1. Can I use a different spice instead of cardamom?

Absolutely! If you prefer a more familiar flavor, you can substitute cardamom with cinnamon, nutmeg, or allspice. Cinnamon is the closest alternative, but experimenting with a blend of spices can also add a unique twist to your crumb cake.

2. How can I make this cake gluten-free?

To make a gluten-free version of this cardamom crumb cake, simply swap out the all-purpose flour for a high-quality gluten-free flour blend. Be sure to check if the blend contains xanthan gum or guar gum to help bind the ingredients together.

3. Can I prepare this cake ahead of time?

Yes, you can prepare the cardamom crumb cake ahead of time! The cake can be baked, cooled, and stored at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just allow it to thaw before serving.

4. Can I add fruit or nuts to the crumb cake?

Definitely! You can add fruits such as berries, apples, or even raisins to the batter for a fruity twist. If you prefer nuts, try adding chopped walnuts or almonds for extra crunch. Just fold them gently into the batter before baking

Cardamom Crumb Cake – Moist and Fluffy Recipe

Name: Cardamom Crumb Cake
Prep time: 15 min
Cook time: PT-487820H27M4S
Total time: PT-487820H27M4S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1/4 tsp salt; 1/2 tsp cardamom; 1/2 cup unsalted butter, cut into small pieces; 1 large egg; 1/2 cup milk; 1 tsp vanilla extract; 1/2 cup sour cream

Description

Cardamom Crumb Cake is a moist, flavorful cake topped with a delicious crumb streusel that is spiced with the aromatic warmth of cardamom. This recipe combines the richness of butter, the subtle spiciness of cardamom, and the soft, pillowy texture of a classic New York-style crumb cake, making it a perfect treat for breakfast, brunch, or a cozy afternoon snack.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cardamom
1/2 cup unsalted butter, cut into small pieces
1 large egg
1/2 cup milk
1 tsp vanilla extract
1/2 cup sour cream

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9 square baking pan, optionally lining it with parchment paper for easy removal.
In a food processor, combine the flour, sugar, baking powder, salt, and cardamom. Pulse until the ingredients are evenly mixed.
Add the butter to the dry ingredients and pulse about 20 times until the mixture is crumbly with small butter pieces distributed throughout.
Reserve 1 cup of the crumb mixture and set it aside for topping.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Then, add the wet ingredients to the dry mixture, mixing until just combined.
Spread the batter evenly into the prepared pan.
Top the batter with the reserved crumb mixture, spreading it out evenly over the top of the cake.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for a few minutes before slicing and serving.

Notes

Ensure you don’t overmix the batter to maintain a soft and tender texture.
If you prefer a crunchier topping, use larger crumbs for the streusel topping.
This cake can be stored at room temperature for 2–3 days in an airtight container.
If you’d like to make the cake ahead of time, it can also be frozen for up to 3 months. Thaw before serving.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 379 kcal
Sugar: 34 g
Sodium: 122 mg
Fat: 14 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 59 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 62 mg