Mixed Citrus Curd Crumb Cake

Everything that you could hope for in a crumb cake comes together in this spectacular Mixed Citrus Curd Crumb Cake.  From the tart freshness of citrus (including Sumo mandarins), to the spiced flavors of cardamom, ginger and cinnamon, this snack cake is delicious from the get-go.  Now, add to it a crunchy topping layered over Mixed Citrus Curd and it becomes elevated beyond belief!

This is a soft, moist cake with a medium crumb that will get you through the end of winter and the start of spring in a most delicious fashion!

The first thing you must do is make the Mixed Citrus Curd.  It doesn’t take long to make, but you need to chill it for two hours before using it.

The second thing you want to do is make the Cinnamon-Ginger Streusel.  This is a combination of sugars mixed with melted butter and then combined into a mixture of flour and spices.  This creates a crumbly topping to go over the cake and curd layers.

The cake batter is made in a stand mixer and is a fairly traditional cake recipe:  beat butter and sugars together until fluffy.  Add eggs and vanilla.

In a separate bowl, whisk together flour, baking powder, salt and cardamom.  To the butter/sugar mixture, add the dry ingredients, alternating with sour cream in a few additions.  Be sure to scrape down the sides of the mixing bowl every so often to ensure that all ingredients are incorporated, but, as always, don’t over-mix!

Spread the batter in a 9-inch square pan.  Top it with dollops of Mixed Citrus Curd and then spread it to the edges.

Crumble the topping over the curd.  Now it’s ready to bake!

Bake for about 45 minutes.  Every oven is different so start testing at about 40 minutes and be sure that a toothpick, skewer or cake tester comes out clean when stuck in the center of the cake.

Toward the end of the baking time, mix up the Citrus Glaze.  When the cake has cooled to a warm temperature, drizzle the glaze over the cake and sprinkle some zest over the top.

Serve these squares of deliciousness warm or at room temperature.  I doubt they will last until they reach room temp!

Mixed Citrus Curd

Crumb Cake

Makes: 16 servings

Prep Time: 20 minutes Cook Time: 40-45 minutes

Total Time: 1 hour 20 minutes

Mixed Citrus Curd (see recipe)

Cinnamon-Ginger Streusel:

1/3 cup granulated sugar

1/4 cup firmly packed light brown sugar

1/4 tsp kosher salt

1/2 cup unsalted butter, melted

1 1/3 cup all-purpose flour

3/4 tsp ground ginger

1/2 tsp baking powder

1/2 tsp ground cinnamon

Cake:

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

1/3 cup firmly packed light brown sugar

2 large eggs, room temperature

1 tsp vanilla extract

2 cups all-purpose flour

1 tbsp baking powder

3/4 tsp kosher salt

1/2 tsp ground cardamom

1 cup sour cream, room temperature

Citrus Glaze:

1 cup confectioner’s sugar

2 1/2 tsp fresh mandarin juice

1 tsp fresh lemon juice

1 tsp fresh lime juice

Garnish: lemon, lime and mandarin zests

 

Citrus Curd:

Make citrus curd at least 2 hours prior to making cake.

Cinnamon-Ginger Streusel:

In a medium bowl, stir together sugars and salt until well combined. Stir in melted butter until well combined.

In another medium bowl, whisk together flour, ginger, baking powder, and cinnamon. Add flour mixture to sugar mixture, stirring until well combined. Let stand at room temperature until ready to use.

Cake:

Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

In bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. (mixture may look slightly curdled at the point, but batter will come together.)

In a medium bowl, whisk together flour, baking powder, salt and cardamom. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating until combined after each addition and stopping to scrape sides of bowl. Spoon batter into prepared pan; using a small offset spatula, smooth into an even layer.

Dollop Mixed Citrus Curd onto batter in pan, using a small offset spatula, spread into an even layer leaving a 1/4-inch border around sides of pan. Crumble Cinnamon-Ginger Streusel in large clumps evenly on top.

Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, rotation pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan.

Citrus Glaze:

In a medium bowl, stir together all ingredients until smooth and well combined. Drizzle with Citrus Glaze before servings. Garnish with zest, if desired. Serve warm or at room temperature.

Recipe from Bake from Scratch

Ingredients

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