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Cranberry Crumb Cake

cooking.nytimes.com
  • 240 minutes
  • Serves 24

INGREDIENTS

1/2 cup

unsalted butter

2 1/2 cups

flour

1 1/2 tsp

baking powder

3/4 tsp

kosher salt

1/2 tsp

baking soda

1 1/4 cups

granulated sugar

1 tbsp

orange zest

2 larges

eggs

2 tsp

vanilla extract

1 cup

full-fat milk

3 cups

cranberries

1 1/2 cups

flour

1 cup

light brown sugar

1 tsp

ground cinnamon

1/2 tsp

kosher salt

1/2 cup

unsalted butter