TWD—“Cardamom” Crumb Cake (Cinnamon/Ginger/Nutmeg)

This week’s recipe for Tuesdays With Dorie, chosen by at great gal, Jill from Jill's Blog is Cardamom Crumb Cake on pages 38-39 in Baking From My Home to Yours.  I made the cake on Monday to take to a little family night we had going to sing carols with our friend Bob and some others at his apartments. 

The cake is supposed to have espresso and coffee, but I didn’t do that.  I left out the espresso and just used water for the coffee.  I also didn’t use cardamom, I don’t have any and after looking up information about it, it is expensive and not so easy to find.  I have wanted to get some, but have never used it.  In place of the cardamom, I used a combination of cinnamon, ginger and nutmeg.  With three tablespoons of orange zest, that is definitely the key flavor to my version of this crumb cake.  The recipe calls for whole milk, but I just used 2%, which is fine.  I thought it was good.  The cake is nice and moist.  I just snapped a few quick photos before taking it to our activity.

My favorite part of crumb cake is the crumb topping.  This is a good one with even more orange zest in the crumb topping.  Thanks for the great choice this week, Jill.  You can get the recipe on Jill’s blog. 

Happy Holidays!

Chip loves this little, pink stuffed octopus with crinkly legs.  We’re having fun with this new addition to our home.