Best New England Duff Recipes

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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

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

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.

NEW ENGLAND CRANBERRY DUFF



NEW ENGLAND CRANBERRY DUFF image

Categories     Dessert

Yield 6 servings

Number Of Ingredients 7

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, and then baked and inverted. The cranberries soften in the oven but the pecans stay crunchy, lending a textural flourish.

Provided by @MakeItYours

Number Of Ingredients 7

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 DUFF



NEW ENGLAND DUFF image

Categories     Berry

Yield 8 servings

Number Of Ingredients 8

12 tbsp butter, plus more for greasing
1½ cups fresh or frozen cranberries*
⅓ cup pecans, toasted, coarsely chopped
⅓ cup plus 1 cup sugar
2 large eggs
1 cup all-purpose flour
½ teaspoon salt
*also wonderful with summer peaches and blackberries

Steps:

  • 1. Preheat oven to 325 °F. Using an 8-inch square baking dish, generously grease bottom and halfway up sides with butter. Sprinkle cranberries evenly over bottom of dish, topping with pecans and then with ⅓ cup sugar; set aside. 2. In medium bowl, whisk together eggs and remaining 1 cup sugar until pale and thick, about 1 minute. Gradually beat in flour and then salt. In a microwavable dish, melt remaining 12 tbsp butter; once melted, pour butter into dough mixture, beating until smooth. 3. Slowly pour batter into pan to cover cranberries. Bake about 45 minutes, until golden brown. Let cool on a wire rack for 10 minutes; then run a knife around edge to loosen. Invert onto a serving platter. Great at room temperature or warm with coconut sorbet!

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