Chamomile Crumb Cake
Who says crumb cake is just for coffee? Try this with Adagio's Chamomile tea and you'll add a nicely sweet aroma to this treat.1 h 20 m 2
- 2 1/2 c. flour
- 1 1/2 c. light brown sugar
- 1/2 c. butter + 1 tbsp. butter for topping mixture
- 1 tbsp. lemon juice
- 1 c. evaporated milk
- 1 tsp. baking soda
- 2 tsp. ground chamomile tea + 1-2 tsp. leaves for top
- 1 c. coarsely chopped pecans, divided
In a large mixing bowl, combine flour and brown sugar. Cut in 1/2 c. butter with a pastry blender or fork until mixture looks like coarse meal. Set aside 1 c. of the mixture for topping. Combine lemon juice with evaporated milk. Add to flour mixture along with baking soda, ground tea, and 1/2 c. of the pecans; stir to blend well.
Place batter into a greased 8"x8" or 9"x9" baking dish. Cut additional 1 tbsp. butter into the reserved topping. Stir remaining 1/2 c. chopped nuts into topping. Sprinkle topping mixture over the batter. Bake at 350°F for 1 hour or until middle is firm. Sprinkle top with chamomile tea flower buds for decoration. Serve warm or cold with your favorite Adagio tea. Enjoy.