CARDAMOM CRUMB CAKE
Ground cardamom adds a soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey of Shippensburg, PA. If you don't like cardamom, you can substitute ground ginger or cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.
- Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries.
Nutrition Facts : Calories 518 g, Fat 18 g, Fiber 3 g, Protein 7 g
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Angelica Trujillo
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Brooklyn Green
[email protected]This cake was so easy to make and it turned out so well! The cardamom flavor is subtle but it really shines through. The crumb topping is the perfect finishing touch.
chaimaa feghoul
[email protected]I've made this cardamom crumb cake several times now, and it's always a hit. The cake is moist and flavorful, and the crumb topping is perfectly crunchy. I love that I can use fresh or ground cardamom, depending on what I have on hand.
Arpad Kovacs
[email protected]This cake was a bit dry for my taste. I think I would add an extra egg next time.
Tamara Mupanga
[email protected]I didn't have any cardamom on hand, so I used cinnamon instead. The cake still turned out great! I think the cinnamon gave it a nice warm flavor.
ramsheed haseena
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar next time.
Ethan Van j
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor of the cardamom. I will definitely be making this cake again.
Rodgerlee Fischer
[email protected]This cake is a great way to use up leftover cardamom. I had some leftover from making chai tea, and I didn't want it to go to waste. This cake was the perfect solution!
xxxj Baloch
[email protected]I was a bit hesitant to try this cake because I'm not a big fan of cardamom, but I'm so glad I did! The cardamom flavor is very mild and it pairs perfectly with the citrus. The cake is also very moist and the crumb topping is delicious.
Tammy Osborne
[email protected]This cake was so easy to make and it turned out so well! The cardamom flavor is subtle but it really shines through. The crumb topping is the perfect finishing touch.
Ryan Rubharo
[email protected]I've made this cardamom crumb cake several times now, and it's always a hit. The cake is moist and flavorful, and the crumb topping is perfectly crunchy. I love that I can use fresh or ground cardamom, depending on what I have on hand.
Weston Unknown
[email protected]This cardamom crumb cake was a delightful treat! The combination of cardamom and citrus flavors was perfectly balanced, and the crumb topping added a wonderful texture. I used fresh cardamom pods, which I ground myself, and the flavor was amazing. I