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Crumb Cake Recipe

Crumb Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan. Line the bottom of the pan with parchment paper.

Cardamom Crumb Topping: In a bowl, whisk or stir together the flour, sugar, ground cardamom, and salt. Add the melted butter and stir until all the dry ingredients are moistened.

Yogurt Cake: In a large bowl, stir or whisk together the flour, baking powder, baking soda, salt, ground cardamom, and espresso powder (if using).

In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir until just combined. Scrape the batter into the prepared pan. Evenly scatter the crumb topping on top of the batter, pressing lightly so the crumbs adhere to the batter.

Bake in preheated oven for about 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with a dollop of whipped cream, ice cream, or lightly sweetened yogurt.

Makes one - 8 inch (20 cm) cake.

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Cardamon Crumb Topping:

1 1/2 cups (195 grams) all purpose flour

3/4 cup (155 grams) firmly packed light brown sugar

1 teaspoon ground cardamom

1/4 teaspoon salt

10 tablespoons (140 grams) unsalted butter, melted

Yogurt Cake:

1 2/3 cups (225 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) kosher salt

1/4 teaspoon ground cardamom

1/2 teaspoon espresso powder (or instant coffee powder) (optional)

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)

3/4 cup (180 ml/grams) whole milk plain yogurt, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (200 grams) granulated white sugar