This recipe is a take off a Dorie Greenspans Cardamom Crumb Cake. Every Saturday the Boys in our house get to make breakfast, they really wanted to make this but we had no cardamom. So Sam my 13 year old brother got creative and added cinnamon and a little nutmeg instead. The flavor was really good. I enjoyed the orange zest a lot, also the coffee flavor was not really that noticeable to me.
For the Crumb:
1/2 c. flour
1/2 c. chopped walnuts
1/3 c. sugar
1 T. orange zest
1/2 tsp. instant espresso powder
1/2 tsp. cinnamon
1/2 stick butter
For the Cake:
1/4tsp.nutmeg
1 1/2 tsp. cinnamon
2 c. flour
2tsp. baking powder
1/4 tsp. salt
1 tsp. instant espresso powder
2/3 c. sugar
2 T. grated orange zest
1 stick butter, melted and cooled
2 eggs
1/2 c. milk
1/2 cold strong coffee
11/2 tsp. vanilla
For the Crumb:
Preheat oven to 400. Grease a 8 inch pan(we used a 9in. round cake pan) and dust with flour. Put all the ingredients together except the butter toss to mix. Add the butter and using your finger or a spatula, mix everything together until till you have crumbs of different sizes. Don't over do it. Set aside.
For the Cake:
Whisk the flour, baking powder, salt, cinnamon and espresso powder in a bowl. Mix together the sugar and zest. Rub them together with fingers until sugar is moist and the orange fragrance strong, mix the dry ingredients in with the sugar mixture. Mix the wet ingredients together. Add the wet to the dry and stir do not beat to mix Stir until you have it evenly moistened.Scrape into prepared pan and top with crumb mixture. Pat the crumbs ever so gently into the batter. Bake for 30-35 min. or until cake has risen, the crumbs are golden and a thin knife inserted in the center comes out clean. Serve at room temp. or warm. Serves 8.
