Cranberry Duff (modified from this Martha Stewart recipe)
1/2 cup unsalted butter, (1 stick), softened
1 1/2 cups fresh or frozen cranberries
1/3 cup walnuts, chopped
1/3 cup plus 1/2 cup sugar
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 325 degrees F. Butter bottom and sides of an 8-inch square baking dish using 2 tablespoons butter (reserve rest for recipe). Spread cranberries evenly over bottom of dish, then sprinkle walnuts on top. Cover with 1/3 cup sugar; set aside.
Melt remaining 6 tablespoons butter in a microwave-safe bowl or in saucepan over the stove; set aside. Place egg and the remaining 1/2 cup sugar in medium-size bowl. Beat with electric mixer on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low and gradually beat in flour, then salt. Pour in melted butter in a steady stream, beating until smooth.
Pour (or in my case, ladle) batter into pan to cover cranberries. Bake until golden brown and a toothpick inserted in center comes out clean, somewhere between 45 minutes and an hour. Let cool 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature. Yields 6 servings.
The first thing I should tell you is that this smells divine while baking, and you’ll be tempted to take it out of the oven and eat it early. Resist! Golden brown and thoroughly baked is the way to go. The second thing is that if the finished dessert is resisting your attempts to get it out of the baking dish, give up and serve like brownies. Or, you know... end up with a mess (I may have learned this the hard way). No matter what it will be delicious, though, so don't worry: happiness guaranteed.
Recommended for: when you’re inspired to bake on a fall day, an unusual take on the upside down cake, and a sweet and tart treat that goes beautifully with an afternoon cup of coffee or tea.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking.