Unlike a can of pumpkin purée, which I’m happy to eat in the form of muffins or a loaf cake any time between August and January, canned cranberry sauce has a very narrow window of opportunity for use. This is a simple recipe for a snacking cake, the kind of easy unfrosted treat that works just as well for breakfast as it does an afternoon pick-me-up. The cake batter gets orange too, in the form of zest rubbed into the sugar. This step helps ensure that the zest is incorporated evenly throughout the cake and doesn’t clump in one spot. Spoon your cranberry in spots across the top, then use a knife to swirl the batter and sauce together.
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