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Cardamom Crumb Cake

Ingredients

For the crumbs:

  • ½ cup all purpose flour
  • ½ cup coarsely chopped pecans
  • cup sugar
  • 1 tablespoon grated orange zest
  • ½ teaspoon Ground cardamom
  • ½ stick 4 tablespoon unsalted butter, cut into 8 pieces, at room temperature

For the cake:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ tablespoons ground cardamom
  • 1 teaspoon instant espresso powder
  • cup sugar
  • 2 tablespoon finely grated orange zest
  • 1 stick 8 tablespoon unsalted butter, melted and cooled
  • 2 large Eggs
  • ½ cup whole milk
  • ½ cup strong coffee cooled
  • 1 ½ teaspoon Pure vanilla extract

Instructions

  1. To make the crumbs, put all the ingredients except the butter in a bowl and toss them together with a spatula just to blend. Add the butter and, using your fingers or the spatula, mix everything together until you have crumbs of different sizes. Set the crumbs aside.
  2. Center a rack in the oven and preheat to 400.
  3. Butter an 8 inch square pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.
  4. To make the cake, whisk together the flour, baking powder, salt, cardamom, and espresso powder in a large bowl.
  5. Turn the dry ingredients out onto a sheet of wax paper and put the sugar and zest in the bowl. Rub them together with your fingers until the sugar is moist and the fragrance of orange strong, then return the dry ingredients to the bowl and whisk to blend.
  6. Put the remaining ingredients in another bowl and whisk them to blend. Pour the wet ingredients over the dry and stir – don’t beat – to mix.
  7. Scrape the batter into the prepared pan and top with a thick, even layer of the crumbs. Pat the crumbs ever so gently into the batter.
  8. Bake for 30-35 minutes, or until the cake has risen (it will crown), the crumbs are golden and a thin knife inserted in the center comes out clean. Transfer to a rack to cool.