When Laurent Tourondel's Fresh from the Market landed on my desk, I was expecting a vegetable-heavy book filled with ideas for making the most out of your seasonal haul from the farmers' market—and on that front this cookbook did not disappoint. What I wasn't expecting was so many wonderful dessert recipes. Honestly, I could have easily baked an entire week's worth of recipes from this book, forgoing savory dishes entirely.
Although this Coffee Cake with Espresso Glaze & Cardamom Crumble doesn't really have all that much to do with seasonal cooking or local purveyors, it's just too good of a cake not to share. The cake part is perfectly flavored and textured with a moist crumb and slight tang thanks to the sour cream in the batter. After the cake bakes and cools, it's finished with a coffee glaze that seeps inside, acting as a glue for the cardamom-scented crumble topping. It's one of those wonderfully deceptive recipes that at first looks like nothing fancier than your run-of-the-mill coffee cake, but one bite and the rich coffee flavors and aromatic cardamom are instantly apparent. It's the perfect blend of familiar and exotic, and like any good coffee cake, you can't stop eating it.
As always with our Cook the Book feature, we have five (5) copies of Fresh from the Market to give away this week.
Cook the Book: Coffee Cake with Espresso Glaze and Cardamom Crumble
About This Recipe
- For the cake:
- Nonstick cooking spray
- 1 cup sugar
- 12 tablespoons unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- For the glaze:
- 2 tablespoons brewed coffee
- 1 1/2 teaspoons instant espresso powder
- 3/4 cup confectioners’ sugar
- For the crumble:
- 1/4 cup plus 1 tablespoon light brown sugar
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1/2 cup roughly chopped toasted pecans
To make the cake: Preheat the oven to 350˚F. Spray an 8-inch bundt cake pan with nonstick cooking spray. Using a stand mixer ﬁtted with the paddle attachment, beat the sugar and butter in the mixer bowl at medium-high speed until light and ﬂuffy, about 5 minutes. Add the eggs, 1 at a time and mixing well between each addition, and then add the vanilla.
Sift the ﬂour, baking powder, baking soda, and salt into another large bowl. Add the dry ingredients to the butter mixture in 3 batches and mix until just combined between each addition. Add the sour cream and mix until completely incorporated.Pour the batter into the bundt pan and bake until a knife inserted near the middle of the cake and comes out clean, about 30 minutes. Let cool on a wire rack for about 15 minutes and then invert the cake onto the rack and allow to cool completely.
To make the glaze: Stir the coffee and espresso powder in a small bowl until the powder has completely dissolved.
Stir in the confectioners’ sugar. If the glaze is too thick, add a splash of regular brewed coffee or water.
To make the crumble: Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Combine both sugars in a medium bowl.
Add the butter, cardamom, and salt and mix until well combined. Add the ﬂour and mix to form a pebbly consistency.
Stir in the pecans. Scatter the crumble evenly over the lined baking sheet and bake until toasted, about 5 minutes.
Remove from the oven and set aside to cool.
To serve: Drizzle the glaze over the top of the cake. While the glaze is still wet, press the crumble into the glaze to set for 10 minutes before serving.