Cardamom-Crumb Coffee Cake: A Perfect Brunch Delight
Welcome coffee lovers! As a barista and lover of all things coffee, I am super excited to share this delicious recipe with you. Today, I am sharing one of my all-time favorite recipes – cardamom-crumb coffee cake recipe. This is an indulgent treat that is perfect for sharing with friends, family or just enjoying on your own.
This recipe is incredibly easy to make and requires minimal effort, making it the perfect recipe for anyone who wants to impress their guests without slaving away in the kitchen for hours. The combination of cardamom with the light brown sugar and unsalted butter creates a rich and decadent flavor like no other.
Whether you are looking for a sweet treat to elevate your morning cup of coffee or an impressive dessert to serve after dinner, this cardamom-crumb coffee cake recipe is the perfect choice for any occasion. So, what are you waiting for? Grab your apron and let’s get baking!
Why You’ll Love This Recipe
If you’re a coffee cake lover, let me tell you about this cardamom-crumb coffee cake recipe that will leave you drooling. You may be thinking that a classic crumb cake can’t get any better, but by adding the warm and aromatic flavor of cardamom, this recipe takes it to a whole new level.
One reason you’ll love this recipe is its ingredient list. The use of white whole wheat flour and fat-free buttermilk give it a healthy twist, making it easier for you to indulge in without feeling guilty. Additionally, the combination of walnuts and old-fashioned oats in the crumble adds texture that complements the softness of the cake.
Moreover, this recipe offers versatility. You can substitute the cardamom with other flavors such as cinnamon or pistachio crumbles to make it your own unique creation. This recipe also produces an ample amount of batter which allows for muffin versions or even layering between strawberry shortcake!
Trust me when I say that the aroma of this cake will not only fill your home but will captivate everyone around you. The tantalizing flavor and irresistible texture make this cake perfect for any occasion – be it breakfast or an afternoon snack with coffee or tea.
In summary, you’ll love this cardamom-crumb coffee cake recipe because of its healthy twist, versatility in flavor options, and its ability to enchant anyone’s taste buds with its amazing aroma and texture. So go on and give it a try – I guarantee that you won’t be disappointed!
Ingredient List
Here’s what you’ll need to make this Cardamom-Crumb Coffee Cake Recipe:
- 1 1/2 cups white whole wheat flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cardamom, divided
- 3/4 cup packed light brown sugar, divided
- 1/4 cup canola oil
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup fat-free buttermilk
- 1 cup chopped walnuts
For the crumb topping:
- 6 tablespoons unsalted butter, melted
- 1 cup white whole wheat flour
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon-cardamom mix (recipe below)
For the cinnamon-cardamom mix:
- 3 tablespoons ground cinnamon
- 3 tablespoons ground cardamom
Note: You can store the cinnamon-cardamom mix in an airtight container for up to six months.
The Recipe How-To
Now, let us dive into the steps on how to make this delectable Cardamom-Crumb Coffee Cake Recipe which is perfect for any time of the day.
Ingredients:
- Cardamom Crumb
- 1/2 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 cup old fashioned oats
- 1/2 cup light brown sugar, packed
- 1 tsp ground cardamom
-
6 tbsp unsalted butter, melted
-
Coffee Cake
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp ground cardamom
- 3/4 cup fat-free buttermilk (room temperature)
- 1/2 cup canola oil
- 1 cup light brown sugar, packed
- 2 eggs
- 1 tbsp vanilla extract
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, whisk together flour, baking powder, baking soda, salt and cardamom.
- In another bowl, whisk together buttermilk, oil, brown sugar, eggs and vanilla extract until it is smooth.
- Mix the dry ingredients with the wet ingredients until they are combined properly. Don’t overmix!
- Pour the batter evenly into a greased cake pan.
- For making Cardamom Crumb topping: Mix all crumb ingredients in a separate bowl until well combined and crumbly — make sure you mix well so there are no lumps.
- Sprinkle the cardamom crumb mixture on top of the batter as evenly as possible.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool the cake on wire racks.
Note: If you use a dark-colored cake pan, lower your oven temperature to 325 degrees Fahrenheit.
Substitutions and Variations
One of the great things about this recipe is that it allows for some substitutions and variations to fit your preferences and dietary needs. Here are some substitutes you can try:
– Instead of canola oil, you can use vegetable oil or melted coconut oil.
– For the fat-free buttermilk, you can use regular buttermilk or a plant-based milk like soy, almond, or oat milk. You could also make your own “buttermilk” by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes until it sours.
– Feel free to experiment with different types of nuts. Instead of walnuts, try pecans or almonds.
– If you don’t have white whole wheat flour on hand, you can use all-purpose flour or regular whole wheat flour.
– For the crumb topping, try using different spices like cinnamon, nutmeg or ginger in addition to cardamom. You could also add chopped pistachios or diced apples to the streusel mix for a tasty twist.
– To make this recipe gluten-free, substitute white whole wheat flour with a good quality gluten-free baking mix.
It’s always exciting to play around with recipes and make them your own by adding your favorite ingredients. Don’t be afraid to experiment and try new things!
