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    Home » DESSERTS

    Spiced Cranberry Buckle

    November 22, 2014 22 Comments

    Spiced cranberry sauce buckle.

    I love leftovers. They give me an infinite array of possibilities I don't normally have. It's all fun, but my favorite leftover to work with is cranberry sauce. It can go into bars, turnovers, scones, farro dishes, or become a sauce for pork. Last year I used it for a glaze with maple syrup on roasted butternut squash.

    This year I made a country cake called a buckle. Buckles are traditionally made with blueberries, but it seemed to me to be the perfect way to use up cranberry sauce. I added ground cloves and ginger to the batter so it's a spiced buckle, perfect for fall.

    This was baked at high altitude, at about 7000 feet, so if you're making this at sea level, here are some tips:

    • Add 1 ½ tablespoons flour and 1 teaspoon baking powder to the dry ingredients.
    • Subtract ¼ cup of the yogurt.
    • Bake at 350˚F instead of 375˚F.
    • Bake for 40-50 minutes.

    This comes out as a moist, slightly spiced cake with a middle and top layer of cranberry sauce, and can be made the day ahead, and just warmed slightly before serving.

    clove spiced buckle with cranberry sauce.
    Print Recipe
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    Spiced Cranberry Buckle

    Prep Time15 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 30 mins
    Course: Side Dish
    Servings: 1 loaf pan
    Author: Susan Pridmore

    Ingredients

    • 8.2 ounces all-purpose flour assume 5 ½ ounces = 1 cup of flour
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • ½ teaspoon ground cloves
    • ½ teaspoon ginger
    • 1 stick unsalted butter at room temperature
    • ¾ cup sugar
    • grated zest from 1 medium navel orange
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup yogurt
    • ¾ cup leftover cranberry sauce
    • 1 tablespoon turbanado sugar

    Instructions

    • 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.

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    Reader Interactions

    Comments

    1. Linda | Brunch with Joy

      November 22, 2014 at 11:01 pm

      I've never tried buckle before but it sounds interesting. And I'm with you...I love leftovers 🙂

      Reply
    2. Liz

      November 23, 2014 at 4:04 am

      I love a blueberry buckle, so I'm certain I'd adore your delicious twist!

      Reply
    3. cheri

      November 23, 2014 at 5:35 am

      Hi Susan, love buckles, so I know I would just adore this! You must be in Tahoe. Happy Holidays to you and your husband!

      Reply
    4. Suzanne

      November 23, 2014 at 7:46 am

      Great way to use leftover cranberry sauce Susan. This is a must try, I think it will taste great, I always make too much and need ways to use it.

      Reply
    5. Family Foodie

      November 23, 2014 at 8:06 am

      This looks absolutely amazing... so perfect for this time of year!

      Reply
    6. Constance Smith

      November 23, 2014 at 8:43 am

      Now THIS is a beautiful dessert! Perfect for this time of year!

      Reply
    7. Lauren @ Healthy Delicious

      November 23, 2014 at 10:00 am

      I haven't had a buckle in years. This cranberry one look amazing and I love the sound of those warm spices in it. Great recipe!

      Reply
    8. MealDiva

      November 23, 2014 at 10:14 am

      What a yummy way to use up leftover cranberry sauce!

      Reply
    9. Tara

      November 23, 2014 at 12:59 pm

      What a gorgeous looking buckle. I have never made anything like this before. I love that it has cranberries in it. Great recipe!!

      Reply
    10. Shaina

      November 23, 2014 at 1:35 pm

      Looks gorgeous!! This is new to me, but definitely something I'd love to try.

      Reply
    11. Oui, Chef

      November 23, 2014 at 4:08 pm

      Freakin' brilliant! Such a great way to use up cranberry sauce.

      Reply
    12. Brianne @ Cupcakes & Kale Chips

      November 23, 2014 at 9:06 pm

      This sounds just heavenly!!

      Reply
    13. Courtney @ Neighborfood

      November 24, 2014 at 8:32 am

      This is so incredibly beautiful. It would be such a fabulous weekend dessert (or breakfast!)

      Reply
    14. Choc Chip Uru

      November 24, 2014 at 11:29 am

      This buckle looks delicious, the cranberry sauce would be finger licking good 😀

      Cheers
      Choc Chip Uru

      Reply
    15. Cindys Recipes and Writings

      November 24, 2014 at 6:55 pm

      I love the cranberry switch in here!

      Reply
    16. Bobbi's Kozy Kitchen

      November 25, 2014 at 2:07 pm

      That is one gorgeous loaf Susan!!

      Reply
    17. Nichole

      November 25, 2014 at 3:31 pm

      Oh, how I want this!

      Reply
    18. Ala

      November 25, 2014 at 4:58 pm

      I'll be leaving room for this dessert, for sure! I love fruit buckles--happy holidays, gal!

      Reply
    19. Amy Kim (@kimchi_mom)

      November 26, 2014 at 8:04 am

      I love all your fruity buckles! This is a great way to use cranberry sauce!

      Hope you have a great Thanksgiving!

      Reply
    20. Judy Charlotte

      November 27, 2014 at 9:20 pm

      Thanks to this I'll now try buckles. Looks yummy.

      Reply
    21. Sarah

      November 28, 2014 at 10:23 am

      Lovely! Adore my cranberries for sure

      Reply
    22. Julie @ Texan New Yorker

      December 02, 2014 at 12:36 pm

      Do not leave me alone with the pan. Just don't. I love cranberries and this looks fabulous!

      Reply

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    Susan at The Wimpy Vegetarian

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    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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