Spicy Cardamom Coffee Cake

5.00 (7)
⏱ 70 mins 🍽 12-24 serving(s) 🏷 Breads

This rich and flavourful coffee cake is packed with the distinctive warmth of cardamom. It features a moist, dense crumb and is finished with a sweet, nutty cinnamon topping. The recipe is versatile, working well in a bundt tin or traditional cake pans. Allow it to cool before serving, ideally with fresh strawberries for a delightful contrast. It yields 12 to 24 servings and takes about 70 minutes to prepare and bake.

Spicy Cardamom Coffee Cake

Ingredients

  • 1 cup butter
  • 2 cups brown sugar
  • 4 eggs
  • 4 cups flour
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cardamom
  • 1 cup sour cream
  • 1/2 cup milk or 1/2 cup cream
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup chopped nuts (walnuts or pecans would work well)

Method

  1. For the cake, beat the butter and brown sugar together until light and fluffy.
  2. Incorporate the eggs individually, beating well after each addition.
  3. Mix in the vanilla extract.
  4. Add the baking powder, baking soda, salt, and cardamom, stirring to combine.
  5. Alternate adding the flour one cup at a time with the sour cream and milk, mixing until just incorporated.
  6. Prepare the topping by combining the brown sugar, cinnamon, and chopped nuts in a separate bowl.
  7. Choose your baking tin. a few different styles are suitable.
  8. A bundt tin is a good option.
  9. Alternatively, two tall 8-inch round cake tins can be used.
  10. Grease your selected tins thoroughly.
  11. Divide the batter between the tins, leaving space at the top for the cake to rise.
  12. Scatter the prepared topping evenly over the batter.
  13. For a layered version, pour half the batter into the tin, sprinkle some topping, add the remaining batter, and finish with the rest of the nut mixture.
  14. Make extra topping if required.
  15. Heat the oven to 350 degrees.
  16. Bake the dense cake for approximately one hour if using a bundt tin.
  17. Test for doneness by inserting a knife into the centre.
  18. The cake is ready when the knife comes out clean.
  19. Allow the baked cake to cool for at least half an hour.
  20. If using a bundt tin, invert it onto a plate to release the cake.
  21. For a cake tin, carefully run a knife around the edges to loosen the cake before lifting it out.
  22. You may need to gently tap the tin to release the cake, then turn it right-side up onto a serving plate.

Nutrition (per serving)

Sodium571900 mg

Recipe details

CategoryBreads
AuthorGay Gilmore