Best Cardamom Crumb Cake Recipes

APRICOT COFFEE CAKE WITH PISTACHIO-CARDAMOM CRUMB TOPPING

Steps:

• Combine the flour, pistachios, brown sugar, cardamom and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apricot preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CARDAMOM CRUMB CAKE

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.

CARDAMOM CRUMB CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. pan. Mix first five ingredients until blended; stir in flour until crumbly., In a large bowl, whisk together first six cake ingredients. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Transfer to prepared pan. Top with crumb mixture. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack.

STRAWBERRY AND CARDAMOM CRUMB CAKE

Steps:

• Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray an 8 inch square pan. To make the crumb topping, in a small bowl combine flour, sugar, salt, cardamom and pecans, and toss until well combined. Pour melted butter evenly over mixture, and using your fingers quickly toss and pinch the mixture until little pebbly pieces form. Refrigerate while making the cake. In a large bowl, combine flours, baking soda, salt, and cardamom. In another large bowl, using an electric hand mixer cream the butter and sugar. Add eggs, lemon zest, and vanilla, and beat at medium speed until light. Reduce speed to low, and add the buttermilk. Beat until well blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. The batter will be thick and creamy. Using a rubber spatula, fold in the sliced strawberries. Pour the batter into the pan and gently shake it to even it out. Sprinkle the crumb topping evenly over the top of the cake, and press lightly with your hands. Bake for 35 - 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature. Unmold the cake, and place on a rack. Allow to set for 15 minutes before slicing.