Description
This Cardamom Coffee Cake is a rich, moist bundt cake infused with warm cardamom spice and layered with a crunchy nut streusel. Perfect for breakfast, brunch, or an afternoon treat, this cake combines the flavors of golden brown sugar, sour cream, and fragrant cardamom for a perfect balance of sweetness and spice. The nut streusel adds a delightful texture contrast to every bite.
Ingredients
Cake Batter
- 2 cups unsalted butter, at room temperature
- 2 cups golden brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups sour cream
Dry Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
Nut Streusel
- 1/2 cup golden brown sugar
- 1 Tbsp ground cardamom
- 1 cup chopped nuts (walnuts, pecans, or a mix)
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly butter and flour all areas of a full-sized 12-14 cup non-stick bundt pan to ensure easy release after baking.
- Cream Butter and Sugar: Using a stand mixer or electric beaters, cream together the unsalted butter and golden brown sugar until the mixture is light and fluffy. This typically takes about 3-5 minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure to scrape down the bowl after each addition to incorporate everything evenly. Then mix in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, baking powder, baking soda, ground cardamom, and salt. This ensures even distribution of the leaveners and spices.
- Mix Batter: On medium-low speed, alternately add the dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients. After mixing, fold everything gently with a silicone spoon to ensure thorough incorporation without overmixing.
- Prepare Streusel: Toss together the golden brown sugar, ground cardamom, and chopped nuts with a fork until well combined.
- Layer Cake: Spoon 1/3 of the batter into the prepared bundt pan. Sprinkle half of the nut streusel mixture on top. Add another 1/3 of the batter, then the remaining nut mixture, and finally top with the last 1/3 of the batter. Gently spread the batter evenly across the surface.
- Bake: Bake the cake in the preheated oven for 1 to 1 1/2 hours, checking at 1 hour using the toothpick test (insert a toothpick into the cake; it should come out clean or with a few moist crumbs). If the cake is browning too quickly, loosely tent the top with foil to prevent burning.
- Cool and Remove: Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. Carefully run a flexible spatula around the edges and the center tube to loosen the cake, then invert it onto a serving plate or cooling rack to cool completely.
- Serve: Enjoy the cake warm for a soft, melty texture or allow it to cool fully for cleaner slices. It pairs wonderfully with coffee or tea.
Notes
- The cardamom flavor is quite distinctive; feel free to adjust the amount according to your taste preference.
- Using sour cream keeps the cake moist and tender but you can substitute with Greek yogurt if preferred.
- Chopped nuts can be adjusted or omitted; toasted nuts add extra flavor.
- If your bundt pan is smaller or larger than 12-14 cups, baking time may vary.
- Allow the cake to cool before slicing for best presentation and cleaner slices.
- Store leftover cake tightly covered at room temperature for up to 3 days, or refrigerated for up to a week.
