted. The cranberries soften in the oven but the pecans stay crunchy, lending a textural flourish.

Provided by Chef mariajane

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup unsalted butter, softened
1 1/2 cups cranberries (fresh or frozen)
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

Steps:

Preheat oven to 325°F 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.
Mel 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 the salt, Pour in melted butter in a slow, steady stream, beating until smooth.
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 knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.

ENGLISH AND SCOTTISH CRANBERRY DUFF

English and Scottish Cranberry Duff image

A duff is a popular dessert enjoyed in England and Scotland. This was submitted to Penzey's by Kathy Valentine. Enjoy!

Provided by Sharon123

Categories Low Protein

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups whole raw cranberries
1 cup milk
1/4 cup melted butter (1/2 stick)
1 teaspoon pure vanilla extract
1/2 cup butter (1 stick)
1 cup sugar
3/4 cup cream (half & half or whipping cream)
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350°.
Sift together the dry ingredients. Add the cranberries, milk, melted butter and vanilla. Mix well. Pour into an 8 inch square buttered baking dish.
Bake at 350° for 40 minutes.
After the duff has been in the oven for 25 minutes, make the butter sauce by combining the butter, sugar and cream in a heavy-bottomed saucepan. Bring to a boil and then lower the heat. Stir in the vanilla and cinnamon and simmer for 10 minutes.
Serve warm drizzled with the sauce, with extra sauce on the side. Enjoy!

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