Cardamom Coffee Cake Recipe

Prepare to fall head over heels for Cardamom Coffee Cake—a tender, buttery delight infused with the warm, citrusy fragrance of cardamom and finished with a sweet, crunchy spiced topping. This recipe perfectly balances classic coffee cake comfort with an exotic twist, making every bite a little adventure in flavor. Whether you’re sharing it with friends over coffee or sneaking a slice for a solo treat, this is one bake that’ll bring hearty smiles and happy sighs every time.

Ingredients You’ll Need

The beauty of this Cardamom Coffee Cake is in its simplicity: each ingredient plays a starring role, contributing to its heavenly aroma, soft crumb, and golden crust. Let’s break down the essentials so you can see just how they all come together in perfect harmony.

• Granulated Sugar (1/4 cup + 3/4 cup): Gives the cake its sweetness and forms part of the fragrant topping.
• Ground Cardamom (1 teaspoon + 1 tablespoon): The unforgettable hero—adds that intriguing floral warmth throughout cake and topping.
• Ground Cinnamon (1/4 teaspoon + 1 teaspoon): For background coziness and a gentle hint of spice.
• Vegetable Oil (4 tablespoons): Brings moisture and tenderness to the crumb—no dry cake here!
• Eggs (3 large): The structure-builders that give lift and richness.
• Sour Cream (1/2 cup): The secret weapon for a super-moist, slightly tangy cake.
• Vanilla Extract (1 tablespoon): A classic flavor booster that rounds everything out.
• Cake Flour (2 cups, spooned and leveled): For a fine, soft texture that absorbs spice and butter beautifully.
• Baking Powder (1/2 teaspoon): Ensures your cake rises evenly and softly—not dense at all.
• Kosher Salt (1/2 teaspoon): Just enough to balance the sweet and highlight those spices.
• Unsalted Butter (16 tablespoons, softened): Makes the batter rich and luxurious—don’t skip proper softening for a smooth blend.

How to Make Cardamom Coffee Cake

Step 1: Mix the Spiced Topping

Start by bringing together the granulated sugar, ground cardamom, and ground cinnamon in a small bowl. Stir gently with a fork until the mixture is uniform in color and aroma. Setting this aside now means that when the batter is ready, you’ll be all set for an even, beautiful distribution over the top.

Step 2: Prepare Your Pan and Oven

Preheat your oven to 350 degrees Fahrenheit. Give your 9-inch square metal cake pan a generous rub of butter or a spray of oil. For extra insurance (especially if you want to lift out the whole cake easily), line the bottom and sides with parchment paper. Trust me, this little step makes all the difference later!

Step 3: Whisk Wet Ingredients

Grab a medium bowl and whisk together your vegetable oil, eggs, sour cream, and vanilla extract. This is where things get creamy and luscious—take a moment to make sure everything is fully combined and smooth, as it’ll help the batter come together beautifully in the next steps.

Step 4: Blend Dry Ingredients

In your stand mixer, add the 3/4 cup granulated sugar, cake flour (make sure it’s spooned and leveled), baking powder, kosher salt, ground cardamom, and ground cinnamon. With the whisk attachment, mix on low to medium speed for about a minute. This not only mixes everything but helps fluff the flour for a finer crumb.

Step 5: Incorporate Butter into Dry Mixture

Add softened unsalted butter to the dry ingredients. Whisk on medium speed, scraping down as needed, until you see a sandy, even texture without any large bits of butter. This step creates a magical texture—the sandy mix ensures little bits of butter are perfectly dispersed, promising a tender cake.

Step 6: Combine Wet and Dry for the Batter

With the mixer running on low, gradually stream in your wet ingredients. Once everything’s added, turn up to medium speed and mix until just smooth. Don’t overmix! You’re aiming for a silky, unified batter with no dry streaks left lurking at the bottom.

Step 7: Assemble and Add Topping

Scrape your batter into the prepared cake pan and smooth out the top with a spatula, making sure it reaches every corner. Sprinkle your cardamom-sugar topping evenly over the surface—using your hands helps give it that rustic, bakery-perfect finish.

Step 8: Bake to Perfection

Slide your filled pan into the oven and bake for 25 to 30 minutes. You’ll know it’s done when the cake doesn’t jiggle when given a gentle shake, and a toothpick inserted in the center comes out clean. Allow it to cool on a wire rack for 15 to 30 minutes before handling—patience here pays off with a clean slice!

How to Serve Cardamom Coffee Cake

Garnishes

A light dusting of powdered sugar will emphasize the cake’s pretty surface, while a dollop of softly whipped cream or a scattering of toasted nuts makes every plate look utterly inviting. If you have fresh berries or edible flowers, they add a pop of color and an extra touch of flair.

Side Dishes

Pair your Cardamom Coffee Cake with espresso or freshly brewed coffee to complement those spice notes. For breakfast or brunch spreads, some sliced citrus, stewed apricots, or a bowl of vanilla yogurt provide a bright, fresh counterpoint to the cake’s richness.

Creative Ways to Present

Try cutting the cake into squares and serving on a vintage platter for old-school tea party vibes. For a modern twist, stack layered cubes with alternating whipped cream and fruit between them. You can also cut small rounds with a biscuit cutter for fanciful, bite-sized treats—perfect for showers or open houses.

Make Ahead and Storage

Storing Leftovers

Once your Cardamom Coffee Cake has cooled entirely, wrap any leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days. The cake stays moist and flavorful, and the topping remains pleasantly crunchy.

Freezing

Cardamom Coffee Cake freezes beautifully. Wrap individual slices or the whole (completely cooled) cake securely in both plastic wrap and foil, then tuck into a freezer-safe container. It’ll keep for up to 2 months—just thaw at room temperature for a few hours when the craving strikes.

Reheating

To bring back that fresh-baked warmth, briefly reheat slices in a 300-degree oven for 5 to 10 minutes. For a speedier option, a few seconds in the microwave will do, but the oven helps restore the topping’s delightful crunch.

FAQs

Can I make this Cardamom Coffee Cake gluten-free?

Absolutely! Substitute an equal amount of your favorite gluten-free cake flour blend. Just double check that your mix contains xanthan gum or a similar binder to maintain the cake’s structure.

Can I use Greek yogurt instead of sour cream?

Yes, plain whole-milk Greek yogurt is a great substitute and will add a lovely tang. The texture and moistness will be nearly identical—just avoid flavored yogurts to keep the spices front and center.

How do I know if cardamom is fresh?

Fresh, ground cardamom should have a bright, fragrant aroma that hits you as soon as you open the jar. If it smells dusty or faint, it’s probably lost its punch—buying whole pods and grinding them fresh is a next-level move for maximum flavor!

Can I double the recipe for a bigger crowd?

Certainly! Just double all ingredients and bake in a 13×9-inch pan. Watch the bake time; it might need an extra 5-10 minutes, so check with a toothpick before pulling it out.

What other spices pair well with cardamom in this coffee cake?

Cloves and a pinch of nutmeg both complement cardamom beautifully, or add a touch of orange or lemon zest to brighten things up. Experiment with your favorite flavor combos and make the Cardamom Coffee Cake uniquely yours.

Final Thoughts

If you’re seeking a cozy yet intriguing bake, this Cardamom Coffee Cake hits all the right notes. The balance of spice, sweetness, and tender crumb makes it a surefire crowd-pleaser—so don’t wait for a special occasion! Bake it up soon and discover just how irresistible it can be.

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