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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This was a major disappointment. There was far too much streusel (6 cups called for) for the amount of batter and although I followed the recipe precisely, there was plenty of batter to cover it. (The recipe said it would barely cover.) I found the streusel too dry and after being baked for 10 minutes before adding the batter, at the end it was so hard on the cake that I couldn't cut through it. I don't understand why the recipe for streusel was for such a large quantity. Half the recipe would have been more than enough for this cake. I am very disappointed in Fine Cooking's test kitchen for writing a recipe that needs so much work.
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.
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