Cardamom’s distinctive floral and spice aroma makes for a delicious and unique coffee cake. A member of the ginger family, it is widely used in the baking of Scandinavia and the dishes of Eastern India. If you prefer to go more traditional, cinnamon also works wonderfully in this cake.
Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
- For Oatmeal Crumb:
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup packed light brown sugar
- 1 cup old-fashioned rolled oats, divided
- 1/4 cup white whole-wheat flour or whole-wheat pastry flour
- 1/2 teaspoon ground cardamom or cinnamon
- 1/4 cup chopped walnuts
- For Cake:
- 2 cups white whole-wheat flour or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom or cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1 cup nonfat buttermilk (see Tip)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To prepare oatmeal crumb: Combine the butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
To prepare cake: Preheat the oven to 350 degrees F. Coat an 8-inch-square pan with cooking spray.
Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk the eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in the buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35-40 minutes. Let cool for 10 minutes. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
300 calories; 13g total fat; 5g total saturated fat; 51mg cholesterol; 203mg sodium; 41g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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