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Orange Cardamom Crumb Cake

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A tender, lightly sweet loaf infused with bright citrus and warm spice, topped with a crunchy crumb topping. Perfect for brunch or as an afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 to 1 1/2 teaspoons ground cardamom
  • 1/2 cup unsalted butter, cold (for crumb)
  • 1/2 cup unsalted butter, room temperature (for batter)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1/2 cup milk (or buttermilk)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Grease and line an 8×8 or 9-inch round pan.
  2. Make the crumb: rub cold butter into brown sugar and 1/2 cup flour until coarse crumbs form. Set aside.
  3. Whisk together the remaining flour, baking powder, salt, and ground cardamom.
  4. Cream room-temperature butter with granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Mix in vanilla, orange zest, and orange juice.
  6. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Do not overmix.
  7. Spread half the batter in the prepared pan. Sprinkle half of the crumb mixture over it.
  8. Add the remaining batter and top with the rest of the crumb, pressing lightly.
  9. Bake for 30-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

You can make the crumb mixture ahead of time and store it in the fridge. This cake is freezer-friendly; wrap slices tightly and freeze for up to 3 months.

Nutrition

Find it online: https://sourdoughvoyage.com/orange-cardamom-crumb-cake/