Cardamom Coffee Cake
This cardamom coffee cake is a moist, aromatic treat infused with warm spices and topped with a buttery crumble. Perfect for breakfast, brunch, or an afternoon coffee break!
Equipment
- Mixing bowls
- 9-inch round cake pan greased and floured
- Whisk
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1 tsp vanilla extract
- 0.5 cup brown sugar for crumble topping
- 2 tbsp all-purpose flour for crumble topping
- 1 tsp ground cinnamon for crumble topping
- 2 tbsp unsalted butter softened, for crumble topping
Instructions
- In a small bowl, combine brown sugar, flour, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt. In another bowl, beat butter and granulated sugar until creamy. Add eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spread half of the batter into the prepared 9-inch cake pan. Sprinkle half of the crumble topping over the batter. Add the remaining batter and smooth the top. Sprinkle with the remaining crumble topping.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Customizations: Add chopped nuts or raisins to the batter for extra texture.
- Serving Suggestion: Pair with freshly brewed coffee or tea for the perfect indulgence.