Cardamom Coffee Cake

This Cardamom Coffee Cake is made with sour cream for a soft, tender crumb and gently spiced with warm cardamom flavor. Finished with a buttery cardamom streusel topping, it's the kind of elegant little brunch cake that pairs perfectly with coffee or tea.

So why the cardamom? Well, it adds a hint of floral citrusy goodness that you can't find from the usual suspects (we're looking at you, cinnamon).

Since cardamom can be quite strong, we like to describe this sour cream coffee cake as "gently" spiced. enough for you or your guests to notice something a little extra, without compromising on a classic.

Key ingredients for cardamom coffee cake

For the best results, the coffee cake is made with cake flour and sour cream. The light and airy flour combined with the richness of the sour cream makes for a perfectly moist crumb.

• Cardamom we used ground cardamom. You can certainly grind your own cardamom from pods if you have them- note the flavor will be stronger. If you do, we highly recommend toasting the pods first, then grinding them. If you are toasting cardamom pods and then grinding them, look for green cardamom pods.
• Cake flour This recipe uses cake flour instead of all-purpose flour for a softer, more tender crumb. Its lower protein content helps create a lighter, delicate texture inside the cake.
• Sour cream Adds moistness and richness to the batter, like it does in these sour cream rhubarb muffins.

See recipe card for quantities.

Making the cardamom streusel topping

Making streusel is ridiculously simple! And the best part is- you can make it in advance and freeze it for a rainy day. When you're ready to make the cake, remove the crumble topping from the freezer (no need to thaw) and place it on top of the batter right before baking.

Step 1. Combine the flour, spices, brown sugar, and salt in a bowl. Pour the melted, cooled butter over the flour mixture.

Step 2. Using a spoon or your fingers, mix the butter into the flour, breaking it up to form large crumbs. Mix until combined.

*These are abbreviated instructions. The full list of ingredients can be found in the recipe card.

Expert tips

• Use room temperature ingredients. This helps ensure everything mixes evenly.
• Don't overmix the batter once the flour is added. Overmixing can make coffee cake dense instead of soft and tender.
• Avoid a soggy streusel. When making the streusel topping, make sure the melted butter is not hot, or it will melt the sugar, leading to soggy crumbs.

Swaps

Missing an ingredient, or want to mix it up? Try some of these ideas.

• Add some orange or lemon zest to the batter for a citrusy spin. Cardamom and orange are a match made in heaven.
• Use full-fat Greek yogurt in place of the sour cream.
• Add up to 1 cup of fruit such as blueberries, chopped apples, or pears. Baking time may need to be adjusted.

Storage and make-ahead

You can store coffee cake at room temperature for 2-3 days, tightly wrapped in aluminum or plastic wrap. To prolong its shelf life, it can be stored in the fridge for up to 5 days; however, it may start to dry out the longer it sits.

Serving suggestions

Serve this cardamom streusel cake with a dusting of powdered sugar and a hot cup of coffee or tea for an easy brunch spread. Pair it with fresh fruit, a cozy latte or alongside some of our other brunch favorites like lavender lemonade or a homemade plum Bellini.

Kitchen questions

What if we don't have cake flour?

If you don't have cake flour, you can make your own! Measure 1 cup of all-purpose flour, then scoop out and remove 2 tablespoons. Now add 2 tablespoons of cornstarch, and sift, sift, sift until light and fluffy. We recommend using a scale to ensure the best results.

More cozy brunch bakes

Dessert for breakfast? Yes, please! Try our other favorites.

Ingredients

Makes 9

For the Cardamom Streusel Topping

• 1⅓ cup all-purpose flour
• ⅓ cup dark brown sugar
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ⅛ tsp kosher or fine sea salt
• 7 tbsp unsalted butter, melted and cooled

For the Cake

• 1⅓ cup (152 grams) cake flour (*see notes)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp ground cardamom
• ½ tsp kosher or fine sea salt
• 6 tbsp unsalted butter, room temperature
• ½ cup white granulated sugar
• ¼ cup dark brown sugar
• 2 large eggs, room temperature
• ⅔ cup full-fat sour cream, room temperature
• 1½ tsp vanilla bean paste or vanilla extract
• powdered sugar for dusting

Equipment

• stand-mixer fitted with the paddle attachment or a hand-held electric mixer
• 8-inch by 8-inch square baking pan or 9-inch round baking pan
• parchment paper

Method

For the Cardamom Streusel Topping

1. In a medium bowl, combine the all-purpose flour, brown sugar, cardamom, cinnamon, and salt. Add the melted butter to the flour mixture, then, using a fork (or your fingers), mix the butter into the flour mixture until it resembles coarse crumbs. Set aside until ready to use.

For the Cake

1. Preheat the oven to 350℉. Grease an 8-inch square baking pan (or 9-inch round baking pan) with butter or baking spray, or line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

2. In a medium bowl, sift together the cake flour, baking powder, baking soda, cardamom, and salt. Set aside.

3. Using a stand mixer or electric hand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.

4. Reduce the speed to low and add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla until smooth. Add the flour and mix on low until just combined. Do not overmix.

5. Add the batter to the prepared baking pan. Distribute the streusel evenly over the top, gently pressing it into the batter. Bake at 350℉ for 43-50 minutes or until a tester comes out with a few moist crumbs and the top is lightly golden brown. Let the cake cool in the pan for 15–20 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely (if using). Dust with powdered sugar when ready to serve.

Kitchen notes

• To make your own cake flour, measure 1 cup of all-purpose flour, then scoop out and remove 2 tablespoons. Now add 2 tablespoons of cornstarch, and sift, sift, sift until light and fluffy. Do this twice so you have enough for the recipe.
• Make sure your melted butter is cooled (but still liquid) before adding it to the flour mixture for the streusel.
• If you prefer a more pronounced cardamom flavor, increase the total cardamom amount to 1.5 teaspoons.
• Store at room temperature for up to 3 days, or in the fridge for up to 5 days.