Description
A moist and flavorful coffee cake infused with the enchanting essence of cardamom, topped with a buttery streusel.
Ingredients
Scale
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cold and cubed
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup sour cream
- 1/4 cup whole milk
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper.
- In a medium bowl, mix together the brown sugar, 1/3 cup flour, cardamom, cinnamon, and salt for the streusel. Add cold butter and mix until clumpy. Refrigerate.
- In another bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, salt, and cardamom.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, then mix in vanilla.
- Add half of the flour mixture to the butter mixture, followed by sour cream and milk, then add the remaining flour mixture and mix until just combined.
- Spread batter into the prepared pan and sprinkle streusel on top. Bake for 38 to 42 minutes until a toothpick comes out clean.
- Let cool for 15 minutes, then use parchment paper to lift out and cool completely before slicing.
Notes
You can store the cake in an airtight container or freeze it for up to 3 months. Pair with coffee or tea for a delightful experience.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg