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Wednesday, July 16, 2008

Cardamom Crumble Cake


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.

Cardamom Crumble Cake
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.

2 comments:

Maija-Liisa said...

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.

Maija-Liisa said...

Going to add oats to the struessel next time for variety.