Description
This Cardamom Coffee Cake is a fragrant and moist treat perfect for breakfast or dessert. Featuring warm spices like cardamom and cinnamon in both the cake and crumb topping, it offers a delightful balance of sweet and aromatic flavors. The sour cream adds tenderness and a slight tang, while an optional vanilla glaze gives a finishing touch of sweetness.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Crumble Topping
- ⅓ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- Pinch of salt
- 3 tablespoons cold unsalted butter, cubed
Optional Glaze
- ½ cup powdered sugar
- 1–2 teaspoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, and salt. This creates the base of your cake’s dry mix.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture is light, fluffy, and well combined for a smooth batter.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to the creamed mixture, then stir in sour cream and vanilla extract until the batter is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet batter, mixing just until combined to avoid overmixing, which can toughen the cake.
- Pour Batter Into Pan: Pour the batter into the prepared baking pan and smooth the surface evenly with a spatula for uniform baking.
- Prepare Crumble Topping: In a small bowl, mix the brown sugar, flour, cardamom, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture forms coarse crumbs.
- Add Crumble Topping: Evenly sprinkle the crumble mixture over the top of the cake batter in the pan, creating a sweet and spiced crunchy layer.
- Bake the Cake: Bake the cake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely to avoid sogginess.
- Prepare and Drizzle Glaze (Optional): If desired, whisk powdered sugar, milk or cream, and vanilla extract until smooth, then drizzle the glaze over the cooled cake for extra sweetness and moisture.
Notes
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Use cold butter for the crumble topping to achieve a crumbly texture.
- The optional glaze adds sweetness but can be omitted for less sugar.
- Ensure the cake is fully cooled before glazing to prevent melting the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
