Tuesday's with Dorie is brought to you this week by Jill and you can find the recipe for her choice, Cardamom Crumb Cake, on her blog right here.This is one of the things that has always caught my eye when I have flipped through Baking: from my home to yours. I have always wanted to make it because I love cardamom, but for some reason I haven't made it until today.
I decided to turn this into muffins, partly because it makes portion control easier and it also makes sharing easier. I subbed low-fat buttermilk for the coffee and the whole milk, so this turned into something that seemed more like a muffin, than a cake. I also added a couple Tablespoons of orange juice to the batter. I omitted the espresso powder from the crumbs.
These muffins were good. I thought the walnuts in the crumb topping were the dominant flavor, but the muffin itself had a nice texture and taste. Slightly tangy from the buttermilk and orange, with a nice spice from the cardamom.
The full recipe makes 12 muffins. I baked them for 18 minutes and they were done.
Go see what the other TWD'er's thought of these recipe and the variations that they made by checking out the leave your link post!
I love cardamom too and can never seem to find enough recipes that use it. Thanks for sharing this one! The muffins look so moist!
ReplyDeleteThese look divine!!
ReplyDeleteLove this as a muffin - I'll have to try that next time! Looks great! :)
ReplyDeleteI can't wait to try this one - in muffin form, naturally. They look delicious!
ReplyDeleteI made muffins too! Except I think yours look better...Well done!
ReplyDeleteSmart idea to go with muffins - so cute with all the streusel on top!
ReplyDeleteI like this in muffin form. I would have used more topping on the muffins. That is the only problem with the cake, not enough topping.
ReplyDeleteGreat job!
Your muffins look fabulous, and your changes sound great. Thanks for baking with me this week!
ReplyDeleteGood call on the muffins Mary Ann! I think I'll go that route too when I eventually get around to making this recipe (perhaps for the rewind next week?). They look great!
ReplyDeleteMuffin size was the definite way to go with these. Easy to share!! But I don't want to because they were so tasty. Nice to know that buttermilk/milk would work in these.
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