Easy Cardamom Coffee Cake: A Rich & Moist Sour Cream Delight with Crumb Topping
There’s something uniquely comforting about a classic coffee cake, but this Easy Cardamom Coffee Cake elevates a beloved favorite to an exquisite experience. Whether you enjoy it as a sophisticated morning treat alongside your coffee or as a sweet, warmly spiced finale to any meal, its allure is undeniable. This exceptional cake is characterized by a delicate, yet distinct, cardamom spice woven throughout its moist crumb, crowned with a generous, irresistible cardamom streusel topping that delivers the perfect crunch and an extra layer of aromatic sweetness. It’s a recipe that promises to impress with its elegant flavor and delightful texture, making it a staple for your brunch table or an ideal companion for a cozy afternoon tea.
Whether you affectionately call this a coffee cake or a crumb cake, the sheer joy of those buttery, spiced crumbs is universal. And let’s be honest, who doesn’t love to sneak a few extra crumbs off the top when no one’s looking? The star of this recipe, however, is undoubtedly the cardamom. While cinnamon often takes center stage in many traditional coffee cakes, cardamom brings a wonderfully complex and sophisticated twist. Its unique flavor profile, with hints of citrus, floral notes, and a touch of sweetness, elevates this dessert beyond the ordinary, offering a truly gourmet experience that will make your taste buds sing.
Given that cardamom can be quite potent, this particular sour cream coffee cake is designed to be “gently” spiced. The goal is to infuse just enough of that distinctive, aromatic flavor for you and your guests to notice something delightfully unique, without it overwhelming the comforting essence of a classic coffee cake. The balance is key, creating a harmonious blend that celebrates the spice while remaining approachable and utterly delicious. It’s a subtle sophistication that will have everyone asking for your secret ingredient.
This recipe combines a light, fluffy cake base with a buttery, crunchy streusel, resulting in a coffee cake that is both tender and texturally appealing. The use of sour cream in the batter is a game-changer, ensuring an incredibly moist crumb that stays fresh longer. Prepare to fall in love with this easy-to-make, yet utterly luxurious, cardamom-spiced treat.
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Essential Ingredients for Your Cardamom Coffee Cake
To achieve the best possible results – a coffee cake that is both light and incredibly moist – this recipe thoughtfully combines specific ingredients. The delicate texture of cake flour paired with the rich creaminess of sour cream works wonders, delivering a tender crumb that melts in your mouth. Let’s explore the key components that make this cardamom coffee cake so special, along with some useful tips for each.
- Cake Flour: This is a crucial ingredient for achieving the signature light and tender crumb of this cardamom coffee cake. Cake flour has a lower protein content than all-purpose flour, which results in a softer, more delicate texture. While you can substitute all-purpose flour, the cake’s final texture will be denser. For an even lighter result, consider sifting your cake flour multiple times. (See variations for how to make your own cake flour if you don’t have it on hand).
- Baking Powder and Baking Soda: These leavening agents are responsible for the cake’s rise and airy structure. Baking powder provides a quick lift, while baking soda reacts with the acidic sour cream to create a beautifully tender crumb. Ensure your leavening agents are fresh for optimal results; old baking powder or soda can lead to a flat cake.
- Cardamom: The star spice of this recipe! We use ground cardamom for convenience, which provides a lovely, aromatic warmth. If you’re a cardamom enthusiast and have whole green cardamom pods, grinding your own from toasted pods will yield a much more vibrant and intense flavor. Simply toast the pods lightly in a dry pan until fragrant, then remove the seeds and grind them into a fine powder. Remember, freshly ground cardamom is significantly more potent, so you might adjust the quantity to taste.
- Salt: A small but mighty ingredient, salt enhances all the other flavors in the cake, balancing the sweetness and making the cardamom shine. Don’t skip it!
- Unsalted Butter: Using unsalted butter allows you to control the overall salt content in the recipe. Make sure your butter for the cake batter is at room temperature to cream properly with the sugar, creating a light and airy base. For the streusel, melted and cooled butter is key.
