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Ingredients
| pecans: 2 cups |
| unsalted butter: 1 cup (melted) |
| light brown sugar (packed): 3/4 cup |
| granulated sugar: 1/2 cup |
| cardamom (ground): 1/2 tsp |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 2 2/3 cups |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 1 1/4 cups |
| baking powder: 1 1/2 tsp |
| salt: 1 tsp |
| eggs: 2 (large) |
| whole milk: 1 cup |
| unsalted butter: 3/4 cup (melted) |
| pure vanilla extract: 2 tsp |
| powdered sugar (unsifted): 1/2 cup |
| unsalted butter: 2 Tbl (melted) |
| whole milk: 2 tsp |
| pure vanilla extract: 1/2 tsp |
Cardamom-Spiced Crumb Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
15 serving(s)
Tags
- Preheat the oven to 350°F Position a rack in the center of the oven. Butter a 9-by-13-inch metal baking pan.
- Make the crumb topping: Spread the pecans on a rimmed baking sheet and toast for 8 minutes, until browned. Let cool, then coarsely chop the nuts.
- In a medium bowl, stir the melted butter with both sugars, the cardamom and salt.
- Add the flour and stir until clumpy.
- Stir in the chopped nuts.
- Make the cake: In a large bowl, whisk the flour with the sugar, baking powder and salt.
- In a medium bowl, whisk the eggs with the milk, melted butter and vanilla.
- Add the egg mixture to the dry ingredients and stir until just combined.
- Scrape the batter into the prepared baking pan, smoothing the surface.
- Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.
- Bake for about 55 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean. If the crumbs brown before the cake is done, cover the cake loosely with foil.
- Transfer to a rack to cool.
- Make the glaze: In a bowl, whisk all of the glaze ingredients together. Drizzle the glaze over the cake; let cool slightly.
- Serve warm or at room temperature.
- The cake can be kept covered at room temperature for up to 3 days.