Cardamom Coffee Cake
Cardamom coffee cake is a tasty twist on the classic coffee cake recipe, with a sweet and spiced crumb topping. Sour cream ensures a moist and tender crumb, making this cake a perfect pairing for your morning coffee or afternoon tea.
Equipment
- 8x8 Square Pan
- Stand Mixer or Electric Hand Mixer
Ingredients
- 1 cup Salted Butter, (browned, see instructions)
Crumb Topping
- ¾ cup + 1 tbsp All Purpose Flour
- ½ cup Brown Sugar
- 1/2 tsp Cardamom
- ½ tsp Cinnamon
- 4 tbsp Browned Butter, (see instructions)
- Pinch Kosher Salt
Cinnamon Swirl Filling
- 3/4 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1 tsp Cardamom
- 3 tbsp All Purpose Flour
Cake Layer
- 10 tbsp Browned Butter, (see instructions)
- 1 cup Sugar
- 2 tbsp Brown Sugar
- 3 large Eggs, (room temperature)
- 1 ½ tsp Vanilla Extract, (room temperature)
- 1/4 tsp Almond Extract
- 1/2 cup Sour Cream, (room temperature)
- 1/4 cup Milk , (room temperature)
- 1 ¾ cups Cake or All Purpose Flour
- 1 tsp Cardamom
- 1/2 tsp Cinnamon
- 1/4 tsp Baking Soda
- ½ tsp Kosher Salt
Instructions
- Add 1 cup of butter to a skillet over medium heat. Allow the butter to melt and then brown. Once you begin to see golden brown and foamy flecks in the butter, remove from the heat.
- Remove 4 tbsps of butter and place into a bowl for the streusel topping. Then add flour, brown sugar, cinnamon, cardamom, and a pinch of salt. Mix together until crumbles begin to form. Place in the refrigerator.
- Allow the remainder of the browned butter to come back to room temperature, this will take about 1 hour. (you can quicken this process by placing it into the refrigerator for about 40 minutes, just be sure that it doesn't become cold and harden completely)
- While you're waiting for the butter to solidify, make the filling by combining brown sugar, cinnamon, cardamom, and flour in a bowl. Whisk together and set aside.
- Preheat the oven to 350 degrees F. Line an 8x8 square pan with parchment paper.
- When the butter is back to room temperature and has slightly solidified, add to a mixing bowl along with sugar and brown sugar. Use an electric hand mixer to mix together for about 1-2 minutes, until combined. Then add eggs, one at a time. Once all of the eggs are added, beat the mixture together for 1 minute on medium speed. The mixture should become fluffy and lighter in color.
- Add in the vanilla extract and almond extract. Mix until just combined.
- In a large mixing bowl, combine flour, cardamom, cinnamon, baking soda, and kosher salt. Whisk together and set aside.
- Add half of the dry ingredients to the wet ingredients and mix until just combined, about 20 seconds. Then add sour cream and milk and mix until combined, about 20 seconds. Then add the remainder of the dry ingredients and mix until fully incorporated, about 10-15 seconds.
- Add half of the coffee cake batter to the bottom of the prepared pan. Smooth into an even layer. Then add the filling on top of the batter. Add the remaining batter on top, ensuring that the filling is fully covered.
- Remove the streusel from the refrigerator and sprinkle on top of the batter. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out with just a few crumbs.
- Let the cake cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
Notes
- Use room temperature ingredients. Get the butter, eggs, and sour cream to room temperature before you start. This allows for better mixing and a smoother batter, which helps the cake rise evenly and achieve a light, tender texture.
- Properly cream butter and sugar. Beat the butter and sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the cake's structure and helps it rise.
- Do not overmix the batter. Once you add the flour mixture to the wet ingredients, mix until just combined. Overmixing can develop the gluten in the flour too much, leading to a denser cake instead of a light and tender crumb.
- Chill the crumb topping. After preparing the crumb topping, place it in the refrigerator while you prepare the cake batter. Chilling helps the crumbs maintain their texture and prevents them from melting into the cake during baking.
- Test for doneness. Begin checking the cake for doneness around the 55-minute mark. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.
- Let the cake cool before removing. Allow the cake to cool in the pan for about 30 minutes before running a knife around the edge and removing it from the springform pan. This helps the cake set and allows for easy removal without breaking.
Nutrition
Calories: 552kcal, Carbohydrates: 74g, Protein: 8g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 357mg, Potassium: 131mg, Fiber: 1g, Sugar: 38g, Vitamin A: 812IU, Vitamin C: 0.2mg, Calcium: 60mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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