Cranberry and candied ginger buckle from Christopher Kimball's Milk Street Magazine, Nov/Dec 2019 (page 26)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 09, 2019

    I made 2/3 recipe in a 9"x9" pan; it baked in 40 min. Since we were having this as a breakfast cake, I used white whole wheat flour and substituted plain whole milk yogurt for the sour cream. The cake was easy to make and was pleasantly moist, even after a couple of days. It wasn't overly sweet. The cranberries and ginger went well together.

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