For the Streusel:
1-1/2 cups graham cracker crumbs
3/4 cup finely chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted
For the Cake:
2 cups cake flour
1 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
2 eggs
1-1/2 teaspoons vanilla extract
1 cup milk
Preheat oven to 350 degrees. Butter and flour a
10-inch tube pan, a 9-inch spring form pan or an
8-inch square pan.
To make the streusel, in a medium bowl, combine
the graham cracker crumbs, walnuts, brown sugar,
cinnamon, cardamom, and melted butter. Blend well
and set aside.
To make the cake, sift the flour, sugar, baking
powder, and salt into a large bowl. Add the
butter, eggs, vanilla, and milk. Beat vigorously
until smooth and quite thick, about 1 minute.
Spread half of the batter into prepared pan and
sprinkle with half the streusel mixture. Spoon
remaining batter over the streusel and top with
remaining streusel. Bake until cake tests done,
about 50 minutes. Cool about 20 minutes, then
remove cake from pan.
Serves 10-12