Wheat Flour Cranberry Cake

Wheat Flour Cranberry Cake

Wheat Flour Cranberry Cake

A new twist on something old.

Wheat Flour Cranberry Cake. More dense and compact.

This was a neat little recipe. We’ve all had a cranberry loaf or bread or cake but not with sprouted wheat flour before. You may find that this is a new favorite for you. Just bake and enjoy …

The Recipe


Recipe Ingredients

  • 2/3 c. thin yogurt (or buttermilk)
  • 6 T. butter, melted and cooled slightly
  • 3/4 c. maple syrup
  • zest of one orange (or lemon)
  • 1 egg, lightly beaten
  • 2 c. sprouted soft wheat flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1 t. kosher salt
  • 6 oz. cranberries (about 1 1 /2 c.), coarsely chopped (I use a food processor)
  • 1/2 c. toasted pecans or walnuts


Recipe Directions

  • Preheat oven to 375. Dip a pastry brush in the melted butter, and coat the inside of a standard size loaf pan.
  • Stir together yogurt (or buttermilk), maple syrup, orange zest, melted butter, and egg.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt. Add the wet ingredients, and stir gently just to combine using a rubber spatula. Fold in the cranberries and nuts, and spread into prepared pan – being sure to spread it well into the corners.
  • Bake at 375 for 15 minutes, then lower the heat to 350 and continue baking for 45-55 minutes until the top is deep golden brown and a tester comes out mostly clean. (I’ll try baking this next time at a lower temperature throughout the whole baking time.) If the loaf appears to be darkening too fast during baking, tent it with foil.
  • Remove from oven, let stand in the pan on a wire rack for 10 minutes before removing from pan to cool completely before slicing.


Wheat Flour Cranberry Cake

Wheat Flour Cranberry Cake

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