Earl Grey Cardamom Crumb Cake
Updated December 11, 2025
Recipe Overview
Total Time: 1 hour 20 minutes | Servings: 12–16 squares | Difficulty: Moderate
A fragrant, moist cake infused with Earl Grey tea and warm cardamom, topped with a crunchy streusel. Ideal for casual gatherings or as a sweet breakfast.
Ingredients
For the Cake
1 cup (240 ml) extra-virgin olive oil (plus 1 tbsp more for greasing)
1½ cups (300 g) granulated sugar
2 tbsp loose Earl Grey tea leaves (from ~6 tea bags; note: high-quality loose leaf or ground tea powder recommended for depth)
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt (e.g., Diamond Crystal)
2 cups (480 g) sour cream or whole-milk plain Greek yogurt
3 large eggs (room temperature)
2 tsp vanilla extract
3 cups (384 g) all-purpose flour
For the Streusel
1 cup (128 g) all-purpose flour
1 cup packed (220 g) light or dark brown sugar
1½ tsp ground cardamom (pre-ground for best texture)
½ tsp kosher salt
½ cup (115 g) unsalted butter, melted
Preparation
Step 1: Preheat Oven & Prepare Pans
Preheat oven to 350°F (175°C).
For 9×13-inch pan: Lightly grease the pan with olive oil, then line with parchment paper (leave 2-inch overhang on two sides for easy removal).
For bundt cake (variation): Grease a 10-inch (12-cup) bundt pan with olive oil and dust with a light layer of flour (or line the bottom with parchment paper).
Step 2: Make the Streusel
In a medium bowl, combine flour, brown sugar, cardamom, and salt.
Add melted butter and stir with a fork until the mixture forms uneven crumbs (texture should be moist but clump lightly).
Optional: Refrigerate for 10 minutes to firm the streusel before baking (improves structure).
Step 3: Prepare the Cake Batter
In a large bowl, rub granulated sugar and Earl Grey tea leaves (by hand or in a spice grinder for fine powder) with fingertips until fragrant (aroma intensifies as tea oils release).
Add baking powder, baking soda, and salt; whisk to blend.
Pour in sour cream/yogurt, olive oil, eggs, and vanilla. Whisk vigorously until smooth (small lumps are acceptable; avoid overmixing).
Gently fold in flour with a spatula until just incorporated (do not overmix—retain slight texture for moistness).
Step 4: Assemble & Bake
Pour batter into the prepared pan, spreading evenly.
Crumble the streusel over the batter, distributing it to cover the surface. Lightly press streusel into the batter to ensure adhesion.
Bake:
9×13-inch cake: 40–50 minutes (toothpick in center comes out clean; edges may pull slightly from the pan).
Bundt cake: 50–60 minutes (baking time increases due to pan shape; insert toothpick into the thickest part of the bundt—center).
Step 5: Cool & Serve
Let the cake cool in the pan on a rack for 45 minutes.
For 9×13-inch: Use parchment overhang to lift the cake onto a cutting board; slice into squares.
For bundt cake: After 45 minutes, invert onto a serving plate (use a plate slightly larger than the bundt pan). Remove the pan, then let cool completely (60–75 minutes total).
Serve at room temperature or chilled.
Storage & Tips
Storage: Well-wrapped or airtight container at room temperature for up to 4 days; freeze individual slices for 3 months (thaw at room temperature).
Tea Substitute: If using tea bags, use 6–8 bags and grind the used tea leaves (steeped tea + ground leaves = richer flavor).
Bundt Variation: For cleaner edges, grease the bundt pan with butter and flour (or use non-stick spray); avoid overfilling batter (fill to ¾ capacity).
Taste & Tips (from user feedback):
High-quality loose-leaf Earl Grey (e.g., Assam or Ceylon) enhances bergamot notes; reduce sugar by ¼ cup if preferring less sweet.
If cardamom overpowers Earl Grey, reduce to 1 tsp or add 1 tsp ground cloves for complexity.
For softer streusel, skip refrigeration and bake immediately.
Enjoy this aromatic crumb cake—perfect for coffee breaks or dessert! ☕🍰
