Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C) and spray an 8 x 8 baking pan well with cooking spray.
Step 2
Make the crumb topping first. Simply stir the
All-Purpose Flour (60 g)
,
Chopped Pecans (55 g)
,
Dark Brown Sugar (75 g)
,
Ground Cinnamon (1 g)
,
Ground Mahlab (1 g)
,
Ground Cardamom (as needed)
,
Rose Water (2 mL)
, and
Butter (120 g)
together thoroughly until it is a moist, pebbly crumb texture.
Step 3
Make the easy cake batter next. Whisk the
All-Purpose Flour (165 g)
,
Dark Brown Sugar (165 g)
,
Baking Powder (10 g)
,
Ground Cinnamon (1 g)
,
Ground Mahlab (1 g)
,
Ground Cardamom (as needed)
,
Baking Soda (1 g)
, and
Salt (1 pinch)
together in a large whisking bowl.
Step 4
Whisk the
Milk (480 mL)
,
Butter (120 g)
,
Eggs (2)
, and
Rose Water (2 mL)
together in another bowl. Pour the wet ingredients into the dry ingredients and whisk it all together thoroughly until smooth.
Step 5
Pour that batter into the prepared pan and make sure it is even. Then evenly sprinkle the crumb mixture on top in a layer. Bake the cake for about 45 minutes, until the outside is golden and the interior is baked through. The middle will puff up a lot and that is normal.
Step 6
Use a toothpick and see if it comes out cleanly from the center to make sure it is perfect. Let it cool for at least half an hour, then cut it into 8 equal pieces. Serve with great coffee or tea and enjoy!
