Instructions

• First, make the crumble. Combine all of the crumble ingredients in a medium bowl. Using a fork, a pastry cutter, or your fingers, cut the cold butter into the dry ingredients until the butter is incorporated and you have a coarse crumble. Set aside.
• For the coffee cake, preheat the oven to 375°F and spray a mini loaf pan with non-stick spray and set it aside.
• Add the flour, sugar, salt, baking powder, and orange zest to the bowl of a food processor and pulse to combine. Add in the butter and run the machine for about 15-20 seconds, or until the mixture resembles coarse cornmeal.
• In a large mixing bowl, whisk the sour cream, milk, eggs, and vanilla together until fully combined. Pour the mixture from the food processor into the bowl with the wet ingredients and mix until there is no noticeable dry flour but a few lumps remain. Do not over mix.
• Divide the dough evenly in the mini loaf pan and top with the cardamom crumble. Bake for 25-35 minutes, rotating halfway through the bake time. A toothpick inserted into the middle of the loaves should come out with a few moist crumbs but not completely clean.
• Remove the pan from the oven once they are baked and soak the tops of each of the cakes in the saffron syrup. Allow them to cool completely before removing them from the pan.
• While the cakes are baking, make the Saffron Syrup. Bring all of the syrup ingredients to a boil in a small saucepan. Reduce to a simmer and cook the syrup for about 8-10 minutes or until it thickens slightly. Set aside.