Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

From Food & Wine, December 2007

Ingredients Nutrition

Directions

  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.

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