Description
A warmly spiced, tender coffee cake infused with fragrant cardamom and topped with a buttery crumble. Perfect for breakfast, brunch, or as a comforting dessert with a hot drink.
Ingredients
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
⅓ cup brown sugar (for crumble)
⅓ cup all-purpose flour (for crumble)
½ teaspoon ground cardamom (for crumble)
¼ teaspoon cinnamon (for crumble)
Pinch of salt (for crumble)
3 tablespoons cold unsalted butter, cubed (for crumble)
½ cup powdered sugar (optional glaze)
1–2 teaspoons milk or cream (optional glaze)
¼ teaspoon vanilla extract (optional glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cardamom, and salt. Set aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet batter just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, combine brown sugar, flour, cardamom, cinnamon, and salt for the crumble topping. Cut in the cold butter until the mixture forms coarse crumbs.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- If using, whisk together powdered sugar, milk, and vanilla to make the glaze, and drizzle over the cooled cake.
Notes
Swap cardamom for pumpkin spice or chai spice for a seasonal variation.
Add chopped walnuts or pecans to the crumble for a nutty crunch.
Use plant-based butter and dairy-free yogurt for a dairy-free version.
Fold mini chocolate chips into the batter for extra sweetness.
Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
