You start with the most important part—the crumbs. Flour, chopped toasted walnuts, sugar, orange zest, instant espresso powder and I always add a little extra, and cardamom were combined in a bowl. Butter was then worked into the flour mixture but not overworked. Big pieces of crumb topping are always a good thing. For the cake, flour, baking powder, and salt were combined with more cardamom and espresso powder. More orange zest was mixed with sugar, and Dorie suggests rubbing the sugar and orange zest together with your hands. It releases the oil from the zest and ensures the zest will be well-distributed in the batter. The wet ingredients included melted and cooled butter, eggs, whole milk, brewed coffee, and vanilla extract, and they were whisked together and then stirred into the dry ingredients. I scooped the batter into the crumb cake cups and topped each cup with crumb mixture. My little cakes baked for about 20 minutes.
I only kept one cake at home to taste and soon wished I kept at least two. But, luckily, it’ll be quick and easy to mix up the batter and crumbs again. In the book, Dorie includes a tip about baking extra crumbs on a baking sheet and using them to top pots de creme or ice cream. That’s one more reason I’ll be making this again soon.
I am a member of the Amazon Affiliate Program.