• 10 tablespoons unsalted butter
  • 1 1/3 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt


  • 1 1/2 cups all-purpose flour, plus additional for the pan
  • 1/2 cup plus 2 tablespoon granulated sugar
  • 1 1/2 teaspoons 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
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, thawed


  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. Remove from the heat and allow to cool slightly.
  2. Combine the flour, brown sugar, cinnamon, and salt in a large bowl. Stir in the browned butter until large crumbs form; set aside.
  3. For the cake, preheat the over to 350 degrees F. Butter and flour a 9-inch square baking pan; set aside.
  4. Mix the flour, granulated sugar, baking powder, salt, cinnamon, and orange zest in a large bowl. Set aside.
  5. Cook and stir the butter in a skillet over medium heat until it foams, begins to turn brown, and smells nutty. Cool slightly.
  6. Combine the egg, milk, orange juice, vanilla, and browned butter in a separate bowl. Pour the egg mixture into the dry ingredients and stir just until combines. Spread the batter in the prepared pan. (It will look like a small amount of batter.) Distribute the cranberries over the batter, pressing them into the batter slightly.
  7. Sprinkle the crumb topping evenly over the cake, pressing down on it slightly. )This will be a very generous amount of crumbs.) 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. Transfer to a wire rack and cool completely in the pan.