Moist Crumb Cake with Pecans and Glaze
This Crumb Cake recipe will have you waiting by the oven until it's done. A bakery-style crumb cake that rivals anything you could buy. Pecans, cardamom, and a simple glaze, make this coffee cake perfect for breakfast or brunch or afternoon snack. Piled high with crumb topping and always a hit no matter when you serve it.
Servings 24
Calories 396kcal
Ingredients
Topping:
- 2 cups pecans toasted and chopped
- 1 cup butter melted (2 sticks)
- ¾ cup brown sugar
- ½ cup sugar
- ½ teaspoon cardamom
- ½ teaspoon salt
- 2 ½ cups flour
Cake:
- 3 cups flour
- 1 ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/4 cup milk
- ¾ cup butter melted, 1 ½ sticks
- 2 teaspoons vanilla
Glaze:
- ½ cup powdered sugar
- 2 tablespoons butter melted
- 2 teaspoons heavy cream
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350º. Line a 9 x 13 baking dish with parchment paper and lightly grease with butter.
Crumb
- Melt butter in a medium bowl in the microwave. Add brown sugar, regular sugar, cardamom and salt and mix to combine. Add flour and stir until combined, add toasted pecans.
Cake
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk the eggs with the milk and melted butter and vanilla. Add the wet ingredients to the dry ingredients, stirring just until combined.
- Place in the prepared baking dish and even out the top with an offset spatula. Scatter the clumps of the crumb topping over the cake batter. Bake for 30 minutes then cover with aluminum foil and continue to bake for 10-15 minutes. A toothpick should come out clean in the center. Let cool.
Glaze
- In a medium bowl, whisk together the powdered sugar, melted butter, cream and vanilla. Add additional cream if it is too thick.
- Serve warm or at room temperature.
Notes
- Store at room temperature 2-3 days or freeze.
- You can use cinnamon or nutmeg instead of cardamon.
