Cardamom Coffee Cake Recipe: Aromatic Spiced Bundt Cake

Cardamom Coffee Cake is a flavorful twist on the classic coffee cake. This brown-butter cake has a cinnamon-cardamom swirl down the middle and a spiced, buttery crumb topping. With a moist, tender crumb and warm spice notes, it pairs beautifully with morning coffee or afternoon tea.

This easy cardamom coffee cake feels like a warm hug on a chilly morning. The base is a soft, fluffy cake lightly infused with cardamom for a delicate, sweet-spicy note. The brown butter adds a nutty, caramel depth that makes each bite rich and satisfying.

On top, a golden streusel—sweet, buttery, and lightly spiced—adds texture and a classic coffee-cake finish. The combination of brown butter, cardamom, and cinnamon makes this cake both cozy and memorable.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• Variations
• How to Make
• Expert Tips
• Storing Leftovers
• FAQ
• Recipe Card

Why You’ll Love This Recipe

• Versatile for any occasion. Serve it at breakfast, brunch, a shower, or as a comforting dessert.
• Seasonal and cozy. Cardamom offers a warm, aromatic alternative to more common fall spices.
• Simple to make. The recipe uses straightforward techniques and familiar equipment, making it approachable for bakers of all levels.

Cardamom Coffee Cake Ingredients

See the recipe card below for complete ingredient amounts.

Crumb Topping

• All-purpose flour – creates the crumbly texture.
• Brown sugar – adds moisture and warm sweetness.
• Cinnamon and cardamom – provide the spiced flavor.
• Browned butter – binds the crumbs and adds richness.
• Kosher salt – balances the sweetness.

Cake Layer

• Browned butter – contributes nutty, caramel flavor.
• Sugar and brown sugar – sweeten and tenderize the cake.
• Eggs – add structure and moisture.
• Vanilla and optional almond extract – deepen the flavor.
• Sour cream – keeps the cake moist and tender.
• Cake flour (or all-purpose) – yields a tender crumb.
• Ground cardamom and cinnamon – the primary spices.
• Baking soda and kosher salt – for leavening and balance.

Variations

• Substitute orange extract for vanilla to highlight cardamom’s citrusy notes.
• Add chopped walnuts or pecans to the streusel or batter for texture.
• If you don’t have cardamom, increase the cinnamon slightly for a classic flavor.

How to Make Cardamom Coffee Cake

Step 1: Brown the butter in a skillet over medium heat until foamy and golden flecks form. Remove from the heat and let cool.

Step 2: Reserve 4 tablespoons of the browned butter for the streusel. Combine flour, brown sugar, cinnamon, cardamom, salt, and the reserved butter until crumbs form. Chill the streusel while you prepare the batter.

• Let the remaining browned butter cool to room temperature (about 1 hour).

Step 3: Combine brown sugar, cinnamon, cardamom, and flour for the swirl filling; whisk and set aside.

Step 4: Preheat the oven to 350°F. Whisk together flour, cardamom, cinnamon, baking soda, and kosher salt in a bowl and set aside.

Step 5: Cream the room-temperature browned butter with sugar and brown sugar until light. Add eggs one at a time, scraping the bowl between additions. Stir in vanilla and almond extract.

Step 6: Add half the dry ingredients to the wet mixture and mix until just combined. Stir in sour cream and milk, then fold in the remaining dry ingredients, mixing only until incorporated.

Step 7: Line an 8-inch square pan with parchment paper and spray with nonstick spray for easy removal.

Step 8: Spread half the batter in the prepared pan, sprinkle the cinnamon-cardamom filling over it, then top with the remaining batter. Scatter the chilled streusel over the top. Bake 50–65 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips for the Best Cardamom Coffee Cake

• Use room-temperature ingredients. Butter, eggs, sour cream, and milk mix together more evenly when warm, giving a lighter batter.
• Cream well but don’t overmix. Cream the butter and sugars until light, then fold dry ingredients in just until combined to avoid a tough crumb.
• Chill the streusel. Refrigerating the crumb topping helps it hold shape during baking and keeps it crisp.
• Check doneness early. Start testing at the low end of the bake time so you don’t overbake; a toothpick should come out with a few moist crumbs.
• Cool before slicing. Let the cake set so slices hold together and the texture finishes properly.

Storing Leftovers

Store cooled cake in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week. To freeze, wrap tightly and freeze up to three months; thaw in the refrigerator or at room temperature.

FAQ

Cardamom Coffee Cake

A spiced brown-butter coffee cake with a cinnamon-cardamom swirl and a buttery streusel. Sour cream keeps the crumb moist and tender.

Equipment

• 8×8 square pan
• Stand mixer or electric hand mixer
• Mixing bowls

Ingredients

Crumb Topping

• ¾ cup + 1 tbsp all-purpose flour
• ½ cup brown sugar
• ½ tsp cardamom
• ½ tsp cinnamon
• 4 tbsp browned butter
• Pinch kosher salt

Cinnamon Swirl Filling

• ¾ cup brown sugar
• 1 ½ tsp cinnamon
• 1 tsp cardamom
• 3 tbsp all-purpose flour

Cake Layer

• 1 cup browned butter
• 1 cup sugar
• 2 tbsp brown sugar
• 3 large eggs, room temperature
• 1 ½ tsp vanilla extract
• ¼ tsp almond extract (optional)
• ½ cup sour cream, room temperature
• ¼ cup milk, room temperature
• 1 ¾ cups cake flour (or all-purpose)
• 1 tsp cardamom
• ½ tsp cinnamon
• ¼ tsp baking soda
• ½ tsp kosher salt

Instructions

1. Brown 1 cup butter in a skillet over medium heat until golden and foamy. Remove from heat.
2. Reserve 4 tbsp of the browned butter for the streusel. Mix reserved butter with crumb topping ingredients until crumbs form. Chill.
3. Let remaining browned butter cool to room temperature (about 1 hour).
4. Whisk together filling ingredients and set aside.
5. Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
6. Cream the cooled browned butter with sugar and brown sugar until combined. Add eggs one at a time, then vanilla and almond extract.
7. Whisk dry ingredients (flour, cardamom, cinnamon, baking soda, salt) separately. Add half to the wet mixture, mix until just combined, add sour cream and milk, then fold in the remaining dry ingredients until incorporated.
8. Spread half the batter in the pan, sprinkle the filling evenly, then cover with the remaining batter. Top with chilled streusel.
9. Bake 50–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use room-temperature ingredients for even mixing.
• Do not overmix after adding flour; mix until just combined.
• Chill the streusel so it stays crumbly and crisp during baking.
• Test for doneness around the lower end of the bake time.

Nutrition (approx.)

Calories: 552 kcal | Carbohydrates: 74 g | Protein: 8 g | Fat: 25 g

Nutrition information is an approximation.