Reviews (2) Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 02/14/2011 And, I must admit, even after the addition of the cardamom, I couldn't detect the spice in the cake, unless it served merely to augment the flavor of the lemon zest. *shrugs* Martha Stewart Member Rating: Unrated 02/14/2011 Wow, this crumb cake is definitely delicious (I got rave reviews for it, save for one who does not like lemon) at a recent event; however, I have some serious reservations about the size of the cake pan. 9x9 is simply far too small! I used a 9x13" pan that that was the perfect size! I used a 9x9 earlier and the batter over-flowed as it was baking!
Back to Cardamom Crumb Cake All Reviews for Cardamom Crumb Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cardamom Crumb Cake Recipe Summary prep: 10 mins total: 50 mins Servings: 9
Ingredients Ingredient Checklist Nonstick cooking spray 3 cups all-purpose flour (spooned and leveled) 2 cups sugar 1 tablespoon baking powder 1/2 teaspoon coarse salt 3/4 cup (1 1/2 sticks) unsalted butter 2/3 cup milk 2 large eggs, lightly beaten 1/3 cup sour cream 1 teaspoon pure vanilla extract 3/4 teaspoon ground cardamom 1 teaspoon finely grated lemon zest 2 cups fresh berries, for serving
Gallery Cardamom Crumb Cake
Recipe Summary prep: 10 mins total: 50 mins Servings: 9
Gallery
Cardamom Crumb Cake
Cardamom Crumb Cake
Cardamom Crumb Cake
Recipe Summary prep: 10 mins total: 50 mins Servings: 9
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 9
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 9
9
Ingredients
Ingredients
- Nonstick cooking spray 3 cups all-purpose flour (spooned and leveled) 2 cups sugar 1 tablespoon baking powder 1/2 teaspoon coarse salt 3/4 cup (1 1/2 sticks) unsalted butter 2/3 cup milk 2 large eggs, lightly beaten 1/3 cup sour cream 1 teaspoon pure vanilla extract 3/4 teaspoon ground cardamom 1 teaspoon finely grated lemon zest 2 cups fresh berries, for serving
Directions
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.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 02/14/2011 And, I must admit, even after the addition of the cardamom, I couldn't detect the spice in the cake, unless it served merely to augment the flavor of the lemon zest. *shrugs* Martha Stewart Member Rating: Unrated 02/14/2011 Wow, this crumb cake is definitely delicious (I got rave reviews for it, save for one who does not like lemon) at a recent event; however, I have some serious reservations about the size of the cake pan. 9x9 is simply far too small! I used a 9x13" pan that that was the perfect size! I used a 9x9 earlier and the batter over-flowed as it was baking!
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 02/14/2011 And, I must admit, even after the addition of the cardamom, I couldn't detect the spice in the cake, unless it served merely to augment the flavor of the lemon zest. *shrugs* Martha Stewart Member Rating: Unrated 02/14/2011 Wow, this crumb cake is definitely delicious (I got rave reviews for it, save for one who does not like lemon) at a recent event; however, I have some serious reservations about the size of the cake pan. 9x9 is simply far too small! I used a 9x13" pan that that was the perfect size! I used a 9x9 earlier and the batter over-flowed as it was baking!Martha Stewart Member
Rating: Unrated 02/14/2011
And, I must admit, even after the addition of the cardamom, I couldn’t detect the spice in the cake, unless it served merely to augment the flavor of the lemon zest. shrugs
Rating: Unrated
Wow, this crumb cake is definitely delicious (I got rave reviews for it, save for one who does not like lemon) at a recent event; however, I have some serious reservations about the size of the cake pan. 9x9 is simply far too small! I used a 9x13" pan that that was the perfect size! I used a 9x9 earlier and the batter over-flowed as it was baking!
All Reviews for Cardamom Crumb Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cardamom Crumb Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
