Cardamom Coffee Cake Recipe

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or a 9x3-inch springform pan with 1 tablespoon butter; lightly dust with 1 teaspoon flour and tap out excess.

If using whole cardamom pods and you prefer fresher flavor, lightly toast 1 tablespoon green cardamom pods in a dry skillet over medium heat 1–2 minutes until fragrant, cool, remove seeds and grind to yield 1.5 teaspoons ground cardamom for the batter and use remaining for streusel/glaze as needed.

In a medium bowl, whisk together 3/4 cup flour, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cardamom and 1/2 teaspoon cinnamon until evenly combined.

Cut the cold 4 tablespoons cubed butter into the flour-sugar mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-size pieces.

Fold in 1/2 cup coarsely chopped walnuts or pistachios if using. Cover and chill the streusel in the refrigerator while you make the batter so it firms up and holds texture during baking.

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1 1/2 teaspoons ground cardamom until evenly combined.

In a separate medium bowl, whisk the wet ingredients: 1/2 cup melted and slightly cooled unsalted butter, 1/4 cup vegetable oil, 3/4 cup milk or buttermilk, 1/2 cup Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract and 1 tablespoon cooled brewed espresso or strong coffee until smooth and homogeneous.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined and no dry streaks remain. Do not overmix; a few small lumps are fine.

Pour about two-thirds of the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle half of the chilled streusel evenly over the batter. Dollop the remaining batter over the streusel and gently spread to cover, then top with the remaining streusel, pressing lightly so it adheres.

Place the pan on the middle rack and bake at 350°F (175°C) for 40–50 minutes, or until the top is golden, streusel is set and a toothpick inserted into the center of the cake (not the streusel) comes out with a few moist crumbs but no wet batter. If the streusel browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove the cake from the oven and let it cool on a wire rack in the pan for 15 minutes. Run a thin knife around the edges and release from the pan (if using springform) or invert onto the rack to cool completely, streusel-side up, about 1 hour.

While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons milk or heavy cream, 1/4 teaspoon vanilla extract, 1/4 teaspoon ground cardamom and a pinch of salt until smooth. Adjust thickness: add more milk, 1 teaspoon at a time, if too thick; add a teaspoon powdered sugar if too thin.

When the cake is completely cool, drizzle the glaze over the top using a spoon or piping bag, allowing some to run down the sides. Let the glaze set for 15–20 minutes before slicing.

Slice the cake into 8–10 wedges. Serve with coffee or tea. The cake keeps well at room temperature in an airtight container for up to 2 days, or refrigerated for up to 5 days. Rewarm slices gently in a microwave for 12–15 seconds if desired.