If you’re a fan of New York-style crumb cake, you’re going to love this version, which is more streusel (shown here with Cocoa Cardamom Streusel) than cake. Too much of a good thing? Nah. It’s just right.
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The streusel (crumble) has a good balance between the cocoa and cardamom taste. Great crumbly consistency, and the cacao nibs add a pleasant crunch.
I did not like that the streusel overwhelmed the cake with about 80% crumble and just a thin layer of batter at the bottom. If I were not afraid that the batter would not cook properly, I'd double the quantity of batter and halve the amount of streusel.
This was disappointing. I used an 8x2 round pan and I think it would have been better in a 9 inch round. I baked it until it was nicely browned and the top sprung back, but it came out undercooked. The batter came very close to the top of the the pan and in spite of the directions that said it would barely cover the streusel, it covered it fairly thickly, which is why it didn't cook properly. I wonder if there was an error and regarding the pan size.
The three streusel recipes are now linked in the recipe. Apologies for the confusion.
Maybe there haven't been any reviews because no one knows where to find a chilled streusel, especially one of their choice. Can you please clarify?
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