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.
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*
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!