Cardamom Coffee Cake
This cardamom coffee cake is buttery, moist, and packed with cardamom!
Equipment
- 1 Hand or stand mixer
Ingredients
Streusel Topping
- 85 g Unsalted butter, half melted 6 Tbs
- 120 g Flour 1 cup
- 200 g Brown Sugar 1 Cup
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Cinnamon
- 1 pinch Salt
Cardamom Coffee Cake
- 180 g Flour 1.5 cups
- 1 Tablespoon Ground Cardamom yes, a full Tablespoon!
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 100 g Granulated Sugar 1/2 cup
- 50 g Brown Sugar 1/4 cup
- 113 g Unsalted Butter, Softened 1 stick or 1/2 cup
- 2 Whole Eggs, room temperature
- 1 Tablespoon Vanilla Extract
- 1/4 teaspoon Almond Extract optional
- 185 g Full Fat Sour Cream, room temperature 3/4 cup
Instructions
Streusel Topping
- Start by microwaving your butter until it's about halfway melted. Let cool while you mix your other ingredients.
- In a medium bowl, mix together the flour, brown sugar, cinnamon, cardamom, and salt.
- Add in the half-melted butter and use a rubber spatula to combine. Once the butter is almost all incorporated, use your hands to finish mixing the streusel. Use your hands to break apart any large chunks so that you're left with a crumble consistency. Let chill in fridge while you make the cake batter.
- *If your streusel is all sticking into one big clump, add more flour 1 Tablespoon at a time until it starts to separate. If your crumble feels to dry and sandy, add more butter 1/2 Tablespoon at a time.*
Cardamom Coffee Cake
- Preheat your oven to 350F. Grease a 8x8 square pan or a springform pan and set aside.
- in a large bowl, combine flour, cardamom, cinnamon, baking powder, baking soda, and salt. Set aside.
- In your stand mixer bowl, add softened butter, granulated sugar, and brown sugar. Beat with a paddle attachment (or hand mixer) for 3 minutes until pale and fluffy.
- Use a rubber spatula to scrape down the sides and bottom of the bowl. Then add eggs, vanilla extract, and almond extract. Mix until combined.
- Scrape down your bowl once again and add sour cream. Beat until well combined. Your batter may be a bit lumpy. That's okay!
- Add all dry ingredients and mix until just barely combined. Be careful not to overmix! If your batter seems pretty lumpy, beat quickly on a medium-high speed for about 3-5 seconds for an extra smooth batter.
Assemble the cake
- Pour 1/2 the batter into the bottom of your greased pan. If needed, use a rubber spatula to spread the batter evenly.
- Take 1/2 of your streusel mixture and sprinkle it evenly over the batter in your pan.
- Take the remaining batter and pour it over top. Gently use your rubber spatula to evenly spread the batter as needed.
- Use the remaining streusel to top the cake.
- Bake at 350F for 50-60 minutes until the center no longer jiggles when you gently shake the pan, or a toothpick comes out with just a couple moist crumbs.
- Let sit for at least 8 hours, or ideally overnight before cutting into!