Cardamom Coffee Cake Recipe

Introduction

This Cardamom Coffee Cake offers a fragrant twist on a classic favorite, blending warm spices with a moist, tender crumb. Perfect for breakfast, brunch, or an afternoon treat, it’s an inviting way to enjoy your coffee.

Ingredients

• 1/4 cup granulated sugar (for topping)
• 1 teaspoon ground cardamom (for topping)
• 1/4 teaspoon ground cinnamon (for topping)
• 4 tablespoons vegetable oil
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 3/4 cup granulated sugar
• 2 cups cake flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon ground cardamom
• 1 teaspoon ground cinnamon
• 16 tablespoons unsalted butter, softened to room temperature

Instructions

1. Step 1: Make the topping by combining 1/4 cup granulated sugar, 1 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon in a small bowl. Mix with a fork until evenly blended, then set aside.
2. Step 2: Preheat your oven to 350°F (175°C) and grease a 9-inch square metal cake pan. For easier removal, line the pan with parchment paper.
3. Step 3: In a medium bowl, whisk together the vegetable oil, eggs, sour cream, and vanilla extract until smooth—these are your wet ingredients.
4. Step 4: In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, cake flour, baking powder, kosher salt, ground cardamom, and ground cinnamon. Whisk on low to medium speed for about one minute to blend the dry ingredients.
5. Step 5: Add the softened butter to the dry ingredients and whisk on medium speed until the mixture resembles coarse sand, with no large pieces of butter remaining.
6. Step 6: With the mixer on low speed, gradually pour in the wet ingredients. Then increase to medium speed and mix until you have a smooth batter.
7. Step 7: Pour the batter into the prepared pan and smooth the surface using a spatula or the back of a spoon.
8. Step 8: Evenly sprinkle the prepared topping over the batter. Using your hands can help distribute it more evenly.
9. Step 9: Bake for 25 to 30 minutes, or until the cake no longer jiggles when gently shaken.
10. Step 10: Let the cake cool, preferably on a wire rack, until it can be handled comfortably—about 15 to 30 minutes. Be careful not to burn yourself.

Tips & Variations

• For extra texture, sprinkle chopped nuts like walnuts or pecans over the topping before baking.
• Use Greek yogurt in place of sour cream for a tangier flavor and slightly denser cake.
• If you prefer, swap vegetable oil for melted coconut oil to add a subtle tropical note.

Storage

Store the cake tightly covered at room temperature for up to two days, or refrigerate for up to five days. To reheat, warm individual slices in the microwave for about 15 seconds or until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but since all-purpose flour has more protein, your cake may turn out slightly denser. To mimic cake flour, you can replace 2 tablespoons of each cup of all-purpose flour with cornstarch.

Is it necessary to add both cardamom and cinnamon?

Cardamom and cinnamon complement each other beautifully by layering warm spice flavors. If you prefer, you can adjust the amounts or omit one, but the balance of spices is important for the signature taste of this cake.