If you top cake with buttery sugary crumbs instead of buttery sugary frosting, suddenly it’s breakfast! Not that I’m complaining, mind you. And not that crumbs on top will stop me from eating it for dessert as well as breakfast.
It’s called cardamom cake, but cardamom isn’t the only important flavor. Orange zest in both the crumb and cake compete with coffee, and the orange wins but isn’t too strong. I suppose I wouldn’t have been opposed to more spice or even more bitter coffee, but the cake seemed pretty perfect just how it was. And really, what could be better than cake for breakfast?
Jill chose this recipe for Tuesdays with Dorie, and she has it posted. I doubled the salt. (As well as baked it in heart-shaped muffin cups, obviously. The whole recipe makes 12 muffins. Bake at 400 degrees for about 18 minutes.)