ounces all-purpose flour (assume 5 1/2 ounces = 1 cup of flour)
tsp baking powder
tsp kosher salt
tsp ground cloves
stick unsalted butter, at room temperature
grated zest from 1 medium navel orange
tsp vanilla extract
cup leftover cranberry sauce
Tbsp turbanado sugar
Preheat the oven to 375˚F.
Whisk together the flour, baking powder, salt, and spices in a medium bowl.
Cream the butter, sugar, and orange zest using a standing mixer fitted with a paddle attachment, about 5 - 6 minutes. Add one egg at a time, fully incorporating the first egg before adding the second.
Add the vanilla extract and beat for another minute.
Fold one-third of the spiced flour into the batter and ⅓ of the yogurt. Once it's mostly incorporated, repeat with the next one-third, and then the final one-third. Mix only until all the flour and yogurt are mixed into the batter. It will be a pretty thick batter.
Spread half of the batter in a loaf pan and spread ½ cup of the cranberry sauce on top. Spread the remaining batter on top of the cranberry sauce, and finish with the remaining ¼ cup of cranberry sauce. Sprinkle the turbinado sugar over the top.
Bake for 75 minutes, or until a knife inserted into the middle comes out clean.
Cool slightly before serving with some vanilla ice cream.