Left-over cranberry sauce, anyone??
Preheat oven to 350 degrees. Line a 13 x 9 inch baking dish with parchment paper, leaving an overhang on the 2 long sides.
Cook butter in a small saucepan over medium heat, stirring often until it foams, then browns, about 5-8 minutes. Set aside to cool slightly.
Add cranberry sauce to a separate saucepan and smush, stirring to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently until fairly smooth, about 2-3 minutes. Set aside to cool slightly.
In a medium bowl, combine the sugar and orange zest, using your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda and cardamom to the bowl. Whisk to combine.
In a large bowl, whisk the eggs, yogurt and vanilla until smooth. Add dry ingredients to the wet ingredients and stir just to combine. The mixture will be quite thick, like cobbler batter. Add the browned butter, scraping any browned bits from the bottom of the pan and stir to combine.
Transfer the batter to the prepared pan and spread into a fairly even layer to fill the dish from corner to corner. Dollop the cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter.
Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45-50 minutes. Let cool before using parchment over hang to remove from pan.
1/2 cup butter
14 oz. cranberry sauce, jellied or whole berry
3 T. orange juice
1 T. orange zest
1 T. lemon juice
1 1/4 cup granulated sugar
2 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. ground cardamom
3 large eggs
1 1/2 cups plain or vanilla Greek yogurt
1 tsp. vanilla extract