New England Duff
- 12 tbsp butter, plus more for greasing
- 11/2 cups fresh or frozen cranberries*
- 1/3 cup pecans, toasted, coarsely chopped
- cup plus 1 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- *also wonderful with summer peaches and blackberries
- 1. Preheat oven to 325 u0b0F. 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 1/3 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!
butter, pecans, sugar, eggs, flour, salt, peaches
Taken from www.epicurious.com/recipes/member/views/new-england-duff-51126621 (may not work)