Name: Cardamom Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cardamom; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; ¼ cup brown sugar; 1 teaspoon ground cinnamon

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This cardamom coffee cake is the perfect combination of a warm, spiced flavor and a moist, tender crumb. It makes a delightful treat for a cozy morning or afternoon tea, and its comforting aroma will fill your kitchen with the essence of cardamom and cinnamon. This cake pairs wonderfully with a cup of coffee or tea, making it an ideal choice for any time you crave a comforting baked good.

Cardamom Coffee Cake

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cardamom

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

¼ cup brown sugar

1 teaspoon ground cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

In a small bowl, mix together the brown sugar and cinnamon.

Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and sprinkle the rest of the cinnamon-sugar mixture on top.

Using a knife or toothpick, gently swirl the cinnamon-sugar into the batter for a marble effect.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 10 servings

Variations

If you want to add your own twist to this coffee cake, here are a few variations:

Nuts: Add chopped walnuts or pecans to the batter for extra crunch and flavor.

Glaze: Drizzle a simple powdered sugar glaze over the cooled cake for a sweet finish.

Fruit: Try adding fresh or frozen berries to the batter for a fruity variation.

Spices: Experiment with other spices, like nutmeg or allspice, to complement the cardamom flavor.

Storage/Reheating

To store the cardamom coffee cake, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to enjoy it warm, simply reheat individual slices in the microwave for 15-20 seconds, or warm the whole cake in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use salted butter instead of unsalted butter?

I recommend using unsalted butter for this recipe because it gives you more control over the salt content. If you only have salted butter on hand, you can reduce the amount of added salt in the recipe.

Can I substitute the sour cream?

Yes! If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar texture and tangy flavor. Buttermilk can also work as an alternative, though it may change the cake's texture slightly.

Can I freeze the cardamom coffee cake?

Absolutely! This cake freezes well. Wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to enjoy, let it thaw at room temperature or warm it in the oven.

How can I make this recipe dairy-free?

To make the cardamom coffee cake dairy-free, substitute the butter with a plant-based butter or margarine, and use a dairy-free sour cream or yogurt alternative. Make sure to also use a dairy-free milk option for the best results.

Can I make this recipe ahead of time?

Yes, you can make this coffee cake ahead of time. You can prepare and bake it a day or two in advance. Just store it in an airtight container at room temperature, and it will stay fresh and delicious.

Conclusion

This cardamom coffee cake is a delightful treat that’s perfect for any occasion, whether it's a cozy breakfast or an afternoon snack. I love the balance of spices and the rich, moist texture, and it pairs beautifully with a warm cup of coffee or tea. With its easy-to-follow directions and simple ingredients, this cake is sure to become a favorite in your baking repertoire.

Recipe:

Cardamom Coffee Cake

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Author: Cheryl
Total Time: 55 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This cardamom coffee cake is a delightful treat with a warm, spiced flavor and a tender, moist crumb. Perfect for pairing with coffee or tea, its comforting aroma fills your kitchen.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, mix together the brown sugar and cinnamon.
Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and sprinkle the rest of the cinnamon-sugar mixture on top.
Using a knife or toothpick, gently swirl the cinnamon-sugar into the batter for a marble effect.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.