New England 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, 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!

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.

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