Earl Grey Cardamom Crumb Cake

By Sheela Prakash

Updated April 10, 2026

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
1 hr 20 min
Rating
5(321)
Comments
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Clusters of cardamom-spiced brown sugar streusel crown this moist and fragrant Earl Grey cake that’s just sweet enough for breakfast, brunch or a mid-afternoon treat. The tea pairs surprisingly well with the spice, as each accentuates the other's citrusy brightness and delicate floral notes. Cardamom’s sweet, peppery flavor lends extra warmth to every bite. Adding sour cream or yogurt to the batter plus opting for olive oil rather than butter not only ensures that the cake is ultratender, but allows it to stay that way for days so that it can be baked ahead of time without compromise. 

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Ingredients

Yield:16 to 24 servings

For the cake

  • 1 cup/240 milliliters extra-virgin olive oil, plus more for greasing the pan

  • 1 ½ cups/300 grams granulated sugar

  • 2 tablespoons loose Earl Grey tea (from about 6 tea bags)

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 2 cups/480 grams sour cream or whole-milk plain Greek yogurt

  • 3 large eggs

  • 2 teaspoons vanilla extract 

  • 3 cups/384 grams all-purpose flour

For the streusel

  • 1 cup/128 grams all-purpose flour

  • 1 cup packed/220 grams light or dark brown sugar

  • 1 ½ teaspoons ground cardamom

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • ½ cup/115 grams unsalted butter, melted

Ingredient Substitution Guide
Nutritional analysis per serving (16 to 24 servings)

36 grams carbs; 43 milligrams cholesterol; 323 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 1 gram fiber; 213 milligrams sodium; 5 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Heat oven to 350 degrees.

  2. Prepare the pan for the cake:

    1. Step 2

      Lightly grease a 9-by-13-inch metal or glass baking pan with olive oil and line with parchment paper, leaving an overhang on two sides.

  3. Make the streusel:

    1. Step 3

      In a medium bowl, combine the flour, brown sugar, cardamon and salt. Add the melted butter and stir with a fork until evenly moistened and various crumb sizes form. Refrigerate while you prepare the cake batter.

  4. Prepare the cake:

    1. Step 4

      In a large bowl, rub the granulated sugar and tea leaves together with your fingertips until the mixture is fragrant. Add the baking powder, baking soda and salt and whisk to combine. Add the sour cream, olive oil, eggs and vanilla, and whisk until very smooth.

    2. Step 5

      Add the flour and stir gently until just combined (do not overmix, a few small lumps are fine).

    3. Step 6

      Transfer the batter to the prepared baking pan and spread in an even layer. Crumble the streusel evenly over the top.

    4. Step 7

      Bake until the streusel is browned and a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. 

    5. Step 8

      Transfer the cake in the pan to a rack to cool for at least 45 minutes, then run a knife around the edges of the cake and transfer it to a cutting board using the parchment paper overhang. Cut into squares and serve. (You can also serve the cake directly from the pan.) The cake will keep, well wrapped or in an airtight container at room temperature, for up to 4 days. Alternatively, freeze the cake for up to 3 months.

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Ratings

5 out of 5
321 user ratings
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Comments

Melissa

I think your typical grocery store tea bag earl grey is not gonna cut it here. I used a really beautiful loose leaf earl grey, and ground it to a powder in a spice grinder. It was super earl grey-y and played well with the cardamom.

collycolly

If the bergamot flavor of the Earl Grey fades in comparison with the cardamom, I'd opt for skipping it in the recipe altogether and serving it brewed and hot, alongside the cake.

AnnieLee

Seems like everyone is saying you can't taste the Earl Gray. I tasted it because I accidentally put 2 tablespoons in the streusel as well. It was delicious! Totally fixes it. The cake is light. Don't think this is one that I will make all the time, but it is good and I am saving it to make again.

Piebird

I prepared this cake exactly as directed. The olive oil is totally overpowering on the first bite, so in the future I will either reduce the EVOO significantly or just substitute a neutral oil entirely.

dimmerswitch

Scaling back 50% works w/1 extra large egg (full recipe specs 3) and perfect 8x8 pan outcome every time for this light and lovely cake. Zipping tea leaves in spice grinder before rubbing w/ sugar works well. Someone mentioned orange zest in w/ tea and sugar giving me idea to rub in a little lemon zest. Nice touch to support the bergamot. In 8x8 takes 40 min in my oven. Cake I made yesterday was to freeze to see how it works to heat from frozen. Outcome pending.

kelly

Totally delish, but one needs to like these intense flavors. I will certainly bake again. Tips: - like others suggested, grind the tea leaves into a powder, and add a dash to the crumble topping too. - don’t waste really good olive oil on this cake. You could really taste the flavor of the olive oil in the batter form, but once baked, couldn’t tell the difference from basic oil. - it is a large cake and I had to bake it about 65 min (could also be my oven), but expect to have it bake longer.

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