Cardamom Spiced Crumb Cake

This recipe is in the latest book from Food & Wine Magazine, Desserts. The book features the editor's favorite dessert recipes and they let me share one with all of you!


I chose this cardamom spiced crumb cake because it just sounded perfect for the holidays - and as far as I'm concerned, cardamom is an under-used spice! Plus the book suggested giving this cake as a gift alongside some gourmet coffee beans. Just make sure you use a disposable pan, or one you're willing to include in the gift!


Now, I have a confession to make. The crumb portion of crumb cake is NOT my favorite part. (I'm a heathen, I know). Call me simple but I love a good cake! That being said the book warned that the crumb portion of this cake would be DEEP. And it is! So much so that I recommend halving the crumb recipe. It literally couldn't fit in the pan and it makes the cake difficult to eat. Plus it doesn't allow the cake to bake properly without the crumbs drying out. (It might've helped if I read the pan size correctly, mine was too small, but I still don't think the few extra inches would've changed how I felt about the crumbs...) I've always been told to try a recipe as it's written the first time, and then make adjustments; so those are my recommendations. None of that changes the fact that this cake is delicious! 


Thanks again to Food & Wine and Oxmoor House for sharing this recipe with us! Don't forget if you are a new subscriber to my YouTube channel between today and December 20th you're automatically entered to WIN a copy of the book! I'll message the winner via YouTube and collect your address so I can send you your prize! 

Buon Appetito and Happy Baking!


Cardamom Crumb Cake
makes 1 9x13 cake
Serves 15

Crumb Topping
2 sticks of unsalted butter, melted
plus more for greasing
2 c. pecans
3/4 c. light brown sugar
1/2 c. granulated sugar
1/2 tsp. ground cardamom
1/2 tsp. salt
2 2/3 c. all-purpose flour

3 c. all-purpose flour
1 1/4 c. granulated sugar
1 1/2 tsp. baking powder
1 tsp. salt
2 large eggs
1 c. whole milk
1 1/2 sticks butter, melted
2 tsp. pure vanilla extract

1/2 c. confectioners sugar
2 Tbs. unsalted butter, melted
2 tsp. whole milk
1/2 tsp. pure vanilla extract

Make the crumb topping: Preheat the oven to 350°. Position a rack in the center of the oven. Butter a 9x13 metal baking pan. 

Spread the pecans on a rimmed baking sheet and toast for about 8 minutes. Let cool, then coarsely chop the nuts.

In a medium bowl, stir the melted butter with both sugars, the cardamom and the 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 granulated 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 pan, smoothing the service. 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 it cool slightly. Serve warm or at room temperature.