Cardamom-Spiced Coffee Cake with Almond Streusel
20m PREP
40m COOK
8 SERVINGS
350 CAL/SERV
Overview
A moist and tender coffee cake infused with aromatic cardamom, topped with a crunchy almond streusel that adds a delightful texture.
Macronutrients per serving
68
grams
Protein
6.0g 9%
Fat
18.0g 26%
Carbs
44.0g 65%
Rich in nutrients
Calcium
10% DV
Essential for healthy bones and teeth
Iron
8% DV
Important for blood production
Vitamin A
6% DV
Supports vision and immune health
Vitamin E
4% DV
Acts as an antioxidant
Fiber
2 grams
Aids in digestion
Ingredients
Main Ingredients
- 2 cups flour sifted
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
Almond Streusel Topping
- 1/2 cup flour
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter cold and cubed
- 1/2 cup sliced almonds
- 1/2 teaspoon ground cinnamon
Instructions
- 1 Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2 In a large bowl, whisk together the sifted flour, sugar, baking powder, salt, and ground cardamom.
- 3 In a separate bowl, mix the melted butter, eggs, sour cream, and vanilla extract until smooth.
- 4 Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- 5 Pour the batter into the prepared cake pan, spreading it evenly.
- 6 To make the streusel, combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter until the mixture resembles coarse crumbs, then stir in the sliced almonds.
- 7 Sprinkle the almond streusel evenly over the cake batter.
- 8 Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 9 Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 10 Serve warm or at room temperature, and enjoy!