Cardamom Almond Delight Coffee Cake

Cardamom & Almond Coffee Cake

Introduction

Cardamom, known for its warm and aromatic qualities, is a fantastic spice that elevates both sweet and savory dishes. This delightful Cardamom & Almond Coffee Cake, crafted by renowned Toronto chef Christine Cushing, beautifully marries the unique flavor of cardamom with the rich, nutty crunch of almonds. Perfect for brunch or a special treat, this cake will fill your kitchen with a delightful fragrance and satisfy your taste buds with its tender crumb and spiced sweetness. Whether you’re serving it at a cozy morning gathering or as an indulgent afternoon snack, this coffee cake promises to impress.

Ingredients

For the Filling:

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 2 teaspoons ground cardamom
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped almonds

For the Cake:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

1. Prepare the Filling:

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   • In a medium-sized bowl, combine the brown sugar, flour, ground cardamom, and chopped almonds.
   • Drizzle in the melted butter and mix using a fork or your fingertips until the mixture resembles coarse crumbs.

2. Prepare the Cake Batter:

   • Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper to ensure easy removal after baking.
   • In a separate bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, and baking soda. Set aside.
   • In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy.
   • Add the egg, beating well after each addition, followed by the vanilla extract.
   • Gradually add the sifted dry ingredients to the creamed mixture, alternating with the sour cream. Begin and end with the dry ingredients, beating well after each addition to ensure a smooth batter.
   • Scrape down the sides of the bowl and continue to beat the batter for about 1 minute to help develop the cake’s structure.

3. Assemble and Bake:

   • Pour half of the batter into the prepared springform pan, spreading it evenly.
   • Sprinkle half of the almond filling mixture over the batter.
   • Add the remaining batter on top of the almond layer, spreading it gently if necessary.
   • Sprinkle the rest of the almond filling mixture evenly over the top.
   • Bake in the middle rack of the oven for 50 to 60 minutes, or until a knife inserted into the center of the cake comes out clean.

4. Cool and Serve:

   • Allow the cake to cool in the pan on a wire rack for about 20 minutes.
   • After 20 minutes, remove the cake from the pan and let it cool completely on the wire rack.
   • Slice and enjoy this delightful coffee cake with a cup of coffee or tea!

Notes

• For a more intense cardamom flavor, you can increase the amount slightly, but be cautious, as cardamom is quite potent.
• Ensure the butter is softened but not melted for the cake batter to achieve a light and fluffy texture.
• This coffee cake keeps well for several days at room temperature in an airtight container, making it a convenient choice for a make-ahead treat.

Enjoy the delightful blend of cardamom and almonds in this irresistibly fragrant coffee cake! 🌰☕🍰