Spiced Cranberry Buckle | #SundaySupper | The Wimpy Vegetarian

Spiced Cranberry Buckle

Prep Time 15 mins Cook Time 1 hour 15 mins Total Time 1 hr 30 mins
Serves 1 loaf pan     adjust servings


  • 8.2 ounces all-purpose flour (assume 5 1/2 ounces = 1 cup of flour)
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ginger
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup sugar
  • grated zest from 1 medium navel orange
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup yogurt
  • 3/4 cup leftover cranberry sauce
  • 1 Tbsp turbanado sugar


  1. Preheat the oven to 375˚F.
  2. Whisk together the flour, baking powder, salt, and spices in a medium bowl.
  3. 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.
  4. Add the vanilla extract and beat for another minute.
  5. 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.
  6. 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.
  7. Bake for 75 minutes, or until a knife inserted into the middle comes out clean.
  8. Cool slightly before serving with some vanilla ice cream.


© 2014 The Wimpy Vegetarian. All rights reserved.