For the topping:
- 1 1/3 cups (6 oz) all-purpose flour
- 1 1/3 cup (10.3 oz) packed light or dark brown sugar
- 2 tsp ground cardamom
- 3/4 tsp kosher salt
- 11 TBS (5.5 oz) unsalted butter, melted
For the cake:
- 1 cup extra-virgin olive oil
- 1 1/2 cups (10.5 oz) granulated sugar
- 3 TBS (.5 oz) Manhattan Earl Grey tea
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 cups sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups (13.5 oz) all-purpose flour
Optional topping:
- 1 TBS Cinnamon Sugar Crunch
Make the topping
In a medium bowl, whisk together the flour, brown sugar, cardamon and salt. Add the melted butter and stir with a fork until no flour remains visible - you should have crumb of varying sizes. Spread on a small baking sheet or plate and refrigerate while you prepare the cake.
Make the cake
Preheat oven to 350 degrees. Spray a 9 x 13 pan lightly with olive oil spray and line with parchment, allowing 2 sides to overhang pan.
Measure the sugar and tea into the bowl of a small food processor. Pulse several time to break up the tea and infuse the sugar. In a large bowl, Add the baking powder, baking soda and salt and pulse to combine. Add the sour cream, olive oil, eggs and vanilla, and run until very smooth. (If you don't have a food processor, you can use your fingers to combine the sugar and tea, then procees to whisk in remaining ingredients.)
Add the flour and pulse (or blend with a spatula) until just combined (do not overmix).
Transfer the batter to the prepared baking pan and spread in an even layer. Crumble the topping over evenly.
Bake until the streusel is browned and a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
If finishing with Cinnamon Sugar Crunch, sprinkle evenly over the top immediately after removing from the oven.
Transfer the cake in the pan to a rack to cool for at least 45 minutes, or allow to cool completely in the pan if you are not serving it right away. When ready to serve, run a knife around the edges and use the parchment overhang to lift the cake carefully from the pan. Cut into squares and serve.
The cake will keep well for several days in an air-tight container at room temperature
Recipe adapted from Sheela Prakash
