Orange Cardamom Crumb Cake
User Reviews
5.0
30 reviews
Excellent
Orange Cardamom Crumb Cake
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My orange cardamom crumb cake is a New York style coffee cake bursting with fresh orange flavor and piled high with lightly spiced crumbs. Breakfast really doesn't get much better.
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Ingredients
crumbs
- 2 1/2 cups all purpose flour
- 1 cup brown sugar, lightly packed
- 2 tsp ground cardamom
- 1 cup (2 sticks) butter, melted and sightly cooled
cake wet ingredients
- 1/2 cup granulated sugar
- peeled zest of 1 navel orange
- 2 Tbsp vegetable oil
- 1 large egg
- 1/2 cup milk
- 1 1/2 tsp vanilla extract
cake dry ingredients
- 1 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
for dusting
- confectioner's sugar
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Instructions
- Preheat oven to 325F. Spray and flour a quarter sheet pan (9 x 12 1/2)
- To make the crumb topping put the flour, sugar, and cardamom in a bowl. Add the melted butter and stir briefly with a spatula, then go in with your hands and toss the mixture together until everything is evenly moistened and you get large crumbs. Break any big chunks apart with your fingers as you toss. Once it is all evenly combined, set aside.
- Put the sugar and orange zest in a food processor and process until the zest is completely incorporated and the sugar is moist and orange. Pulse the machine to make sure there are no chunks of zest left.
- Put the orange sugar, oil, egg, milk, and extract in a bowl and whisk together.
- In another bowl whisk together the 1 1/2 cups flour, baking powder, and salt.
- Add the dry mixture to the wet and blend gently with a spatula.
- Spread the batter into your prepared pan. It will be a thin layer, but spread out as evenly as you can.
- Top the batter with the crumbs, breaking up any large crumbs with your fingers. Be sure to get them evenly scattered, and don't forget all the edges and corners. You don't want a big mound in the middle.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through cooking.
- Let the cake cool on a rack for 15 minutes, then dust with powdered sugar. Enjoy warm, or at room temperature. This crumb cake is best the day it is made, but will keep on the counter, covered, for a couple of days.
Equipments used:
Notes
- As you can see, this is a thin cake, so small differences in pan size, oven temperature, or ingredient measuring can have an impact on the final outcome, so be precise and make sure to check your oven temperature with an oven thermometer.
- If your cake is not cooked through, add a few more minutes to the baking time. If your cake is dry, it baked too long. You want to hit that sweet spot where the cake is cooked through, but not over cooked. This cake is worth perfecting, and once you've got it right for your oven, you'll have a recipe you'll make over and over again.
Nutrition Information
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Calories
333kcal
(17%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
141mg
(6%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
473IU
(9%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 141mg | 6% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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