Cranberry Duff

Back in France, we did not use cranberries simply because they did not exist there. They were one of the delicious discoveries I made when I moved to North America. The tartness of the cranberries is nicely balanced with the buttery caramel created by the butter and sugar. The pecans add crunchiness to this finger-licking good cake. I like to use oat flour to cut down on my gluten intake, but you can also use all-purpose flour.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: French

Keyword: christmas, dessert, gluten free option

Servings: 6

Ingredients

8 tablespoons salted butter softened (6+2)
2 cups fresh or frozen cranberries
0.3 cup pecans
0.3 cup sugar
0.5 cup sugar
1 large egg
0.5 cup all-purpose flour or oat flour

Instructions

Prepare the Pecans: Preheat oven to 350°F. Grease a baking sheet with vegetable oil. Spread the pecans on the sheet and place in the oven just until they become aromatic, about 5 minutes. Watch them carefully as they are easily scorched. Let them cool down, then chop coarsely.
Make the Cake: Reduce the oven temperature to 325°F. Butter bottom and halfway up sides of an 8-inch square baking dish using 2 tablespoons butter. Cut a piece of parchment paper the same size as your baking dish, and place it on the bottom. Spread cranberries evenly. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.
Melt remaining 6 tablespoons butter in a microwave; set aside. Put egg and the remaining 1/2 cup sugar in the bowl and whisk together until pale and thick. Gradually beat in flour. Pour in melted butter, beating until smooth.
Slowly pour batter to cover cranberries. Bake until golden brown, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around the edge to loosen, and invert to unmold onto a serving platter. Be careful and slow when peeling off the parchment paper. Serve warm or at room temperature.

Cooking Tips for Perfect Cranberry Duff

This is a delightful dessert that showcases the tartness of cranberries, balanced by a light and fluffy cake. Here are some essential cooking tips to ensure your cranberry duff turns out perfectly:

Choose Fresh Cranberries: Fresh cranberries provide the best flavor and texture. If using frozen cranberries, ensure they are fully thawed and drained to avoid excess moisture.
Prepare the Batter Carefully: When mixing your batter, avoid overmixing to maintain a light texture. Mix just until the ingredients are combined for a fluffy outcome.
Proper Baking Dish: Use a well-greased baking dish to prevent sticking. A 9-inch round or square dish works well for this dessert.
Check for Doneness: Use a toothpick to check if your cranberry duff is cooked through. Insert it into the center; if it comes out clean, it’s ready!
Serve Warm: Cranberry duff is best served warm, often with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors.
Experiment with Spices: Add a pinch of cinnamon or nutmeg to the batter for an extra layer of flavor that complements the cranberries beautifully.

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