Cardamom crumb cake from Baking - From My Home to Yours (page 38) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 22, 2018

    I used white whole wheat flour, but otherwise followed the recipe. The only quibble I had was with the instructions, which call for mixing dry ingredients in one bowl, then dumping them into another bowl, mixing the sugar and zest, then adding the other dry ingredients back. I simply started with the sugar and zest, then added the remaining dry ingredients. It worked fine. The cake turned out well. I was surprised that the cardamom flavor wasn't stronger, although I did use preground cardamom. I also may have used less orange zest (zest of 1 orange in topping, 2 in cake). But Dorie does say that the flavor blends with the coffee and orange, which I found to be the case. My family really enjoyed this cake for breakfast, and thought it wasn't overly sweet.

  • Dannausc on December 03, 2017

    It was fairly easy to make and quite good. However, if I make it again I’d up the cardamom, because, as Dorie notes, it’s mysteriously unidentifiable in this recipe, and I’m a huge fan of cardamom forward baked goods.

  • zorra on December 12, 2014

    Very orangey, overpowers cardamom. Next time I'd omit or reduce zest in favor of spice flavor.

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