Zest of Life
MIXED CITRUS CURD CRUMB CAKE
Makes 1 (9-inch) cake
With this citrus-packed crumb cake, good things come in threes. A fresh blend of mandarin, lime, and lemon comes together to make a silky, tart curd, which is layered between tender cake and a crunchy streusel topping.
½ cup (113 grams) unsalted butter, softened
⅔ cup (133 grams) granulated sugar
⅓ cup (73 grams) firmly packed light brown sugar
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract
2 cups (250 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
½ teaspoon (1 gram) ground cardamom
1 cup (240 grams) sour cream, room temperature
Mixed Citrus Curd (recipe follows)
Cinnamon-Ginger Streusel (recipe follows)
Citrus Glaze (recipe follows)
Garnish: lemon zest, lime zest, mandarin zest
1. Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
In the 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
