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
- 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
- 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.