Cardamom Coffee Cake
Infused with the warm, aromatic spice of freshly ground cardamom, this Cardamom Coffee Cake elevates your dessert game with its tender crumb and irresistible layers of cinnamon-sugar streusel. Perfectly moist thanks to the addition of sour cream, this easy-to-make cake features a balance of sweet and spiced flavors that make it ideal for pairing with your morning cup of coffee or as a decadent afternoon treat. A crunchy topping of brown sugar, cinnamon, and optional chopped nuts adds texture and a touch of indulgence. Finished with a dusting of powdered sugar, this 40-minute bake is as visually stunning as it is delicious. Whether you're serving it at brunch or a cozy gathering, this coffee cake is sure to impress! Keywords: cardamom coffee cake, sour cream coffee cake, cinnamon streusel, brunch dessert, spiced coffee cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 1 cup Sour cream
- 2 pieces Large eggs
- 1 teaspoon Baking powder
- 1.5 teaspoons Cardamom powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped nuts (e.g., walnuts or pecans, optional)
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, cardamom, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated. Then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to make the crumbly topping.
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the crumb topping mixture over the batter.
Add the remaining batter on top, spreading it evenly, and then sprinkle the remaining crumb topping over the surface.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 502.0 g | 183% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 304.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 561 mg | 43% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
