Cranberry-Orange Snacking Cake

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Go from opening a can to cutting a slice in about an hour.

Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.

Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently , until smooth, 2–3 minutes. Set aside to cool slightly. In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.

 

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I made this yesterday, using up my leftover homemade sauce. My son said it’s the best thing I’ve ever made.

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