Description
This is such a gorgeous and simple spiced rose crumb cake with an airy, fluffy cake and sensational pecan crumb topping! Perfect for breakfast, dessert or tea time.
Ingredients
- FOR THE CRUMB TOPPING:
- ½ cups All-purpose Flour
- ½ cups Chopped Pecans
- ⅓ cups Dark Brown Sugar
- ½ teaspoons Cinnamon
- ½ teaspoons Ground Mahlab
- ½ teaspoons Ground Cardamom
- ½ teaspoons Rose Water
- ½ sticks Butter, Melted
- FOR THE CAKE:
- 1-¾ cup All-purpose Flour
- ¾ cups Dark Brown Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Cinnamon
- ½ teaspoons Ground Mahlab
- ½ teaspoons Ground Cardamom
- ¼ teaspoons Baking Soda
- 1 pinch Salt
- 2 cups Milk
- 1 stick Butter, Melted
- 2 whole Eggs
- ½ teaspoons Rose Water
Preparation
Preheat oven to 375ºF and spray an 8 x 8 baking pan well with cooking spray. Then make the crumb topping first. Simply stir the flour, pecans, brown sugar, cinnamon, mahlab, cardamom, rose water and melted butter together thoroughly until it is a moist, pebbly crumb texture. Make the easy cake batter next. Whisk the flour, brown sugar, baking powder, cinnamon, mahlab, cardamom, baking soda, and salt together in a large whisking bowl. Whisk the milk, melted butter, eggs and rose water together in another bowl. Pour the wet ingredients into the dry ingredients and whisk it all together thoroughly until smooth.
Pour that batter into the prepared pan and make sure it is even. Then evenly sprinkle the crumb mixture on top in a layer. Bake the cake for about 45 minutes, until the outside is golden and the interior is baked through. The middle will puff up a lot and that is normal. Use a toothpick and see if it comes out cleanly from the center to make sure it is perfect. Let it cool for at least half an hour, then cut it into 8 equal pieces. Serve with great coffee or tea and enjoy!
