Cardamom Coffee Cake

Cardamom Coffee Cake a warmly spiced, tender coffee cake infused with fragrant cardamom and topped with a buttery, crumbly topping—this is the kind of cozy bake I love to enjoy with my morning coffee or serve up as a casual dessert for friends and family. It strikes the perfect balance between comforting and flavorful, with a soft, moist crumb and an irresistible golden topping.

Why You’ll Love This Recipe

I love how cardamom adds a unique warmth that makes this coffee cake stand out from the rest. It’s not overly sweet, which makes it ideal for breakfast or an afternoon snack. The sour cream gives the cake its signature tenderness, while the crumble topping delivers that satisfying texture contrast. Whether I bake it for a weekend brunch or as a sweet companion to a hot drink, it never lasts long on the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the 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

Directions

I start by preheating the oven to 350°F (175°C) and preparing an 8×8-inch baking pan—either by greasing and flouring it or lining it with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, cardamom, and salt. This dry mixture gets set aside.

In a larger bowl, I cream the softened butter with the granulated and brown sugars until the mixture turns light and fluffy.

I beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Then, I stir in the sour cream and vanilla until the batter is smooth.

The dry ingredients are gradually mixed into the wet batter, just until combined—I make sure not to overmix.

I pour the batter into the prepared pan and smooth the top evenly.

For the crumble topping, I mix brown sugar, flour, cardamom, cinnamon, and salt in a small bowl. I cut in the cold butter until it forms coarse crumbs.

I sprinkle this topping generously over the cake batter.

The cake bakes for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Once out of the oven, I let it cool in the pan for 15 minutes before transferring it to a wire rack.

If I want to finish with a glaze, I whisk together the powdered sugar, milk, and vanilla, then drizzle it over the cooled cake.

Servings and timing

This recipe yields 9 generous slices.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories per serving: Approximately 310 kcal

Variations

I sometimes swap the cardamom for pumpkin spice or chai spice when I’m in the mood for a seasonal twist.

For a nutty crunch, I add chopped walnuts or pecans to the crumble topping.

If I want a dairy-free version, I use plant-based butter and dairy-free yogurt in place of sour cream.

I like to add a handful of mini chocolate chips into the batter for a sweet surprise.

Storage/Reheating

I store leftovers tightly covered at room temperature for up to 2 days or refrigerate them for up to 5 days. For longer storage, I wrap individual slices and freeze them for up to 2 months. When I’m ready to enjoy a slice, I reheat it in the microwave for 10–15 seconds or warm it in the oven at 300°F (150°C) until just heated through.

Related Recipes:

• Orange Cardamom Cookies
• Flourless Apple, Almond & Cardamom Cake
• Cranberry Orange Muffins

FAQs

What does cardamom taste like in cake?

Cardamom adds a slightly sweet, floral, and citrusy note that gives this cake a sophisticated flavor without being overpowering. I think it pairs beautifully with the buttery crumble and rich cake base.

Can I make this cake ahead of time?

Yes, I often bake it the night before and keep it covered at room temperature. The flavors deepen by the next day, making it even more delicious.

Can I use Greek yogurt instead of sour cream?

Absolutely. I’ve substituted full-fat Greek yogurt for sour cream with great results. The texture stays tender, and the tangy flavor works just as well.

How do I prevent the crumble from sinking into the batter?

I make sure the crumble is coarse and the butter is cold. Sprinkling it gently over the batter just before baking helps it stay on top where it crisps up nicely.

Is it possible to double the recipe?

Yes, I double the ingredients and use a 9×13-inch pan. Baking time may need to be adjusted—typically, I check it around the 45-minute mark and bake until a toothpick comes out clean.

Conclusion

This Cardamom Coffee Cake has become one of my go-to recipes when I want something comforting yet just a bit unexpected. It’s easy enough for weekday baking but special enough for weekend gatherings. With its tender crumb, warming spices, and that irresistible crumble topping, it’s a recipe I keep coming back to—and I think others will too.

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