- Sugar (Brown and White Granulated Sugar): This recipe uses both white granulated sugar for sweetness and structure in the cake, and dark brown sugar in the streusel for its molasses notes and moisture, which helps create that delightful chewiness in the topping. The combination ensures a balanced sweetness and wonderful texture throughout.
- Eggs: Large eggs bind the ingredients together, add richness, and contribute to the cake’s structure and moisture. Like butter and sour cream, ensure your eggs are at room temperature for better emulsion with the other ingredients, leading to a smoother batter.
- Sour Cream: This ingredient is essential for a truly moist and tender sour cream coffee cake. Full-fat sour cream adds richness and a subtle tang that complements the cardamom beautifully, much like it enhances the moistness in these sour cream rhubarb muffins. Ensure it’s at room temperature to blend seamlessly into the batter.
- Vanilla Extract: Pure vanilla extract or vanilla bean paste adds a classic depth of flavor that harmonizes perfectly with cardamom. Always opt for a good quality extract for the best taste.
- All-Purpose Flour: Used specifically for the streusel topping, all-purpose flour provides the necessary structure for those delightful crumbs. Its higher protein content helps create a robust topping that holds its shape and crisps up beautifully during baking.
- Cinnamon: While cardamom is the star, a touch of cinnamon in the streusel topping adds a familiar warmth and complexity, complementing the floral notes of cardamom without overpowering them. It’s a subtle but important addition to the crumbly topping.
Refer to the recipe card below for exact quantities and detailed measurements to ensure your cardamom coffee cake turns out perfectly every time.
Crafting the Perfect Cardamom Streusel Topping
The streusel topping is a non-negotiable component of any great coffee cake, and this cardamom-infused version is incredibly simple to make, yet delivers huge on flavor and texture. It adds a delightful sweet crunch that contrasts beautifully with the soft, moist cake. One of the best parts is its versatility: you can easily prepare it in advance and freeze it, making your bake day even smoother. When you’re ready to bake your coffee cake, simply retrieve the crumble topping from the freezer – no thawing necessary – and sprinkle it directly over your batter before baking.
- Step 1: Combine Dry Ingredients and Butter. In a medium-sized mixing bowl, whisk together the all-purpose flour, rich dark brown sugar, fragrant ground cardamom, warming ground cinnamon, and a pinch of salt. Once these dry ingredients are well combined, pour in the melted and *cooled* unsalted butter. The cooling step is crucial to prevent the butter from dissolving the sugar, which would result in a paste rather than distinct crumbs.
- Step 2: Form the Crumbly Topping. With a fork or your fingertips, gently work the melted butter into the flour mixture. Continue mixing and breaking up any larger clumps until the mixture resembles coarse, distinct crumbs. You want to avoid overworking it, as this can lead to a less crumbly texture. Ensure there are no visible streaks of dry flour remaining. Your flavorful cardamom streusel is now ready to adorn your coffee cake!
Delicious Variations for Your Cardamom Coffee Cake
This cardamom coffee cake recipe is wonderfully versatile, allowing for easy adaptations based on your pantry staples or personal preferences. Don’t be afraid to experiment and make it your own! Here are a few ideas to mix things up:
- Swap Cardamom for Classic Cinnamon: If you’re craving a more traditional flavor profile, or simply don’t have cardamom on hand, you can easily convert this into a classic cinnamon coffee cake. Just replace the ground cardamom in both the cake batter and the streusel topping with an equal amount of ground cinnamon. The result will be a comforting, familiar treat that’s equally delicious.
- Add a Citrusy Twist: To brighten the flavors and add another layer of sophistication, incorporate some fresh orange or lemon zest into the cake batter. The bright notes of citrus pair beautifully with cardamom, enhancing its floral qualities and adding a refreshing lift to the overall taste. Start with about one tablespoon of finely grated zest.
- Substitute with Full-Fat Greek Yogurt: If you find yourself without sour cream, full-fat Greek yogurt can be an excellent substitute. It provides a similar tanginess and richness, contributing to a wonderfully moist crumb. Just ensure it’s full-fat and at room temperature for the best results, as low-fat or cold yogurt may yield a slightly different texture.
