Orange Cardamom Crumb Cake
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.
Servings: 12 servings
Equipment
- quarter sheet pan (9 x 12 1/2) Buy on Amazon here
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
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
- 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
Calories: 333 kcal · Carbohydrates: 46 g · Protein: 3 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 141 mg · Potassium: 61 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 473 IU · Vitamin C: 1 mg · Calcium: 25 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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