Orange and Cranberry Crumb Cake

Share this recipe:

Share on facebook
Share on twitter
Share on pinterest
Category
Ingredients
Topping:
 10 tbsp unsalted butter
 1 ⅓ cups all-purpose flour
 ¾ cup packed light brown sugar
 1 tsp ground cinnamon
 ¼ tsp salt
Cake:
 Softened butter, for the baking pan
 1 ½ cups all-purpose flour, plus additional for the pan
 ½ cup plus 2 tablespoons granulated sugar
 1 ½ tsp baking powder
 ½ tsp salt
 ¼ tsp ground cinnamon
 Zest of 2 oranges
 2 tbsp unsalted butter
 1 large egg
 ½ cup milk
 2 tbsp orange juice
 1 ¼ tsp vanilla extract
 1 ½ cups fresh or frozen cranberries, thawed
Directions
1

For the topping, cook and stir the 10 tablespoons butter in a skillet over medium heat until the butter foams, begins to turn light brown, and smells nutty.

2

Remove from the heat and allow to cool slightly.

3

Combine the flour, brown sugar, cinnamon, and salt in a large bowl.

4

Stir in the browned butter until large crumbs form; set aside. For the cake, preheat the oven to 350°F.

5

Butter and flour a 9‑inch square baking pan; set aside.

6

Mix the flour, granulated sugar, baking powder, salt, cinnamon, and orange zest in a large bowl.

7

Set aside.

8

Cook and stir the butter in a skillet over medium heat until it foams, begins to turn brown, and smells nutty.

9

Cool slightly.

10

Combine the egg, milk, orange juice, vanilla, and browned butter in a separate bowl.

11

Pour the egg mixture into the dry ingredients and stir just until combined.

12

Spread the batter in the prepared pan. (It will look like a small amount of batter.)

13

Distribute the cranberries over the batter, pressing them into the batter slightly.

14

Sprinkle the crumb topping evenly over the cake, pressing down on it slightly. (This will be a very generous amount of crumbs.)

15

Bake for about 50 minutes or until the crumbs are golden and a cake tester inserted in the center of the cake comes out clean.

16

Transfer to a wire rack and cool completely in the pan.

Ingredients

Ingredients
Topping:
 10 tbsp unsalted butter
 1 ⅓ cups all-purpose flour
 ¾ cup packed light brown sugar
 1 tsp ground cinnamon
 ¼ tsp salt
Cake:
 Softened butter, for the baking pan
 1 ½ cups all-purpose flour, plus additional for the pan
 ½ cup plus 2 tablespoons granulated sugar
 1 ½ tsp baking powder
 ½ tsp salt
 ¼ tsp ground cinnamon
 Zest of 2 oranges
 2 tbsp unsalted butter
 1 large egg
 ½ cup milk
 2 tbsp orange juice
 1 ¼ tsp vanilla extract
 1 ½ cups fresh or frozen cranberries, thawed

Directions

Directions
1

For the topping, cook and stir the 10 tablespoons butter in a skillet over medium heat until the butter foams, begins to turn light brown, and smells nutty.

2

Remove from the heat and allow to cool slightly.

3

Combine the flour, brown sugar, cinnamon, and salt in a large bowl.

4

Stir in the browned butter until large crumbs form; set aside. For the cake, preheat the oven to 350°F.

5

Butter and flour a 9‑inch square baking pan; set aside.

6

Mix the flour, granulated sugar, baking powder, salt, cinnamon, and orange zest in a large bowl.

7

Set aside.

8

Cook and stir the butter in a skillet over medium heat until it foams, begins to turn brown, and smells nutty.

9

Cool slightly.

10

Combine the egg, milk, orange juice, vanilla, and browned butter in a separate bowl.

11

Pour the egg mixture into the dry ingredients and stir just until combined.

12

Spread the batter in the prepared pan. (It will look like a small amount of batter.)

13

Distribute the cranberries over the batter, pressing them into the batter slightly.

14

Sprinkle the crumb topping evenly over the cake, pressing down on it slightly. (This will be a very generous amount of crumbs.)

15

Bake for about 50 minutes or until the crumbs are golden and a cake tester inserted in the center of the cake comes out clean.

16

Transfer to a wire rack and cool completely in the pan.

Orange and Cranberry Crumb Cake