This generous crumb topping bakes into the cake batter, melding into a sumptuous afternoon treat to enjoy with tea or coffee. It also makes a nice casual dessert.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
MethodCrumb Topping: In bowl, stir together brown and granulated sugars, cardamom and salt; stir in butter. Stir in flour and almonds, pressing mixture together with hands. Let cool.
In large bowl, beat butter with granulated sugar; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder, cinnamon, cardamom, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
Spread in parchment paper–lined 8-inch (2 L) square cake pan. Crumble topping evenly over batter. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 35 to 40 minutes. Let cool in pan on rack. (Make-ahead: Store in airtight container for up to 3 days.)
To serve, dust with icing sugar.
Nutritional facts Per serving: about
- Sodium 172 mg
- Protein 5 g
- Calories 380.0
- Total fat 19 g
- Potassium 117 mg
- Cholesterol 80 mg
- Saturated fat 11 g
- Total carbohydrate 49 g
- Iron 14.0
- Folate 32.0
- Calcium 5.0
- Vitamin A 16.0