Reviews for Cardamom-Spiced Crumb Cake

I forgot to say that like most things, it tastes better the next day. : )

November 1, 2009

This cake is DELICIOUS! To the complainers, stored cardamom loses flavor quickly due to oxygen and heat, so you need to taste and adjust as you mix. I needed a little more too. I also added a bit of almond extract to the glaze. Next time I may use 2 sticks of butter in the cake batter, and bake on a tray of water for additional moistness in the thick crumb topping, but this is a flavorful, and deliciously satisfying cake worth adding to the collection my few favorite things! I am also going to try it for Christmas using eggnog instead of milk, and a bit of nutmeg. I can't wait.

November 1, 2009

I used cake flour and used one whole egg and two eggs yolks (instead of two whole eggs) and mine was very moist and delicious. I thought the topping was great, and the cake was gone very quickly!

April 28, 2009

Similar to the first reviewer, my cake was VERY dry. I used all purpose flour. I liked the buttery flavor (could not taste the cardamom) but I won't bother to try this again based on the other reviews.

March 28, 2009

Mediocre for the time it took to make it.  Mine was moist, but followed the earlier comment and used cake flour. Almost too much nut topping, and I am one to double toppings because I love them. Perhaps I chopped the pecans beyond the "chopped" stage. Also, I love cardamom, but really could not taste it at all, and I put in 1 heaping teaspoon.  It had more of a pecan taste.

February 7, 2008

December 21, 2007

LOVE this recipe.  I made it at work (I work in pastry at a 4 star, 5 diamond hotel) and all of my coworkers loved it!  I gave everyone the recipe.  Mine was not dry...maybe try using cake flour in place of the AP?  I love coffee cakes and this is the most flavorful one I have ever had.

December 20, 2007

DRY AS A BONE!  There must be a mistake in the recipe because I made it twice EXACTLY as stated.  The first was for a Thanksgiving meal and it was too dry to serve.  I made it again trying to figure out what could have been wrong.  I gave it two stars because the flavor was SO good.  The major problem I think is with the crumb layer.  I would be interested to see if others had the same experience.  The words, "This moist cake" need some reevaluation.

December 20, 2007