New England Cranberry Duff

Submitted by Chef mariajane

"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."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

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

directions

1. 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.
2. Mel remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside.
3. 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.
4. 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.