Go Back

Cardamom Coffee Cake

Experience the aromatic magic of Scandinavian baking with this Cardamom Coffee Cake. Featuring the 'queen of spices,' this tender, moist cake with buttery streusel topping transforms your morning coffee ritual into something truly special and sophisticated.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Scandinavian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ cups all-purpose flour divided
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cardamom divided
  • ½ cup whole milk
  • ¾ cup packed brown sugar
  • ⅓ cup cold unsalted butter cubed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup sliced almonds optional
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 9x13-inch baking pan or 10-inch tube pan
  • Electric mixer
  • Large mixing bowl
  • Medium bowls
  • Pastry cutter or forks
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or 10-inch tube pan with butter and lightly flour, tapping out excess.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and 1½ teaspoons cardamom. Set aside.
  3. In a large mixing bowl, cream the softened butter with granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
  5. Alternate adding the flour mixture and wet ingredients to the creamed butter mixture, beginning and ending with flour mixture. Add flour mixture in three additions, and sour cream and milk mixture in two additions.
  6. Beat on medium speed until just combined – don't overmix. The batter should be smooth but still slightly thick.
  7. For the streusel topping, combine remaining ½ cup flour, brown sugar, cinnamon, remaining ½ teaspoon cardamom, and ground ginger in a medium bowl.
  8. Cut in cold butter cubes using a pastry cutter or two forks until mixture resembles coarse crumbs with some larger butter pieces remaining. Stir in sliced almonds if using.
  9. Spread half of the cake batter evenly in the prepared pan. Sprinkle half of the streusel mixture over the batter.
  10. Carefully spread the remaining batter over the streusel layer – it doesn't need to cover completely, as some streusel showing through is perfect.
  11. Top with the remaining streusel mixture, distributing evenly across the surface.
  12. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  13. Cool in the pan for at least 20 minutes before removing or serving directly from the pan.
  14. Just before serving, dust lightly with powdered sugar using a fine-mesh sieve. Serve warm or at room temperature with coffee or tea.

Notes

For best flavor, use freshly ground cardamom from whole pods. Don't overmix the batter to ensure tender texture. Cake improves overnight as cardamom flavor deepens. Can be frozen for up to 3 months. Keep streusel butter cold for best texture.