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Browned-Butter Orange and Cranberry Crumb Cake

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Serves: 8

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients for Topping

1 stick unsalted butter plus

2 tablespoons unsalted butter

1 1/2 cups all-purpose flour

3/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

Ingredients for Cake

Softened butter, for the baking pan

1 ½ cups all-purpose flour, plus additional flour for the pan

1/2 cup granulated sugar, plus 2 tablespoons granulated sugar

1 ½ teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Zest of 2 oranges

2 tablespoons unsalted butter

1 large egg

1/2 cup milk

2 tablespoons orange juice

1¼ teaspoon vanilla extract

1½ cups frozen (or fresh) cranberries, thawed

Preparation

01For the topping: In a skillet over medium heat, stir in butter until butter foams, begins to turn lightly brown, and smells nutty. Remove from heat and allow to cool slightly.
02In a large bowl, combine flour, brown sugar, cinnamon and salt. Stir in browned butter until large crumbs form; set aside.
03For the cake: Heat the oven to 350 degrees F.
04Butter and flour a 9-inch square baking pan; set aside.
05In a large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, and orange zest; set aside.
06In a skillet over medium heat, cook and stir butter until it foams, begins to turn brown, and smells nutty. Cool slightly.
07In a separate bowl, combine the egg, milk, orange juice, vanilla and browned butter.
08Pour the egg mixture into the dry ingredients; stir just until combined.
09In the prepared pan, spread the batter (It will look like a small amount of batter.)
10Distribute cranberries over the batter and slightly press them in to the batter.
11Sprinkle the crumb topping evenly over the cake, pressing down on it slightly.
12 Bake for approximately 50 minutes or until the crumbs are golden and a cake tester inserted in the center of the cake comes out clean. Transfer cake to a wire rack; cool completely in the pan.

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