Tuesday, December 06, 2005

New England Cranberry Duff

A recent Martha Stewart Living magazine featured this recipe, and I've found it to be a big hit. It was great at Thanksgiving time, but cranberries are certainly welcome around Christmas, too. Only one recommendation: when they say it serves 6, laugh out loud. Garfield and I finished it by ourselves, but it's easy to double in a 9 x 13 baker. That way you can actually share with your children...if you're nice like that.

New England Cranberry Duff

Serves 6
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.

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

1. Preheat oven to 325°. 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.

2. 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.

3. 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.


Kim C. said...

Oh, I can hardly wait to get to WalMart for a bag of cranberries. Sounds like something I could finish off by myself...or double, serve everyone a skimpy portion (lots of sugar and fat, you know) then the leftovers would quietly disappear...

Texas Confederate said...

Steph, can we use the square baking stone as well?

Thanks. I hope you recover from travelitis.

Anonymous said...
This comment has been removed by a blog administrator.
Stephanie said...

TXCon., yes, you can use the square baking stone, just make sure it's well-greased. And "anonymous", yes, the Lord blesses greatly. Although far more than the $1.50 bag of cranberries and the magazine that was given to me!