Clean recipe · cooking.nytimes.com

Earl Grey Cardamom Crumb Cake

Clusters of cardamom-spiced brown sugar streusel crown this moist and fragrant Earl Grey cake that’s just sweet enough for breakfast, brunch or a mid-afternoon treat. The tea pairs surprisingly well with the spice, as each accentuates the other's citrusy brightness and delicate floral notes. Cardamom’s sweet, peppery flavor lends extra warmth to every bite. Adding sour cream or yogurt to the batter plus opting for olive oil rather than butter not only ensures that the cake is ultratender, but allows it to stay that way for days so that it can be baked ahead of time without compromise.

Original recipe: cooking.nytimes.com

Yield:: 16 servings
Prep:: 0 hr 10 min
Cook:: 1 hr 10 min
Total:: 1 hr 20 min

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Ingredients

1 cup/240 milliliters extra-virgin olive oil, plus more for greasing the pan
1 ½ cups/300 grams granulated sugar
2 tablespoons loose Earl Grey tea (from about 6 tea bags)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt (such as Diamond Crystal)
2 cups/480 grams sour cream or whole-milk plain Greek yogurt
3 large eggs
2 teaspoons vanilla extract
3 cups/384 grams all-purpose flour
1 cup/128 grams all-purpose flour
1 cup packed/220 grams light or dark brown sugar
1 ½ teaspoons ground cardamom
½ teaspoon kosher salt (such as Diamond Crystal)
½ cup/115 grams unsalted butter, melted

Instructions

Heat oven to 350 degrees.
Prepare the pan for the cake:
Lightly grease a 9-by-13-inch metal or glass baking pan with olive oil and line with parchment paper, leaving an overhang on two sides.
Make the streusel:
In a medium bowl, combine the flour, brown sugar, cardamon and salt. Add the melted butter and stir with a fork until evenly moistened and various crumb sizes form. Refrigerate while you prepare the cake batter.
Prepare the cake:
In a large bowl, rub the granulated sugar and tea leaves together with your fingertips until the mixture is fragrant. Add the baking powder, baking soda and salt and whisk to combine. Add the sour cream, olive oil, eggs and vanilla, and whisk until very smooth.
Add the flour and stir gently until just combined (do not overmix, a few small lumps are fine).
Transfer the batter to the prepared baking pan and spread in an even layer. Crumble the streusel evenly over the top.
Bake until the streusel is browned and a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Transfer the cake in the pan to a rack to cool for at least 45 minutes, then run a knife around the edges of the cake and transfer it to a cutting board using the parchment paper overhang. Cut into squares and serve. (You can also serve the cake directly from the pan.) The cake will keep, well wrapped or in an airtight container at room temperature, for up to 4 days. Alternatively, freeze the cake for up to 3 months.