Cranberry Duff Cake

Recipe from Suzanne Shirbroun, farmer from Clayton County

 Cranberry Duff Cake

Cranberry Duff Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 9

For the cake:

  • 2 cups flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups raw cranberries
  • 1 cup milk
  • ¼ cup melted butter
  • 1 teaspoon vanilla

For the sauce:

  • ½ cup butter
  • 1 cup sugar
  • ¾ cup whipping cream
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon

Preheat oven to 350°F. Sift together dry ingredients. Add cranberries, milk, butter and vanilla. Mix well. Pour into a buttered 8-inch square baking dish. Bake at 350°F for 40 minutes.

While the cake is in the oven go ahead and make up the butter sauce. Combine the butter, sugar and cream in a saucepan. Bring to a boil and then lower heat. Stir in vanilla and cinnamon and simmer for 10 minutes. Serve the duff warm with the sauce on the side.

Nutrition per serving: 506 Calories, 23g Total Fat, 69mg Cholesterol, 340mg Sodium, 72g Carbohydrate, 2g Fiber, 4g Protein