Cardamom-Spiced Crumb Cake

Ingredients

CRUMB TOPPING

• 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

CAKE

• 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

GLAZE

• 1/2 cup confectioners' sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons whole milk
• 1/2 teaspoon pure vanilla extract

Directions

1. 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. 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. 3

   In a medium bowl, stir the melted butter with both sugars, the cardamom and salt.

4. 4

   Add the flour and stir until clumpy.

5. 5

   Stir in the chopped nuts.

6. 6

   Make the cake: In a large bowl, whisk the flour with the sugar, baking powder and salt.

7. 7

   In a medium bowl, whisk the eggs with the milk, melted butter and vanilla.

8. 8

   Add the egg mixture to the dry ingredients and stir until just combined.

9. 9

   Scrape the batter into the prepared baking pan, smoothing the surface.

10. 10

    Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.

11. 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. 12

    Transfer to a rack to cool.

13. 13

    Make the glaze: In a bowl, whisk all of the glaze ingredients together. Drizzle the glaze over the cake; let cool slightly.

14. 14

    Serve warm or at room temperature.

15. 15

    The cake can be kept covered at room temperature for up to 3 days.