Cardamom Crumb Cake with Jam Ribbon

Ingredients

• 2/3 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp fine salt
• 8 tbsp unsalted butter, melted
• 2 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine salt
• 6 tbsp unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup sour cream or full-fat plain Greek yogurt
• zest of 1 orange
• 1/3 to 1/2 cup raspberry jam

Method

1. Heat oven to 350°F. Butter an 8x8-inch baking dish and line with parchment if desired.
2. In a bowl, mix brown sugar, granulated sugar, cinnamon, cardamom, and salt. Stir in melted butter, then add flour and mix until large crumbs form. Set aside.
3. Whisk flour, baking powder, baking soda, and salt in a bowl.
4. In another bowl, beat softened butter and sugar until light. Beat in eggs one at a time, then vanilla. Mix in sour cream and orange zest.
5. Add dry ingredients and mix just until combined.
6. Spread about two-thirds of the batter into the prepared pan.
7. Dollop raspberry jam over the batter and swirl lightly with a knife.
8. Spoon remaining batter over the top and gently spread to cover most of the jam.
9. Scatter the crumb topping over the batter in thick, uneven clumps.
10. Bake 40 to 50 minutes, until golden and a tester inserted into the cake comes out clean.
11. Cool completely before cutting.