Cardamom-spiced Crumb Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 2 cups pecans
• 1 cup unsalted butter, melted
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 2/3 cups all-purpose flour
• 3 cups all-purpose flour
• 1 1/4 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 3/4 cup unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1/2 cup confectioners' sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons whole milk
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 preheat the oven to 350°f position a rack in the center of the oven. butter a 9-by-13-inch metal baking pan.
• 2 make the crumb topping: spread the pecans on a rimmed baking sheet and toast for 8 minutes, until browned. let cool, then coarsely chop the nuts.
• 3 in a medium bowl, stir the melted butter with both sugars, the cardamom and salt.
• 4 add the flour and stir until clumpy.
• 5 stir in the chopped nuts.
• 6 make the cake: in a large bowl, whisk the flour with the sugar, baking powder and salt.
• 7 in a medium bowl, whisk the eggs with the milk, melted butter and vanilla.
• 8 add the egg mixture to the dry ingredients and stir until just combined.
• 9 scrape the batter into the prepared baking pan, smoothing the surface.
• 10 scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.
• 11 bake for about 55 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean. if the crumbs brown before the cake is done, cover the cake loosely with foil.
• 12 transfer to a rack to cool.
• 13 make the glaze: in a bowl, whisk all of the glaze ingredients together. drizzle the glaze over the cake; let cool slightly.
• 14 serve warm or at room temperature.
• 15 the cake can be kept covered at room temperature for up to 3 days.