Orange Cardamom Crumb Cake
User Reviews
5
Orange Cardamom Crumb Cake
Description
This Orange Cardamom Crumb Cake is prepared by blending dry ingredients for the crumb topping, including flour, brown sugar, and ground cardamom, combined with melted butter to create large moist crumbs. The cake batter incorporates orange zest mixed with sugar, vegetable oil, egg, milk, and vanilla, combined gently with a flour-based dry mix including baking powder and salt. The thin batter is spread evenly in a quarter sheet pan and topped generously with the crumb mixture.
Baked at 325°F, the cake develops a tender texture with aromatic citrus notes from the fresh orange zest and a hint of spice from cardamom. The crumb topping adds a sweet, buttery crunch that contrasts with the soft cake beneath. A light dusting of confectioners sugar finishes the presentation and adds subtle sweetness.
This cake is ideal for serving at breakfast or with tea, offering delicate flavors and a fine crumb texture. Precision in pan size, measuring, and oven temperature is important due to the thinness of the cake to avoid dryness or undercooking.
Adjust baking times as needed for doneness, aiming for a fully cooked but moist crumb. Once perfected, this cake can become a repeat favorite for its unique orange and cardamom profile and crumbly topping.
Ingredients
crumbs
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar lightly packed
- 2 tsp ground cardamom
- 1 cup butter 2 sticks, melted and slightly cooled
cake wet ingredients
- 1/2 cup granulated sugar
- orange zest peeled, 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
- confectioners sugar
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.
Notes
- Use an oven thermometer to ensure accurate temperature for even baking of this thin cake.
- Carefully measure ingredients and use the specified pan size (9 x 12 1/2 inches) for best results.
- Adjust baking time slightly if the cake is undercooked or drying out; target a moist, fully baked texture.
- The cake’s thinness means small differences in oven settings or ingredient amounts affect the final texture.
- Dust with confectioners sugar just before serving for added sweetness and presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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