- Create Your Own Cake Flour: No cake flour in your pantry? No problem! You can easily make a homemade version that performs almost as well as store-bought. For every cup of all-purpose flour the recipe calls for, measure out 1 cup, then remove 2 tablespoons of flour. Replace those 2 tablespoons with 2 tablespoons of cornstarch. Sift this mixture together thoroughly, at least two or three times, until it’s light and fluffy. This process helps distribute the cornstarch evenly and mimics the low-protein structure of commercial cake flour. While using only all-purpose flour will still yield a tasty cake, it won’t be as light and tender as with cake flour or this homemade alternative. Using a kitchen scale for precise measurements is always recommended for baking.
- Infuse with Fresh Fruit: For a delightful seasonal twist, fold up to 1 cup of fresh fruit into the cake batter. Blueberries are a classic choice, but chopped apples (like Granny Smith or Honeycrisp) or diced pears (such as Bartlett or Anjou) also work wonderfully, adding bursts of flavor and moisture. If using frozen fruit, there’s no need to thaw it; simply toss it with a tablespoon of flour to prevent it from sinking to the bottom of the pan. Keep in mind that adding fruit might slightly increase the baking time, so always check for doneness with a skewer.
These variations allow you to customize your cardamom coffee cake to suit your taste, making it a versatile recipe you’ll want to revisit again and again.
Storage and Make-Ahead Tips for Your Cardamom Coffee Cake
Ensuring your delicious cardamom coffee cake stays fresh and enjoyable is simple with these storage and make-ahead tips. Proper storage helps maintain its wonderful moisture and flavor, so you can savor it for days.
- Room Temperature Storage: For immediate enjoyment, you can store your baked coffee cake at room temperature for 2-3 days. To keep it from drying out, it’s essential to wrap it tightly. Use aluminum foil or plastic wrap to cover the entire cake or individual slices. Storing it in an airtight container will also work well.
- Refrigeration: To extend the shelf life of your cardamom coffee cake, you can store it in the refrigerator for up to 1 week. Again, make sure it is tightly wrapped or placed in an airtight container to prevent it from absorbing odors from other foods and to minimize moisture loss. While it will keep longer in the fridge, the texture may start to become slightly drier after a few days.
- Freezing for Longer Storage: This coffee cake freezes beautifully! For the best results, allow the cake to cool completely to room temperature. You can freeze it whole, in halves, or in individual slices. Wrap the cake tightly in plastic wrap, then an additional layer of aluminum foil. This double layer helps prevent freezer burn. Label with the date and freeze for up to 2-3 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator, or for individual slices, thaw at room temperature for a few hours. You can gently warm slices in the microwave or oven for a “freshly baked” experience.
- Make-Ahead Streusel: As mentioned, the cardamom streusel topping can be made in advance. Simply prepare it according to the instructions, then store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 1 month. There’s no need to thaw frozen streusel before sprinkling it on the batter.
💡Top Tip for Perfect Streusel Crumbs
When preparing the cardamom streusel topping, always ensure that your melted butter has cooled down to room temperature (but is still liquid) before adding it to the dry ingredients. If the butter is hot, it will melt the sugar, leading to a pasty mixture rather than beautifully distinct, crumbly streusel. Patience here ensures the best crunch!
Frequently Asked Questions About Cardamom Coffee Cake
Cardamom is a wonderfully complex spice that’s often described as having a warm, slightly citrusy, and sweet flavor with distinct notes of lemon and a hint of mint. It also carries subtle floral and herbal undertones, making it incredibly aromatic. The exact flavor can vary slightly between green and black cardamom. Green cardamom, commonly used in sweet and savory dishes, offers a brighter, more pungent flavor. Black cardamom, on the other hand, has a smokier, earthier, and somewhat menthol-like taste, typically reserved for savory cooking. This recipe uses green cardamom for its delicate yet noticeable flavor.
