Orange Spiced Crumb Cake
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
31
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Pecan2 tbsps
Unsalted Butter (melted)3 cups
All-Purpose Flour1 tsp
Ground Cardamom1 tsp
Ground Cinnamon1 tsp
Fine Sea Salt1 tsp
Ground Nutmeg1.5 tsps
Baking Powder1 cup
Whole Milk1 cup
Canola Oil1 tsp
Pure Vanilla Extract2 large
Egg3 cup
Sugar (confectioners')2 tsps
Orange JuiceDirections:
1
For the crumb topping: Preheat the oven to 350 degrees F
2
Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes
3
Transfer to a baking rack and let cool slightly before coarsely chopping
4
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown
5
Whisk in both of the sugars and cook until smooth
6
Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form
7
Refrigerate the crumb mixture for 15 minutes
8
For the cake: Heavily butter a 9- by 13-inch baking pan
9
Whisk together the flour, sugar, baking powder and salt in a large bowl
10
Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs
11
Add the wet ingredients into the dry ingredients and stir until just combined
12
Scrape the batter into the prepared baking pan, smoothing out the surface
13
Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep
14
Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes
15
Transfer to a rack to cool
16
For the glaze: Whisk together the sugar, butter, juice, zest and vanilla
17
Once the cake is cool, drizzle the glaze over it and cut into 9 pieces
18
Serve on a platter