Serving and Pairing
Once you’ve baked your delicious cardamom-crumb coffee cake, it’s time to enjoy it! This cake is perfect for a lazy brunch with friends or as a treat for yourself on a chilly afternoon.
You can serve this cake on its own, but it also pairs well with a cup of coffee or tea – especially if you love cardamom. The warm spice notes in the cake complement and enhance the flavors of a good cup of coffee, making for a truly enjoyable experience.
If you’re looking to take things up a notch, why not try serving the cake with some whipped cream or vanilla ice cream? The richness of the dairy will add an extra layer of indulgence to this already delicious treat. For something even more exciting, top your cake with chopped pistachios or dried cranberries – it adds an interesting texture and flavor burst.
This crumbly and spicy cake can be enjoyed all year round. It’s perfect for afternoon tea, long chats over brunch or as an after-dinner treat. Give this cardamom-crumb coffee cake recipe a try and see how easy it is to create a tasty bakery-style coffee cake at home that tastes just as good if not better than store-bought ones.
Make-Ahead, Storing and Reheating
Now that you have made this delightful cardamom-crumb coffee cake, you’re probably wondering how to store it when you want to enjoy it later. The good news is that this cake can be made ahead and stored for up to three days without affecting its delicious taste and texture.
To make sure your cake remains fresh, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature. If you prefer to keep it for longer, store it in the refrigerator for up to one week. For best results, reheat slices of the cake in the microwave for about 10-15 seconds or gently warm them in an oven preheated to 300-325°F.
If you’re planning on serving this cake for breakfast or as a snack, consider making a larger batch and storing the leftovers in an airtight container for quick and easy enjoyment throughout the week. It’s also a great idea to make this recipe as muffins or single-serving cakes that can be easily grabbed on-the-go.
Another delightful variation of this coffee cake is to use the streusel topping recipe as the base for an apple cardamom crumble dessert by adding thinly sliced apples over the streusel topping before baking. The crumble can be made ahead of time and refrigerated until ready to use.
In conclusion, this cardamom-crumb coffee cake is a versatile dish that can be enjoyed fresh out of the oven or stored and reheated for later consumption. So go ahead and indulge in this delectable treat whenever the mood strikes!
Tips for Perfect Results
When making the Cardamom-Crumb Coffee Cake Recipe, there are a few tips that can ensure that your cake turns out perfect every time. First, make sure to properly measure all of your ingredients. Using too much or too little of an ingredient can greatly affect the texture and taste of the cake.
Another important tip is to not overmix the batter. Mix the ingredients just until they are combined, as overmixing can make the cake tough and dry. This is especially important when adding in the dry ingredients, like flour and baking powder.
Using fresh ingredients is also crucial for getting the best taste out of this recipe. Make sure your baking powder and baking soda are not expired and that your eggs, butter, and buttermilk are at their freshest.
To achieve a perfectly baked crumb topping, be sure to use cold butter when mixing it together. The cold butter will create a crumb texture that is both crispy and delicious.
Finally, don’t be afraid to experiment with different variations and substitutions to make this recipe your own. Try adding in different nuts or fruits for an extra burst of flavor or using different types of flour for a twist on traditional coffee cake.
Keeping these tips in mind will help you achieve the ultimate Cardamom-Crumb Coffee Cake every time you bake it!
Bottom Line
In conclusion, this cardamom-crumb coffee cake recipe is the perfect addition to any breakfast or brunch table. With its tender crumb and deliciously spiced cardamom flavored cake, you’re sure to delight guests or satisfy your own sweet tooth cravings. This recipe is easy to make and can be customized to your liking with substitutions and variations.
Not only is this coffee cake scrumptious, but it’s also a healthier version of the classic crumb cake recipe. Using white whole wheat flour, fat-free buttermilk, and canola oil in place of traditional ingredients like all-purpose flour and butter makes this cake more nutritious without sacrificing taste.
I hope that you’ve found my tips and suggestions helpful in guiding you through the process of making this delicious cardamom-crumb coffee cake. Remember to have fun with it by adding your own twists and experimentations.
So why not try making this cardamom-crumb coffee cake recipe for your next weekend gathering? Trust me, once you’ve tried it, you’ll want it to become a staple dessert in your kitchen. Happy baking!
Cardamom-Crumb Coffee Cake Recipe
Ingredients
For the Oatmeal Crumb
- 6 tablespoons unsalted butter, cold, cut into small pieces
- 1/2 cup light brown sugar, packed
- 1 cup old fashioned oats, divided
- 1/4 cup white whole wheat flour (or whole-wheat pastry flour)
- 1/2 teaspoon ground cardamom (or cinnamon if you prefer)
- 1/4 cup walnuts, chopped
For the Coffee Cake
- 2 cups white whole wheat flour (or whole-wheat pastry flour)
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom (or cinnamon if you prefer)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup light brown sugar, packed
- 1 cup fat-free buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
Instructions
- To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
- To prepare cake: Preheat oven to 350°F Coat an 8-inch-square pan with cooking spray.
- Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
- Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
- Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.