My husband helped me make this red white and blue "Cardamom Crumble Cake" the morning of July 4th when we were headed to the parade and needed a breakfast to take with us. Our neighbor who sat by us at the parade requested the recipe, so here it is.
2 cups flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup softened butter
1 cup milk
1 egg
1 cup frozen blueberries
1 cup frozen raspberries
Heat oven to 350 degrees. Prepare the streusel topping (recipe below). Beat remaining ingredients in large bowl. Gently add and fold in 1 cup frozen blueberries and 1 cup frozen raspberries (optional, as he added them for the 4th of July). Spread half of the batter into a greased 9x13 pan; sprinkle with half of the streusel; top with the remaining batter; sprinkle with the rest of the streusel. Bake until toothpick comes out clean about 35-40 minutes.
Streusel
1 cup chopped nuts
2/3 cup packed brown sugar
1/2 cup flour
1/2 tsp. cinnamon
1/2 tsp. cardamom
6 tbs. firm butter
* or use 1 tsp cinnamon and omit cardamom and vice versa according to your taste. This day it was only cardamom.
Mix all ingredients until crumbly.
1 comment:
Today I made this with rhubarb as the fruit. It was yummy. I want to try it next with rhubarb and peaches together and add a pinch of ginger.
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