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.
Spiced Cranberry Buckle
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.
Linda | Brunch with Joy
I've never tried buckle before but it sounds interesting. And I'm with you...I love leftovers 🙂
Liz
I love a blueberry buckle, so I'm certain I'd adore your delicious twist!
cheri
Hi Susan, love buckles, so I know I would just adore this! You must be in Tahoe. Happy Holidays to you and your husband!
Suzanne
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.
Family Foodie
This looks absolutely amazing... so perfect for this time of year!
Constance Smith
Now THIS is a beautiful dessert! Perfect for this time of year!
Lauren @ Healthy Delicious
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!
MealDiva
What a yummy way to use up leftover cranberry sauce!
Tara
What a gorgeous looking buckle. I have never made anything like this before. I love that it has cranberries in it. Great recipe!!
Shaina
Looks gorgeous!! This is new to me, but definitely something I'd love to try.
Oui, Chef
Freakin' brilliant! Such a great way to use up cranberry sauce.
Brianne @ Cupcakes & Kale Chips
This sounds just heavenly!!
Courtney @ Neighborfood
This is so incredibly beautiful. It would be such a fabulous weekend dessert (or breakfast!)
Choc Chip Uru
This buckle looks delicious, the cranberry sauce would be finger licking good 😀
Cheers
Choc Chip Uru
Cindys Recipes and Writings
I love the cranberry switch in here!
Bobbi's Kozy Kitchen
That is one gorgeous loaf Susan!!
Nichole
Oh, how I want this!
Ala
I'll be leaving room for this dessert, for sure! I love fruit buckles--happy holidays, gal!
Amy Kim (@kimchi_mom)
I love all your fruity buckles! This is a great way to use cranberry sauce!
Hope you have a great Thanksgiving!
Judy Charlotte
Thanks to this I'll now try buckles. Looks yummy.
Sarah
Lovely! Adore my cranberries for sure
Julie @ Texan New Yorker
Do not leave me alone with the pan. Just don't. I love cranberries and this looks fabulous!