I’m going to cheat a bit today and use my TWD post as Day 21’s treat.
I miss baking with TWD, although I haven’t really missed more than 2 assignments (I think) but life gets busy and sometimes you gotta kill two birds with one stone.
Metaphorically, of course. Killing birds isn’t up my alley. It makes me sad.
No birdies were harmed in the making of this crumb cake.
If you like cardamom, orange and coffee flavors, this crumb cake is for you! Whip it up for brunch or for breakfast or even for company that drops by. It comes together quickly and is best served warm the day it’s made with some coffee and a side of cinnamon infused freshly whipped cream.
Jill chose this cake and made the comment that this is a good holiday cake… and I agree. That’s why it is for Day 21 of my Christmas baking extravaganza!
I have never done anything with cardamom before but I went ahead and bought some cardamom and I can’t wait to find new ways to use it. I halved this recipe and made it in a 8×5 loaf pan, which is why it’s a bit on the thin side, but it still worked.