I spent the better part of the weekend tearing through my cookbooks and email in an attempt to find this excellent recipe (whose provenance I no longer remember). Am posting it here because it's handy for holiday baking, and the flavor is incredible. I think I'm going to try doing it as a loaf, this year.
(Also posting it here so, if I lose it again, I'll have at least one certain place to look.) smileys/wink.gif
Browned Butter, Orange, and Cranberry Crumb Cake
Topping
1 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
2.5 ounces (5 tablespoons) butter
Crumb topping
Combine flour, brown sugar, cinnamon and salt in mixing bowl. Stir to blend well.
In a small sauté pan, melt butter over medium heat. Continue cooking until the butter
foams and starts to turn a light brown. It will smell “nutty.” At this point, remove from
heat and cool slightly.
Stir browned butter into the reserved dry ingredients to form the large, crumblike topping.
(Would be good with toasted pecan pieces.)
Cake
1 1/2 c. flour
1/2 c. + 2 tbsp. sugar
2 1/4 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. cinnamon
grated zest of two oranges
2 tbsp. butter
1 large egg
1/2 c. milk
3 tbsp. orange juice
1 1/2 tsp. vanilla extract
1 1/2 c. cranberries (fresh, or if frozen, defrost and drain)
Preheat oven to 350 degrees F. Butter and flour a 9x9 square baking pan.
Combine the flour, sugar, baking powder, salt, cinnamon and orange zest in a mixing
bowl.
In a small sauté pan, melt the butter over medium heat and continue cooking until the
butter foams, starts to turn a light brown and smells “nutty.” At this point, remove from
the heat and cool slightly. Reserve.
Combine the egg, milk, orange juice and vanilla in a separate mixing bowl and whisk to
blend.
Stir the egg mixture into the reserved dry ingredients. Add the cooled browned butter and
mix just to blend ingredients. Spread this batter into the prepared pan--it will be a small
amount of batter. Distribute the cranberries over the batter, pressing them into the batter
slightly.
Sprinkle the reserved prepared crumb mixture over the cake, pressing down slightly.
Drizzle about 2 tbsp. orange juice over the crumbs.
Bake for approximately 50 minutes until the crumbs are lightly golden and the cake tests
done. Cool completely in the pan.
(Also posting it here so, if I lose it again, I'll have at least one certain place to look.) smileys/wink.gif
Browned Butter, Orange, and Cranberry Crumb Cake
Topping
1 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
2.5 ounces (5 tablespoons) butter
Crumb topping
Combine flour, brown sugar, cinnamon and salt in mixing bowl. Stir to blend well.
In a small sauté pan, melt butter over medium heat. Continue cooking until the butter
foams and starts to turn a light brown. It will smell “nutty.” At this point, remove from
heat and cool slightly.
Stir browned butter into the reserved dry ingredients to form the large, crumblike topping.
(Would be good with toasted pecan pieces.)
Cake
1 1/2 c. flour
1/2 c. + 2 tbsp. sugar
2 1/4 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. cinnamon
grated zest of two oranges
2 tbsp. butter
1 large egg
1/2 c. milk
3 tbsp. orange juice
1 1/2 tsp. vanilla extract
1 1/2 c. cranberries (fresh, or if frozen, defrost and drain)
Preheat oven to 350 degrees F. Butter and flour a 9x9 square baking pan.
Combine the flour, sugar, baking powder, salt, cinnamon and orange zest in a mixing
bowl.
In a small sauté pan, melt the butter over medium heat and continue cooking until the
butter foams, starts to turn a light brown and smells “nutty.” At this point, remove from
the heat and cool slightly. Reserve.
Combine the egg, milk, orange juice and vanilla in a separate mixing bowl and whisk to
blend.
Stir the egg mixture into the reserved dry ingredients. Add the cooled browned butter and
mix just to blend ingredients. Spread this batter into the prepared pan--it will be a small
amount of batter. Distribute the cranberries over the batter, pressing them into the batter
slightly.
Sprinkle the reserved prepared crumb mixture over the cake, pressing down slightly.
Drizzle about 2 tbsp. orange juice over the crumbs.
Bake for approximately 50 minutes until the crumbs are lightly golden and the cake tests
done. Cool completely in the pan.