Yesterday we did our first ever Thanksgiving (yes, we Canadians celebrate Thanksgiving a month earlier than our neighbours down south, never really understood why…) dinner at home. Offner and I spent tons of time in the kitchen preparing enough food for an entire army (we were only 6!). We had three services: the appetizers (cheese, sausage, cold cuts, vegetables, foie gras, salads, etc.), the mains (chicken, roasted vegetables, Quenelles, quiche, mashed potatoes, cranberry sauce, etc.) and the desserts (fresh fruit, homemade apple pie and homemade New England Cranberry Duff). It was heavenly!
I spent lot’s of time in the kitchen as a kid helping my mom make desserts for any kind of celebration or party she’d throw. Since I moved out almost eight years ago, I haven’t made too much dessert. Yesterday’s dinner was the perfect occasion to whip out my old dessert making skills and make a perfect fall creation. I usually always either invent recipes or add my own personal twist on recipes I already know but this time, I tried an all new recipe that I found on Martha Stewart’s website.
Last week I received cranberries with my Fresh City Farms basket so I wanted to make something with them. I found this New England Cranberry Duff cake that looked amazing on her site. It was an absolute hit! Not only does it not require many ingredients, it’s also super easy and quick to make. I decided to double to recipe to make the cake thicker. Not only is it great as a dessert but it’s also perfect for a snack or even breakfast!
Here’s the recipe taken directly from Martha’s website:
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.
So happy with how it turned out! Yummy!! 🙂