Popular on Food52
20 Reviews
Gina H.
December 24, 2019
I've made this a few times for an annual Christmas Eve breakfast and it's fantastic. Be prepared to have about 3-4 oranges for the orange zest, it adds so much flavor to the recipe. Don't skimp on this step. Also be sure to pull the crumb together with your fingers to get different sized bits.
Baci
August 6, 2018
I made this Cardamom Crumb Cake yesterday for a mini impromptu tea party and it was a hit! The cake itself is more dense than it is light and airy. It baked for about 38-40 minutes (toothpick wasn't coming out clean after 35 min). I used 2 teaspoons cardamom in the cake batter instead of 1.5 teaspoon for the flavor to be more pronounced and didn't have enough orange zest for 2 tablespoons, so I zested 1 orange and 1 lemon. Also, I used 1/2 cup cold brew coffee. Turned out perfect - not overly sweet and has a perfectly crunchy top. Try this recipe. You won't regret it. Cardamom + Orange + Espresso = Amazing.
Michelle D.
December 24, 2017
Has anyone increased the recipe and baked in a bigger pan? I'm thinking 1.5x recipe in a 9x13 for Christmas brunch.
Two T.
January 17, 2016
Made this as a half recipe in a 6 inch pan and blogged about it. What a nice turnout for a considerable less amount of richness like in most crumb cakes! Loved. Added pinch salt to the topping, baked a few minutes longer as needed.
http://salvegging.blogspot.com/2016/01/all-we-need.html
http://salvegging.blogspot.com/2016/01/all-we-need.html
CH-4500
May 11, 2015
I have to weigh my butter as I live overseas so it comes in grams.
FYI 120g is too much (David lebovitz conversion).
FYI 120g is too much (David lebovitz conversion).
amie M.
March 5, 2015
i think the lack of salt makes this cake taste blah. i would either substitute salted butter in place of the unsalted butter or i would add a 1/2 tsp. fine sea salt next time.
ayana C.
April 22, 2014
I have chopped hazelnuts that are leftover from another recipe. Do you think this would be a good substitute for the walnuts
DAVILCHICK
January 5, 2014
So I made this for our Xmas Day Dinner dessert but after I put it in the oven my husband confessed that when I asked him to hand me the cardamom he handed me the ground coriander instead. DUH DUH DUH....Turned out magnificently! However, I was dying to make it again only THIS time with the actual CARDAMOM. So for last night's dinner party I did, in fact, make it correctly and it was also very yum. The Coriander Crumb Cake was more citrus-y flavored and with the Cardamom (original) version we could taste a little more of the coffee. Total yum either way but lesson learned - never ask my husband to hand me a spice. :)
Golab
October 16, 2013
I wanted to make this tonight but had a question for you! In "1", what do you mean by " Put the pan on a baking sheet."? o_O
PMarie
February 11, 2013
Love cardomom, orange zest and ginger with it, coffee TOO WEIRD, spoils it all.
Davis B.
January 14, 2013
LOVE cardamom! Can't wait to try this. Made your rugelach again last night & added cardamom to the filling.
phoebe's P.
December 29, 2012
in love! easy and the scent while baking divine. i substituted 1/2c applesauce for the eggs and still perfect texture.
Audrey
December 29, 2012
Oh my gosh, I love this crumb cake. My best friend's mother has made it a handful of times and I've been totally enamored-- so glad I have the recipe now, thank you Dorie for publishing it on Food52!
Windtryst
December 19, 2012
I made this yesterday for a Christmas treat at work, I was a bit nervous about the coffee,but followed the recipe to a "T" as I firmly believe you should if you are going to comment on it.
This was a " 10" so good! Everyone loved it,I was proud :) moist & flavorful, you must make this for a gift or Christmas morning. Note, I made this in a larger pan and it was perfect. 12.5x10 .
This was a " 10" so good! Everyone loved it,I was proud :) moist & flavorful, you must make this for a gift or Christmas morning. Note, I made this in a larger pan and it was perfect. 12.5x10 .
CarlaCooks
December 19, 2012
I made this last night and it's a delicious cake. I only had cardamom seeds (whole seeds, not ground), so I did my best to grind them in my mortar. I was afraid the cardamom would end up with too much of a bite, but they turned out fine. I didn't have an orange around, so I used a lime. The zest went into the crumb, and the juice went into the sugar (not enough zest on a little lime for both the batter and the crumb). Thank you for a wonderful recipe, Dorie! I'm a huge fan :)
CarlaCooks
December 19, 2012
PS. there's a slight problem with the amount of butter listed under the ingredients from the crumb. It should be 1/2 stick, not 1/2 tablespoon stick.
fhp
December 17, 2012
OK I don't really like to bake because I haven't done it enough but I love cardamom and the idea of instant espresso and orange zest is so weird and marvelous that I think I'm going to roll up my sleeves and jump in. Thanks for the life line.
See what other Food52ers are saying.