Author Notes: This recipe comes from Baking: From My Home to Yours. - Dorie Greenspan
Makes 8 servings
For the crumbs:
- 1/2 cup all-purpose flour
- 1/2 cup coarsely chopped walnuts
- 1/3 cup sugar
- 1 tablespoon grated orange zest
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon ground cardamom
- 1/2 tablespoon stick (4 tablespoons) unsalted butter, cut into 8 pieces, at room temperature
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 teaspoon ground cardamom
- 1 teaspoon instant espresso powder
- 2/3 cups sugar
- 2 tablespoons finely grated orange zest
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup strong coffee, cooled
- 1 1/2 teaspoon pure vanilla extract
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.
- To make the crumbs: Put all the ingredients except the butter in a bowl and toss them together with a spatula just to blend. Add the butter and, using your fingers or the spatula, mix everything together until you’ve got crumbs of different sizes. It’s nice to have a few big pieces, so don’t overdo it. Set the crumbs aside. (The crumbs can be made up to 3 days ahead, covered and refrigerated.)
- To make the cake: Whisk together the flour, baking powder, salt, cardamom, and espresso powder in a large bowl. Turn the dry ingredients out onto a sheet of wax paper, and put the sugar and zest in the bowl. Rub them together with your fingers until the sugar is moist and the fragrance of orange strong, then return the dry ingredients to the bowl and whisk to blend.
- Put the remaining ingredients in another bowl and whisk them to blend. Pour the wet ingredients over the dry and stir – don’t beat – to mix. Stir only until you’ve got an evenly moistened batter. Scrape the batter into the prepared pan and top with a thick, even layer of the crumbs. Pat the crumbs ever so gently into the batter.
- Bake for 30-35 minutes, or until the cake has risen (it will crown), the crumbs are golden and a thin knife inserted into the center comes out clean. Transfer to a rack to cool in the pan before serving warm or at room temperature.
- You can unmold the cake if you want to, but you’ll lose some of the crumbs when you turn it over. I prefer to cut the cake in the pan, taking care not to nick the surface of the pan with my knife. (This is a good job for a plastic or silicone pie server.)
- Serving: Cut the cake into squares and serve warm or at room temperature.
- Storing: This cake is best served the day it is made. It can be wrapped airtight and frozen for up to 2 months; once it defrosts, it benefits from a quick warm-up in a 350-degree-F oven.
- Playing Around: I often make just the crumbs and use them to top ice cream and desserts like Chocolate Pudding (page 383), Coffee Caramel Pots de Crème (page 389) or Lemon Cup Custard (page 387). Make the crumbs as directed and refrigerate them for 2 hours. Crumble up the mixture, spread the crumbs out on a baking sheet lined with parchment or a silicone mat and bake in a 350-degree-F oven for about 15 minutes, or until golden and baked through. Let cool. The crumbs can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
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