This is a perfect "not too sweet" cake - and I swear it just keeps getting tastier by the day. It's a very hefty cake as well, so it's great to share. The cardamom comes through just perfectly, and the blueberries, which become moist and jammy through the bake. It straddles a beautiful line between spice cake and fruit cake (though more spice than fruit).
Annoyingly, the bottom edge of my cake was beginning to burn by the time the center had cooked, but not unpleasantly so. I got away with it by calling it "aggressively caramelized."
Ingredients (makes one 9" cake)
For the streusel:
3/4 cup all purpose flour
1/3 cup granulated sugar
1 tsp instant espresso powder
1/4 tsp kosher salt
5 tbsp unsalted butter, chilled and cubed
1/2 chopped walnuts
For the cake:
2 cups all purpose flour, plus more for the pan
1 tsp baking powder
1 tsp ground cardamom
1/2 tsp kosher salt
2 sticks (one cup) unsalted butter, melted, plus more for the pan
1/2 cup orange blossom honey
1 1/2 cups granulated sugar
1 cup sour cream
2 large eggs, at room temperature
Finely grated zest of 1 orange
1 1/2 tsp pure vanilla extract
1 cup fresh blueberries, rinsed and dried
Preheat the oven to 350˚. Butter and flour a 9 inch springform pan with a removable bottom and tap out the excess flour.
Make the streusel: In a medium bowl, mix together the flour, sugar, espresso powder and salt. Add the butter and, using your fingers, mix until the streusel clumps together in large crumbs. Mix in the walnuts and set aside.
Make the cake: In a medium bowl, whisk together the flour, baking powder, cardamom and salt and set aside.
In a large bowl, combine the butter, honey, sugar, sour cream, eggs, orange zest and vanilla and whisk until well combined. Add the flour mixture and mix just until combined, taking care not to overmix. Spread half of the batter in the prepared pan and sprinkle evenly with the blueberries. Top with the remaining batter, then sprinkle with the streusel. Bake, roating the pan once, until the cake is golden brown, springs back when genlty pressed and a toothpick inserted in the center comes out clean, about 1 hour and 30 minutes. Let the cake cool for 1 hour in the pan, then remove the sides of the springform pan and let it cool completely before cutting into wedges and serving.
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