New This Month

Cardamom Crumb Cake


Ground cardamom adds a soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey of Shippensburg, PA. If you don't like cardamom, you can substitute ground ginger or cinnamon.

  • Prep:
  • Total Time:
  • Servings: 9

Source: Everyday Food, September 2010


  • Nonstick cooking spray
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2/3 cup milk
  • 2 large eggs, lightly beaten
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cardamom
  • 1 teaspoon finely grated lemon zest
  • 2 cups fresh berries, for serving


  1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.

  2. Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries.

Reviews Add a comment

  • MacMorrighan
    14 FEB, 2011
    And, I must admit, even after the addition of the cardamom, I couldn't detect the spice in the cake, unless it served merely to augment the flavor of the lemon zest. *shrugs*
  • MacMorrighan
    14 FEB, 2011
    Wow, this crumb cake is definitely delicious (I got rave reviews for it, save for one who does not like lemon) at a recent event; however, I have some serious reservations about the size of the cake pan. 9x9 is simply far too small! I used a 9x13" pan that that was the perfect size! I used a 9x9 earlier and the batter over-flowed as it was baking!