Whether enjoyed as a morning pick-me-up with a cup of coffee or as a sweet ending to a meal, this Easy Cardamom Coffee Cake offers a sophisticated twist on a beloved favorite. The cake is gently spiced with cardamom and features a crumbly cardamom streusel topping, for extra crunch and sweetness.
Call this a coffee cake or crumb cake, it honestly doesn't matter. I just like my morning crumbs (so I can scavenge them off the top when no-one is looking).
So why the cardamom? Well, it adds just a hint of floral citrusy goodness, that you just can't find from the usual suspects (I'm looking at you cinnamon).
Since cardamom can be quite strong, I like to describe this sour cream coffee cake as "gently" spiced. Just enough for you or your guests to notice something a little extra, without compromising on a classic.
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What you will need to make cardamom coffee cake
For the best results, the coffee cake is made with cake flour and sour cream. The light and airy flour combined with the richness of the sour cream, makes for a delightfully moist crumb.
- Cake flour- The batter is made with cake flour. Cake flour is superior to all-purpose flour in this recipe as it makes for a lighter sponge. You could use all-purpose, but the texture will not be as light.
- Baking powder and baking soda- Gives the cake its rise.
- Cardamom- I used ground cardamom. You can certainly grind your own cardamom from pods if you have them- just note the flavor will be stronger. If you do, I highly recommend toasting the pods first, then grinding them. If you are toasting cardamom pods and then grinding them, look for green cardamom pods.
- Salt
- Butter- Unsalted.
- Sugar- Brown and white granulated sugar.
- Eggs
- Sour cream- Adds moistness and richness to the batter, just like it does in these sour cream rhubarb muffins.
- Vanilla- Use pure vanilla extract or vanilla bean paste.
- All-purpose flour- For the streusel topping.
- Cinnamon- For the streusel topping.
See recipe card for quantities.
Making the cardamom streusel topping
Making streusel is ridiculously simple! And the best part is- you can make it in advance and freeze it for a rainy day. When you are ready to make your cake, remove the crumble topping from the freezer (no need to thaw) and place it on top of your batter right before baking.
- Step 1: Combine the flour, spices, brown sugar and salt in a bowl. Pour the melted and cooled butter over the flour mixture.
- Step 2: Using a spoon or your fingers, mix the butter into the flour, breaking it up to form large crumbs. Mix until no flour streaks remain.
Variations
Missing an ingredient, or want to mix it up? Try some of these ideas.
- This cardamom cake can be converted back to a classic, by replacing the cardamom with cinnamon.
- Add some orange or lemon zest to the batter for a citrusy spin.
- Use full-fat Greek yogurt in place of the sour cream.
- If you don't have cake flour, you can make your own! Measure 1 cup all-purpose flour, then scoop out and remove 2 tablespoons. Now add 2 tablespoons cornstarch, and sift, sift, sift until light and fluffy. If you only have all-purpose, you can swap it, but the cake will not be as light. I recommend using a scale to ensure you are evenly.
- Add up to 1 cup of fruit such as blueberries, chopped apples, or pears. Baking time may need to be adjusted.
Storage and make ahead
You can store coffee cake at room temperature for 2-3 days, tightly wrapped in aluminum or plastic wrap. To prolong its shelf life, it can be stored in the fridge for up to 1 week, however, it may start to dry out the longer it sits.
💡Top tip
When making the streusel topping, make sure the melted butter is not hot or it will melt the sugar, leading to soggy crumbs.
FAQ
Cardamom is often described as having a warm, slightly citrusy taste with hints of lemon and mint. There are also subtle floral and herbal undertones. Cardamom's flavor can vary slightly depending on whether it's green or black cardamom, with green cardamom being more commonly used in sweet and savory dishes, while black cardamom has a smokier, earthier taste often used in savory cooking.
Pairing
Dessert for breakfast? Yes, please! Try my other favorites.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Easy Cardamom Coffee Cake
Equipment
- 8-inch by 8-inch square baking pan or 9-inch round baking pan
Ingredients
For the Cardamom Streusel Topping
- 1⅓ cup (165 grams) all-purpose flour
- ⅓ cup (65 grams) dark brown sugar
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ⅛ teaspoon Kosher or fine sea salt
- 1 stick (4 ounces or 8 tbsp) unsalted butter, melted and cooled
For the Cake
- 1⅓ cup (165 grams) cake flour *see notes
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon Kosher or fine sea salt
- 6 tbsp (3 ounces) unsalted butter, room temperature
- ¾ cup (6 ounces) white granulated sugar
- 2 large eggs, room temperature
- ⅔ cup (5⅓ ounces) full-fat sour cream, room temperature
- 1½ teaspoon vanilla extract
- powdered sugar for dusting
Instructions
For the Cardamom Streusel Topping
- In a medium bowl, combine the all-purpose flour, brown sugar, cardamom, cinnamon, and salt. Add the melted butter to the flour mixture, then using a fork, (or your fingers), mix the butter into the flour mixture until it resembles coarse crumbs. Set aside until ready to use.1⅓ cup (165 grams) all-purpose flour, ⅓ cup (65 grams) dark brown sugar, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon, ⅛ teaspoon Kosher or fine sea salt, 1 stick (4 ounces or 8 tbsp) unsalted butter, melted and cooled
For the Cake
- Preheat the oven to 350℉. Grease an 8-inch by 8-inch square baking pan (or 9-inch round baking pan) with butter or baking spray. Set aside.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, cardamom, and salt. Set aside.1⅓ cup (165 grams) cake flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cardamom, ½ teaspoon Kosher or fine sea salt
- Using a stand mixer or electric hand mixer, cream the butter and sugar on high speed until light and fluffy, about 3 minutes.6 tablespoon (3 ounces) unsalted butter, room temperature, ¾ cup (6 ounces) white granulated sugar
- Reduce the speed to low and add the eggs, sour cream, and vanilla. Mix until combined. Add the flour in a few batches and mix on low until no flour streaks remain. Do not overmix.2 large eggs, room temperature, ⅔ cup (5⅓ ounces) full-fat sour cream, room temperature, 1½ teaspoon vanilla extract
- Add the batter to the prepared baking pan. Distribute the streusel evenly over the top, gently pressing it into the batter. Bake at 350℉ for 45-55 minutes until a tester comes out clean and the top is lightly golden brown. Allow to cool to room temperature, then dust with powdered sugar if using.powdered sugar for dusting
Notes
- Cake flour is superior to all-purpose flour in this recipe as it makes for a lighter sponge. You could use all-purpose, but the texture will not be as light. Cake flour is readily available in well-stocked supermarkets.
- To make your own cake flour, measure 1 cup of all-purpose flour, then scoop out and remove 2 tablespoons. Now add 2 tablespoons cornstarch, and sift, sift, sift until light and fluffy. Do this twice so you have enough for the recipe.
- Make sure your melted butter is cooled (but still liquid) before adding it to the flour mixture for the streusel.
- You can store coffee cake at room temperature for 2-3 days, tightly wrapped in aluminum or plastic wrap. To prolong its shelf life, store it in the fridge for up to 1 week, however, it may start to dry out the longer it sits.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Jennifer says
So delicate and full of flavor!