cardamom spiced coffee cake
This coffee cake is moist, tender, and topped with a delectable streusel and vanilla glaze. It’s subtly flavored with cardamom — no cinnamon in this coffee cake — and pairs perfectly with a steaming cup of coffee. It comes together in under 45 minutes and uses ingredients you most likely already have in your pantry!
Ingredients
For the cake
- 1 ½ cups (180 grams) all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 4 tbsp (55 grams) unsalted butter softened
- ½ cup (100 grams) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp cardamom
- ⅔ cup (155 grams) plain, full-fat yogurt
For the streusel topping
- ½ cup (60 grams) all-purpose flour
- ½ cup (100 grams) brown sugar
- ½ tsp cardamom
- ¼ tsp salt
- 5 tbsp (70 grams) unsalted butter, cold cut into small cubes
For the vanilla glaze
- 1 cup (120 grams) powdered sugar
- 2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees. Grease a 9” square baking dish and line with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt, and set aside. Using a hand mixer, or in the bowl of a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add the egg, vanilla, and cardamom, and beat until combined. Add half of the flour, then beat slowly to combine. Add the yogurt and again beat slowly to combine. Add the remaining flour and beat until combined. The batter should be fairly thick and lump-free. Spread in the prepared pan.
- Make the streusel. In the now-empty bowl you used for the dry cake ingredients, mix the flour, brown sugar, cardamom, and salt with a fork. Add the butter and combine with clean hands or a fork until it’s the consistency of lumpy, wet sand.
- Top the cake with the streusel, starting with the edges and working toward the center. Bake for 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- While the cake is cooling, make the glaze. Whisk together the powdered sugar, milk, and vanilla. It should be smooth and fairly thick, but still pourable. Once the cake has fully cooled, drizzle the glaze over the top. Serve and enjoy!
Notes
- If you only have salted butter on hand, use it! Just omit the salt in the cake batter and streusel topping.
- This will keep for about three days in an airtight container at room temperature. If you don’t think you’ll eat it all in that time, wrap individual portions and freeze them! Pull them out a few hours before you’d like to eat them so they have time to come to room temperature.