This Cardamom Coffee Cake is warm, tender, and full of cozy spice. Made with sour cream for extra moisture, a touch of cinnamon for balance, and finished with a flaky cardamom sugar crust, it’s a simple yet elegant treat perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
- Unique flavor – Cardamom adds a citrusy, floral warmth that makes this cake stand out.
- Moist and tender – Thanks to sour cream and the reverse creaming method.
- Quick & easy – Only 15 minutes of prep and about 30 minutes of baking.
- Perfect topping – A simple sprinkle of cardamom sugar bakes into a crackly crust reminiscent of a cinnamon Pop-Tart.
Ingredients You’ll Need
For the Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
For the Cake
- 4 tablespoons vegetable oil
- 3 large eggs
- ½ cup sour cream
- 1 tablespoon vanilla extract
- ¾ cup granulated sugar
- 2 cups cake flour (spooned & leveled)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon ground cardamom
- 1 teaspoon ground cinnamon
- 16 tablespoons (1 cup) unsalted butter, softened to room temperature
Tools You’ll Need
- 9×9-inch metal cake pan (lined with parchment if desired)
- Stand mixer with whisk attachment
- Medium bowl and whisk (for wet ingredients)
- Small bowl and fork (for topping)
How to Make Cardamom Coffee Cake
- Prep the oven & pan
Preheat oven to 350°F. Grease a 9×9-inch metal cake pan, or grease and line with parchment for easy removal. - Make the topping
In a small bowl, mix sugar, cardamom, and cinnamon with a fork until evenly combined. Set aside. - Mix the wet ingredients
In a medium bowl, whisk together the oil, eggs, sour cream, and vanilla extract. - Mix the dry ingredients
In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, cake flour, baking powder, salt, cardamom, and cinnamon. Whisk on low-medium speed for about 1 minute. - Add the butter
Add softened butter to the dry mixture. Whisk on medium speed until the mixture looks sandy, with no large butter pieces remaining. - Combine wet & dry
With the mixer on low speed, pour in the wet ingredients. Increase to medium speed and mix until smooth and fully combined. - Bake
Pour batter into the prepared pan and smooth the top. Sprinkle the cardamom sugar evenly over the batter. Bake for 25–30 minutes, or until the cake no longer jiggles when gently shaken. - Cool & serve
Let the cake cool for 15–30 minutes in the pan before slicing. Best enjoyed warm.
What is the Reverse Creaming Method?
Most cakes are made by creaming butter and sugar together first, then adding eggs and dry ingredients. The reverse creaming method flips that process:
- Start with dry ingredients and coat them with softened butter until sandy.
- Then add the liquid mixture.
This method, popularized by Rose Levy Beranbaum in The Cake Bible, prevents over-mixing and creates a tender, level cake with a fine crumb. It’s perfect for simple bakes like this coffee cake, where texture is everything.
If you’d like to learn more, King Arthur Baking also has a great article: What is reverse creaming, and why does it make great cake?
Storage
- Keep covered at room temperature for up to 2 days.
- For longer storage, wrap slices individually and freeze for up to 2 months. Reheat in the microwave or oven before serving.
✨ This Cardamom Coffee Cake is comforting yet unique, easy enough for weekdays but special enough for entertaining. Pair it with a cup of coffee or tea, and enjoy the crackly cardamom sugar topping in every bite!