Despite its name, traditional coffee cake, like this cardamom version, typically does not contain coffee as an ingredient in the cake itself. The name refers to the fact that it’s designed to be enjoyed alongside a cup of coffee, often for breakfast, brunch, or an afternoon snack. It’s usually a moist, single-layer cake, often flavored with spices like cinnamon or cardamom, and topped with a streusel (crumb) topping or a simple glaze.
Absolutely! Using whole green cardamom pods, freshly ground, will provide an even more intense and authentic flavor. To do this, lightly toast the pods in a dry pan over medium heat for 1-2 minutes until fragrant. Let them cool, then remove the small black seeds from inside the pods. Grind these seeds using a mortar and pestle or a spice grinder until they form a fine powder. Remember that freshly ground cardamom is more potent than pre-ground, so you might want to start with a slightly smaller amount and adjust to your taste.
For this recipe, an 8-inch by 8-inch square baking pan or a 9-inch round baking pan works perfectly. Both sizes will yield a coffee cake with a good height and allow the streusel to bake evenly. Ensure your pan is greased thoroughly with butter or baking spray to prevent sticking and allow for easy removal of the cake.
The coffee cake is fully baked when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The top will also be lightly golden brown and the streusel will be crisp. Avoid overbaking, as this can lead to a dry cake. Oven temperatures can vary, so keep an eye on your cake starting around the 45-minute mark.
Delightful Pairings: More Brunch & Dessert Favorites
Who says you can’t have dessert for breakfast? This Cardamom Coffee Cake is a perfect excuse to indulge early, but if you’re looking for more sweet treats to round out your brunch spread or enjoy as a delightful dessert, try some of my other favorites:
- Easy Summer Plum Cake
- Cranberry Gingerbread Loaf
- Wild Blueberry Crisp With Peaches
- Lemon Lavender Shortbread Cookies
Did you make this delightful Cardamom Coffee Cake? We’d absolutely love to hear about your experience! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. And if you capture a photo of your beautiful creation, don’t forget to tag us on Instagram @brunchandbatter. Your feedback and photos inspire us!
📖Recipe
Easy Cardamom Coffee Cake
Pin Recipe
Equipment
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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
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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
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Preheat the oven to 350℉ (175°C). Grease an 8-inch by 8-inch square baking pan (or 9-inch round baking pan) with butter or baking spray. Set aside.
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In a medium bowl, sift together the cake flour, baking powder, baking soda, cardamom, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a light cake. 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
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Using a stand mixer fitted with the paddle attachment, or an electric hand mixer, cream the softened unsalted butter and white granulated sugar on high speed until the mixture is light, fluffy, and pale in color, usually about 3 minutes. This step incorporates air, which contributes to the cake’s tender texture.6 tablespoon (3 ounces) unsalted butter, room temperature, ¾ cup (6 ounces) white granulated sugar
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Reduce the mixer speed to low. Add the room temperature eggs one at a time, mixing well after each addition. Then, slowly incorporate the full-fat sour cream and vanilla extract. Continue to mix until just combined. Gradually add the sifted dry ingredients to the wet mixture in a few batches, mixing on low speed only until no streaks of flour remain. Be careful not to overmix the batter, as this can develop the gluten and result in a tough cake.2 large eggs, room temperature, ⅔ cup (5⅓ ounces) full-fat sour cream, room temperature, 1½ teaspoon vanilla extract
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Pour the prepared cake batter into the greased baking pan, spreading it evenly. Generously distribute the cardamom streusel topping over the entire surface of the batter, gently pressing it down to ensure it adheres to the cake. Bake in the preheated oven at 350℉ (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the streusel is beautifully golden brown and crisp. Once baked, allow the cake to cool completely in the pan on a wire rack to room temperature before slicing. For an extra touch of elegance and sweetness, dust with powdered sugar before serving.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 for the streusel is cooled (but still liquid) before adding it to the flour mixture. Hot butter will melt the sugar, leading to soggy crumbs instead of crisp ones.
- You can store baked 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. For longer storage, freeze slices for up to 2-3 months.
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.