Cardamom Crumb Cake
User Reviews
4.5
Cardamom Crumb Cake
Description
This Cardamom Crumb Cake starts by mixing dry ingredients including flour, sugar, baking powder, salt, and ground cardamom. Small butter pieces are cut in until the mixture resembles coarse crumbs. Part of these crumbs are set aside as the streusel topping. Wet ingredients comprising milk, eggs, sour cream, and vanilla extract are whisked together and combined with the dry mixture just until blended to preserve cake tenderness.
The batter is spread in a greased 9x9 pan and topped with the reserved crumb mixture. Baking at 350°F for 40 to 45 minutes yields a moist, tall cake with a crisp, spiced crumb top. The cardamom imparts a fragrant, slightly citrusy warmth that distinguishes this cake from typical crumb cakes.
This cake can be served sliced for breakfast or dessert, pairing well with coffee or tea. Variations can replace cardamom with cinnamon or allspice for different warming spice notes. Using the correct pan size is important to ensure proper cake height and baking.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp ground cardamom
- 3/4 cup butter unsalted
- 2/3 cup milk
- 2 egg large
- 1/3 cup sour cream
- 1 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350F
- Spray a 9x9 square baking pan and line with parchment paper if you want to be able to lift it out for cutting. That part is optional.
- Put the flour, sugar, baking powder, salt and cardamom in the bowl of a food processor and pulse to combine, You can also do this by hand in a large mixing bowl.
- Cut the butter in small pieces and add it to the bowl. Pulse to combine, maybe about 20 pulses. The mixture should be crumbly with the butter well distributed and in very small pieces. You can also do this by hand with a pastry cutter.
- Measure out 1 cup of the mixture and set aside.
- Whisk together the wet ingredients and mix with the dry, just until combined. Spread the batter into the pan, and top with the reserved crumbs.
- Bake for 40-45 minutes, until a toothpick comes out clean.
Notes
- This recipe is adapted from Martha Stewart, focusing on cardamom but can substitute cinnamon or allspice.
- Use a 9x9-inch pan; a smaller pan will result in overflow due to batter volume.
- For easy slicing, lining the pan with parchment paper is optional but helpful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 122mg | 5% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
