Cardamom Coffee Cake (Print Version)

Tender, aromatic coffee cake with cardamom and a crunchy brown sugar streusel topping.

# Components:

→ Streusel Topping

01 - 1/2 cup packed light brown sugar
02 - 1/3 cup all-purpose flour
03 - 1 teaspoon ground cardamom
04 - 1/4 teaspoon ground cinnamon
05 - 1/8 teaspoon fine sea salt
06 - 3 tablespoons unsalted butter, cold and cubed

→ Cake Batter

07 - 1 1/2 cups all-purpose flour
08 - 1 1/2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
11 - 1 teaspoon ground cardamom
12 - 1/2 cup unsalted butter, softened
13 - 3/4 cup granulated sugar
14 - 2 large eggs, room temperature
15 - 2 teaspoons pure vanilla extract
16 - 2/3 cup sour cream
17 - 1/4 cup whole milk

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine brown sugar, flour, cardamom, cinnamon, and salt. Add cold butter cubes and rub with your fingers or pastry cutter until mixture forms clumps. Refrigerate until needed.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
04 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
06 - On low speed, add half the flour mixture to the butter mixture, followed by sour cream and milk. Add remaining flour mixture and mix just until combined. Do not overmix.
07 - Spread batter evenly into the prepared pan. Sprinkle streusel topping evenly over the batter.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
09 - Cool the cake in the pan for 15 minutes. Use parchment overhang to lift it out. Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The cardamom does something subtle and sophisticated without being overpowering or perfume-like.
  • You get two textures at once: tender cake and a crispy, buttery topping that stays crunchy even the next day.
  • It comes together in less time than you'd expect, but tastes like you spent the whole morning on it.
02 -
  • Don't skip the 15-minute cool-in-pan step; trying to remove it too early results in a broken cake, but waiting too long makes it stick to the parchment.
  • Overmixing the batter after you add the flour is the quickest way to turn this tender cake into something tough and rubbery, so mix just until combined and call it done.
03 -
  • Grind cardamom pods fresh if you can; it's the single best way to elevate this cake above anything made with pre-ground spice.
  • Keep the streusel butter cold by chilling the topping between making it and baking, which ensures it stays crunchy rather than becoming cakey.
Return