Cardamom Coffee Cake

Why You’ll Love Cardamom Coffee Cake Recipe

This cake is wonderfully tender thanks to sour cream and the “reverse creaming” method, which helps prevent over‑mixing. The aromatic warmth of cardamom (with a touch of cinnamon) gives it an exotic, cozy flavor, and the crunchy cardamom sugar crust on top adds just the right amount of sweet spice and texture. It comes together quickly and easily, so you can have a delicious treat ready in under an hour.

Ingredients

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

• ¼ cup granulated sugar (for topping)

• 1 teaspoon ground cardamom (for topping)

• ¼ teaspoon ground cinnamon (for topping)

• 4 tablespoons vegetable oil

• 3 large eggs

• ½ cup sour cream

• 1 tablespoon vanilla extract

• ¾ cup granulated sugar (for the cake)

• 2 cups cake flour (spooned and leveled)

• ½ teaspoon baking powder

• ½ teaspoon kosher salt

• 1 tablespoon ground cardamom (for the cake)

• 1 teaspoon ground cinnamon (for the cake)

• 16 tablespoons unsalted butter, softened to room temperature

Directions

1. Preheat your oven to 350 °F (about 175 °C). Grease a 9-inch × 9-inch metal cake pan (or line it with parchment).

2. In a small bowl, mix together ¼ cup sugar, 1 teaspoon cardamom, and ¼ teaspoon cinnamon. Set aside — this is your cardamom sugar topping.

3. In a medium bowl, combine the vegetable oil, eggs, sour cream, and vanilla extract. Stir until smooth.

4. In the bowl of a stand mixer with the whisk attachment, whisk together the ¾ cup granulated sugar, cake flour, baking powder, salt, 1 tablespoon cardamom, and 1 teaspoon cinnamon.

5. Add the softened butter to the dry ingredients. Mix on medium speed until the mixture resembles coarse sand (with no butter lumps larger than peppercorn‑size).

6. On low speed, begin pouring in the wet ingredients in two batches. Once the wet ingredients are incorporated, mix on medium speed until you have a smooth batter.

7. Pour the batter into the prepared pan and smooth the top with a spatula.

8. Evenly sprinkle the cardamom sugar topping over the batter.

9. Bake for about 25–30 minutes, or until the cake no longer jiggles when gently shaken.

10. Let the cake cool on a wire rack until you can handle the pan (about 15–30 minutes). Then slice and serve, ideally while still warm.

Servings and timing

Makes 9 slices.
Prep time: 15 minutes — Cook time: 30 minutes — Total time: 45 minutes.

Variations

• Use all‑purpose flour instead of cake flour if that’s what you have — though the cake might be a bit less tender.

• Replace half the cardamom with additional cinnamon for a milder spice flavor, or adjust the amount of cardamom to suit your preference.

• Swap vegetable oil for melted butter (cooled) for a richer taste — though this may slightly change the texture.

• Add chopped nuts (e.g., walnuts or pistachios) to the batter for added crunch and flavor.

• Stir in a small amount of finely ground coffee or espresso powder for a deeper “coffee cake” flavor.

Storage/Reheating

Store the cake in an airtight container at room temperature for a couple of days. For longer storage, refrigerate it in a sealed container. To reheat, warm slices gently in a low‑heat oven or microwave until just warmed through — the cardamom aroma will revive nicely.

FAQs

Does this coffee cake actually contain coffee?

Not necessarily. The term “coffee cake” usually refers to a cake meant to be enjoyed alongside coffee, rather than a cake flavored with coffee. This recipe does not include brewed coffee.

Can I use all‑purpose flour instead of cake flour?

Yes — you can. But cake flour has a lower protein content, which helps yield a more tender crumb. Using all‑purpose flour may make the cake slightly denser.

What if I don’t have ground cardamom — can I use whole cardamom seeds?

If you only have whole cardamom seeds, you can lightly toast them and grind them finely before using. This can give a fresher, more intense flavor.

Can I replace vegetable oil with butter?

Yes — you can try using melted (and cooled) butter instead of oil. Keep in mind it may slightly change the texture, possibly making the cake denser.

My cake isn’t baking evenly — the middle seems undercooked. What should I do?

Check doneness with a gentle shake (it shouldn’t jiggle) or insert a toothpick — if it comes out clean, it’s done. If the center seems undercooked, you can bake a few more minutes, or try dividing the batter into two smaller pans to allow for more even baking.

How long does the cake stay fresh?

At room temperature in a sealed container, it stays good for a couple of days. For longer freshness, refrigerate it in an airtight container.

Can I make this cake in a loaf pan or muffin tin instead of a 9×9 pan?

Yes — you could divide the batter between two loaf pans. Don’t fill them more than about 2/3 full to avoid overflow. Baking time may vary, so watch carefully and do a doneness test.

Can I add nuts or fruits to the cake?

Absolutely. Chopped nuts (like walnuts or pistachios) add a nice crunch. You could also fold in dried fruits or fresh berries, but this may change the texture and baking time slightly.

Can I reduce the sugar if I prefer a less sweet cake?

Yes, you can reduce the sugar a bit — but note that the cardamom sugar topping provides part of the sweetness and spice balance. If you cut too much sugar, the cake may taste bland.

Is the cardamom flavor strong?

The cardamom flavor is noticeable but balanced by the cinnamon — if you prefer a milder spice, you can reduce the amount of cardamom slightly.

Conclusion

This cardamom coffee cake is a wonderfully aromatic, tender, and easy cake — ideal for a cozy morning with coffee or as a comforting treat any time of day. The warm spice of cardamom, the richness from sour cream, and the crunchy cardamom sugar topping make it delightfully satisfying. Whether you bake it for breakfast, brunch, or dessert, it’s sure to become a favorite go‑to for spice cake lovers.